| Palisade IPA |
| Recipe | Palisade IPA | Style | American IPA | |||
| Brewer | DT & MM | Batch | 6.00 gal | |||
| All Grain |
Recipe Characteristics
| Recipe Gravity | 1.061 OG | Estimated FG | 1.015 FG | |||
| Recipe Bitterness | 69 IBU | Alcohol by Volume | 5.9% | |||
| Recipe Color | 12° SRM | Alcohol by Weight | 4.6% |
Ingredients
| Quantity | Grain | Type | Use | |||||
| 0.19 lb | British crystal 50-60L | Grain | Mashed | |||||
| 0.50 lb | Canadian honey malt | Grain | Mashed | |||||
| 0.25 lb | Crystal 120L | Grain | Mashed | |||||
| 12.00 lb | Maris Otter Malt | Grain | Mashed | |||||
| Quantity | Hop | Type | Time | |||||
| 2.00 oz | Palisades | Pellet | 45 minutes | |||||
| 1.00 oz | Palisades | Pellet | 15 minutes | |||||
| 1.00 oz | Palisades | Pellet | 0 minutes | |||||
| Quantity | Misc | Notes | ||||||
| 1.00 unit | American Ale US-05 | Yeast | Dry | |||||
Recipe Notes
Grains were actually doubled and mashed at the same time in order to pull off enough wort for two 6 gallon batches. The idea being we would have the same wort and only change the type of hop for a single hop batch.
Batch Notes
Brewed Saturday, December 15, 2007. Drill died while milling grains, had to go it by hand. Mashed in basement. Started with 8 gallons of 168 degree water, poured grains into mash tun, losing a pound or two on the ground. Mash temperature was 155 degrees. Mashed for 60 minutes, then ran off a little over 5 gallons of wort. Batch sparged with an additional 8 gallons of 180 degree water. Stirred up mash and pulled off remaining wort, so each boiling pot had a total of 7 gallons of wort.
Brought wort to a boil (45 minute boil), added 45 minute hop addition, 2 ounces of Palisades at 9.7% AA. Boiled for 30 minutes and then added 15 minute hop addition, 1 ounce of Palisade. Boiled for 15 more minutes, cut the flame, and added final zero minute aroma hop addition, 1 ounce of Palisade.
Cooled wort in about 15 minutes. Poured into bucket through a mesh bowl. Pitched 1 packet of US-05 American ale dry yeast and stirred with spoon to distribute yeast and oxygenate. Placed bucket on towel on first floor, which is usually kept at 60 degrees at 8:00 PM. Fermentation had begun by 8:00 AM.
Yo! DT good to see you back and posting. Your new place looks pretty sweet but you forgot the most important foto’s, that of your bike area and beer brewing area in your basement. Hhahahaha!
Damn, I need to get out and try snowboarding again. I had a semi-bad fall last year out in South tahoe and I was sore for a couple of weeks. Ugh. Gotta find somewhere nice and easy. Any suggestions for down here??
Cheers on the brewing notes, I think my wife is finally getting me a kit for the holiday of commercialism.
Cheers and have a good one!
rob
DT, what do you think of the Weyerbacher Double Simcoe IPA? I really dig the Simcoe hops.
Dogfish just opened a brewpub in Falls Church. JK and I tried it. Nothing special really, i think it will just be convenient for growler fills.