Hemispheres IPA

All Grain Recipe

Submitted By: gimmeales (Shared)
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Batch Size: 5.00 galStyle: American IPA (21A)
Boil Size: 6.53 galStyle Guide: BJCP 2015
Color: 5.0 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 81.3 IBUsBoil Time: 60 min
Est OG: 1.053 (13.2° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (2.9° P)Fermentation: Ale, Two Stage
ABV: 5.5%Taste Rating: 30.0

Ingredients
Amount Name Type #
2.50 tsp Calcium Chloride (Mash 60 min) Misc 1
2.50 tsp Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
9 lbs 13.61 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3
13.98 oz Munich Malt (9.0 SRM) Grain 4
9.09 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 5
2.50 tsp Calcium Chloride (Sparge 60 min) Misc 6
2.50 tsp Gypsum (Calcium Sulfate) (Sparge 60 min) Misc 7
1.00 oz Magnum [12.0%] - Boil 60 min Hops 8
0.25 tsp Irish Moss (Boil 10 min) Misc 9
1.00 tsp Yeast Nutrient (Boil 3 days) Misc 10
3.00 oz Amarillo [9.0%] - Steep 20 min Hops 11
0.75 oz Galaxy [16.9%] - Steep 20 min Hops 12
1.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13

Notes

Looking for something crisp and refreshing for spring and try some of these tropical Galaxy. Maybe split batch with a Kveik strain? (alas, no Kveik available) 3/16/19 Brewday 1st runnings: 2gal @ 1.074 2nd 6.5gal @ 1.046 1 hr boil, OG 4.5 gal @ 1.055 - still need to tweak efficiency numbers. The brewbag does NOT work with my system (though does make cleanup easier), will probably be adding the stainless braid back. Pretty smooth brewday, took a number of time-saving steps to see how things would turn out (seeing what _actually_ makes a difference). No foil for Vorlauf, pitched yeast dry. Holy Carp, Galaxy is a beast - punched in the face with epic dank, peach, passion-fruit, mago before going into the boil. Like whoa. This 1 oz may overwhelm the Amarillo! Also, upped salts (2.5 tsp of CalChl and Gypsum) to push up the crispness factor. Transfer to fermentor was slow but smooth with 5oz of pellet hops. Back to US-O5, pitched @ 67F. Active fermentation in ~12-14hrs. Also reserved some hops for dry-hopping since I haven’t in like forever. 3/22: Gravity sample 6.25 brix (1.006 FG) - surprsing attentuation for this early. Also…very clean flavor profile currently. Thinking rehydrating is uneccessary. Big aromas of juicy pinapple and satsuma decent fruit flavor as well, but lots of bready yeast competing. Finish is dry and bitter - looking for some clarifying flavor and crispness in the next few days. Ferm temp dropped to ~64F, raising to 68F and adding 1.25 oz of dry hop (1 Amarillo, .25 Galaxy) 4/21: After another 1 oz each of Amarillo and Glaxay in the keg for 3+ days, still a dissapointingly flat aroma. Mostly vanilla-sweet malts come through. Finishes with dry, pithy, green bitterness, with fleetingly light, malty notes. Can’t beleive how quickly the best hop character drop out almost completely. A dissapointing and unsatisfying excuse for an IPA, will be rebrewing with a large steeping addition, and forgoing the damn dry hops next time. Need a break for another beer or two (including some Hurly Burly). Still think Amarillo and Galaxy could be a winner.

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