Tilted Jaw IPA (2015) 
Extract Recipe
Submitted By: morgue (Shared)
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| Brewer: ancientartpodcast.org/brew | |
| Batch Size: 5.00 gal | Style: American IPA (14B) |
| Boil Size: 2.82 gal | Style Guide: BJCP 2008 |
| Color: 10.5 SRM | Equipment: Pot ( 3 Gal/11.4 L) - Extract |
| Bitterness: 39.8 IBUs | Boil Time: 60 min |
| Est OG: 1.066 (16.2° P) | |
| Est FG: 1.017 SG (4.2° P) | Fermentation: Ale, Two Stage |
| ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 1 lbs |
Cara-Pils/Dextrine [Steep] (2.0 SRM) |
Grain |
1 |
| 1 lbs |
Caramel/Crystal Malt - 10L [Steep] (10.0 SRM) |
Grain |
2 |
| 1 lbs |
Munich Malt - 10L [Steep] (10.0 SRM) |
Grain |
3 |
| 3 lbs |
Light Dry Extract [Boil for 60 min] [Boil] (8.0 SRM) |
Dry Extract |
4 |
| 0.50 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
5 |
| 1.00 oz |
Centennial [10.0%] - Boil 30 min |
Hops |
6 |
| 1.00 oz |
Willamette [5.5%] - Boil 30 min |
Hops |
7 |
| 3 lbs |
Light Dry Extract [Boil for 15 min] [Boil] (8.0 SRM) |
Dry Extract |
8 |
| 2 lbs |
Amber Dry Extract [Boil for 15 min] [Boil] (12.5 SRM) |
Dry Extract |
9 |
| 0.12 tsp |
Irish Moss (Boil 10 min) |
Misc |
10 |
| 1.00 oz |
Cascade [5.5%] - Boil 1 min |
Hops |
11 |
| 1.0 pkgs |
Windsor Yeast (Lallemand #-) |
Yeast |
12 |
| 0.75 oz |
Cascade [5.5%] - Dry Hop 7 days |
Hops |
13 |
| 0.75 oz |
Centennial [10.0%] - Dry Hop 7 days |
Hops |
14 |
Notes
Adapted from brewtoad Lagunitas IPA clone. All grain:
https://www.brewtoad.com/recipes/the-lagunitas-ipa-clone/brew-logs
Extract:
https://www.brewtoad.com/recipes/lagunitas-ipa-clone-extract-version
http://www.homebrewtalk.com/f12/lagunitas-ipa-extract-recipe-200157/
Changed: grain bill, mostly by adding amber DME and nixing caramel 60L. Hops: nixed horizon and Amarillo for chinook.
5/11/2015 Brew Day
5/12 Pitched yeast
OG 1.070. Damn!
5/15 Dry hopped 0.75 oz each Centennial and Cascade. The boy helped. His first dry hopping! Saved 0.25 oz each for a lite session cream ale.
5/22 SG 1.022 but that was a sample from the bottom of the bucket, so might have been inaccurate with lots of dregs.
5/23 transferred to secondary. Removed dry hop.
5/24 SG 1.022 This time from top. Sounds ready to me!
6.3% ABV
5/25 Bottled half and kegged half. Experimenting with using sugar cubes as priming sugar. 1 cube is nearly exactly 1/2 tsp, which is precisely how much priming sugar is normally used. 1 cube in each of 18 12oz bottles & 2 cubes in each of 3 25oz bombers. Fingers crossed!
6/10 Kegged beer has finally become very clear. So, took a little over 2 weeks.This Recipe Has Not Been Rated
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