Bel-Air House IPA

All Grain Recipe

Submitted By: Matlockin86 (Shared)
Members can download and share recipes

Brewer: Alan Atkins
Batch Size: 11.00 galStyle: American IPA (21A)
Boil Size: 13.22 galStyle Guide: BJCP 2015
Color: 7.9 SRMEquipment: Alan's Kegs
Bitterness: 106.4 IBUsBoil Time: 30 min
Est OG: 1.072 (17.4° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 7.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
12 lbs Vienna Malt (3.5 SRM) Grain 1
3 lbs Caravienne Malt (22.0 SRM) Grain 2
4 lbs Wheat, Flaked (1.6 SRM) Grain 3
10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 4
2.00 oz Azaaca [15.0%] - Boil 30 min Hops 5
2.00 oz Calypso [13.0%] - Boil 10 min Hops 6
2.00 oz Azaaca [15.0%] - Boil 0 min Hops 7
2.00 oz Azaaca [15.0%] - Steep 30 min Hops 8
2.00 oz Calypso [13.0%] - Steep 30 min Hops 9
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 10
4.00 oz Azaaca [15.0%] - Dry Hop 0 days Hops 11
4.00 oz Calypso [13.0%] - Dry Hop 0 days Hops 12

Taste Notes

Malt profile goals: Light caramel sweetness, not an overwhelming presence, light biscuit flavor possibly toasty. Hop profile goals: Main goal is a nice complementary hop flavor. No clashing flavors. Aggressive grassy bitterness with citrus notes from azacca to pair with subdued, non-grassy bitterness with sweet tropical flavors from Calypso. 70/30 hop to malt dominance Yeast goals: Clean, quick attenuation. My hope is that the "slight tartness" of the yeast enhances the citrus of the hops. Ill ferment on the higher side of the temp range in hopes of promoting hop flavor and fruitiness.

Notes

Latest equipment profile update 05/20/17

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine