This is a recipe that I play with quite a bit. I think I’ve dialed in the malt bill and the hop additions over time; however, I’m constantly playing with the hop varieties and, more rarely, the yeast. Below is a recipe brewed on 2015-08-23 that I thought was particularly successful given the amount of hop varieties with which I was unfamiliar.

Stats

  • OG: 1.066
  • FG: 1.014
  • IBU (Tensith): 127.2
  • Batch Size: 6 Gallons
  • Boil Time: 90 Minutes
  • Mash Eff: 70%

Fermentables

Ingredient Amount % When
Colorado Malting Pale Malt 14 lbs 90.3 Mash
Carapils 1 lbs 6.5 Mash
Bards Carastan 0.5 lbs 3.2 Mash

Hops

Variety Alpha Amount IBU Form Time
NB HopShot 16.0 1 syringe 50.0 Extract 60 Min
US Mosaic 13.0 1.00 oz 6.1 Pellet 0 Min
US Citra 15.0 1.00 oz 7.1 Pellet 0 Min
Topaz 15.0 1.00 oz 7.1 Pellet 0 Min
Nelson Sauvin 12.5 1.00 oz 5.4 Pellet 0 Min
Galaxy 15.0 1.00 oz 7.1 Pellet 0 Min
Mosaic 13.0 1.00 oz 0.0 Pellet Dry Hop
Citra 15.0 1.00 oz 0.0 Pellet Dry Hop
Topaz 15.0 1.00 oz 0.0 Pellet Dry Hop
Nelson Sauvin 12.5 1.00 oz 0.0 Pellet Dry Hop
Galaxy 15.0 1.00 oz 0.0 Pellet Dry Hop
Simcoe 8.0 1.00 oz 0.0 Pellet Dry Hop

Yeast

Strain Amount Starter
WLP001 1 New pack thing Nope

Steps

  1. 1 tsp of Gypsum to mash water
  2. Dough in with 5.8 Gallons of Water at 155°F for a strike temp of 145°F
  3. mash pH of 5.66
  4. Added another tsp of Gypsum
  5. Rest 30 mins
  6. Raise via flame to 155°F
  7. Adjusted mash pH 5.64
  8. Add ½ tsp phosphoric acid to sparge water
  9. Preboil pH 5.70
  10. Preboil gravity 11.6 Brix for 8 gallons (1.047)
  11. Add Wyeast Brewers Choice Nutrient at 7 mins
  12. Add whirlfloc tablet at 2 mins
  13. Add 5 oz of hops at flame out, whirlpool 15 mins
  14. Turn off whirlpool pump and let rest 15 mins
  15. Rack to fermentor
  16. Oxygenate with mix-stir for 60 seconds
  17. Pitch WL fancy new yeast pack
  18. Fermentation temp initially 68°F
  19. Let rise to wherever it wanted to go