Sharp Shins

All Grain Recipe

Submitted By: Kaffeedog (Shared)
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Brewer: Vince Dongarra
Batch Size: 11.00 galStyle: American IPA (14B)
Boil Size: 13.09 galStyle Guide: BJCP 2008
Color: 17.6 SRMEquipment: my gear Brew Pot (15 Gal) and 48 quart cooler
Bitterness: 52.4 IBUsBoil Time: 60 min
Est OG: 1.056 (13.8° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.012 SG (3.0° P)Fermentation: Ale, Two Stage
ABV: 5.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
10 lbs Munton Maris Otter (3.0 SRM) Grain 1
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
2 lbs 8.00 oz Special B (Dingemans) (147.5 SRM) Grain 3
1 lbs Wheat Malt, Bel (2.0 SRM) Grain 4
1.00 oz Chinook [13.4%] - First Wort Hops 5
12.00 g Gypsum (Calcium Sulfate) (Boil 60 min) Misc 6
1.00 oz Chinook [13.4%] - Boil 20 min Hops 7
2.00 oz Chinook [13.4%] - Boil 10 min Hops 8
2.00 oz Chinook [13.4%] - Boil 1 min Hops 9
2 pkgs California Ale (White Labs #WLP001) Yeast 10
2.00 oz Chinook [13.4%] - Dry Hop 0 days Hops 11

Taste Notes

Tastes great. Lots of tropical fruit pineapple character. Dry. Delicious. A bit lighter than I thought it would be.

Notes

Inspired by Arrogant Bastard and the NB Chinook IPA kit, I want this to be a moderate gravity (for an IPA), easy drinking, but still a bit of a hop grenade. Basically AB scaled down with the hops pushed more to the end of the boil. Also plan to use WLP 001 instead of WLP 007, because basement temps are right around 60F, and I've heard 007 has difficulty fermenting that low. LHBS didn't have pellets, so I'm going with whole leaf hops. Here goes! Doing an overnight mash on this one. Also adding gypsum to the boil. Beers just aren't clearing when I don't add Ca. This is 12 g (2 tsp, heaping), which should get me around 77 ppm in Richmond water. Mashed in, but only hit 149F before I ran out of mashtun. I've been having to ladle water in with a pot, and I think this is losing quite a bit of heat. Higher temps, and the larger tun I'm building now should fix this. Also, had to set up a heater in the basement bathroom, as temps were around 57. Should have done a lager! Measuring 1.054 with a new hydrometer. Seems high, especially with this thick mash. Checked it w/ water, and it's 1.003 points high. So cool! I'm pushing the boil to 90 minutes from 60 to give a Sharp-Shinned hawk in the back yard time to eat some bird. Changing the name from L'il Bastard to Sharp Shins Came up a bit shy on the boil volume, threw in 2 gallons after the boil. Nice cooling action! Also WLP 001 is really easy to deal with so far. It hasn't overflowed the starter w/out foam control (although temps are only mid 60s). I shut off the stirplate for an hour, and it flocced out into hard paste that's difficult to stir back up. That will probably be useful, assuming it doesn't do it too early. Lost a lot of volume to trub and hops. But, temps were low 60s, and it smelled and tasted awesome. Not as bitter as expected, but very nice. Pitched half of starter into each, and let it roll. Forgot to check gravity (too high and can't water in the fermenter b/c no filtered water! I've been treating brewing liquor with camden for the noticeable chlorine). went with estimate based on pre-boil gravity. Had to put a space heater in the bathroom to keep the temp around 62. Left it there (ambient) for the first day, then set the heater to 62 for two days, then put up a degree every day until ambient is 65. 1/22 ambient is 65F, I threw about an ounce of hops into each bucket, right on top of the krausen, which still looks quite active. Popped the heater up another degree. I plan to get the temps up to 67 over a day or two, leave it there another week, then "cold crash" back into the 50s by turning off the heater. Kegged from primary buckets on 2/2/12. The hops on top weren't all even wet, so some of that was a waste. Used a boiled grain bag over the end of the autosipon to avoid sadness. Very clear beer, but lost a lot of volume to all the hops.