Secret Semadhi IPA

Source: Devin Reuther
Recipe added: 10/23/97
Email: TheRoofa@myhost.com

The beer has a nice flavor and aroma to it! The 1335 British II yeast finishes slight malty. The hop content is nice. Not overly bitter and it has a wonderful aroma and aftertaste

Specifics

Recipe type: All Grain
Batch Size: 5 Gallons
Starting Gravity: 1.060
Finishing Gravity: 1.013
Time in Boil: 60 Minutes
Primary Fermentation: 8 Days
Secondary Fermentation: 9 Days

Ingredients:

10 1/2lbs Pale Ale
1/2 lb 60L Crystal Malt
1/2 lb Vienna Malt
2.0 oz Cascade Hops(Pellets)
3.5 oz Cascade Hops(Whole Leaf)
1 Tsp Gypsum
1 Package of Wyeast 1335 British II

Procedure:

Add 1oz of gypsum to mash water. Mashed grains at 152deg for 60 minutes(Or until test indicates starch conversion). I sparged for 60 minutes (minimum) with 180deg water. I bring this to a boil and added 1oz of the pellets at the onset of the boil. 30 minutes in, add the other oz of pellets. At 2 minutes left, add 2oz of the whole leaf hops. Cool, pitch yeast and ferment in primary until action in airlock is almost nil. Transfer to secondary and dry hop with remaining 1.5oz of whole leaf hops. After it finishes dry hopping in secondary, I transfer it to a 5 gal keg. Cool it to 42deg, then filter it through a 1.0 micron filter to remove yeast sediment. I then force carbonate the beer with a carbonating stone attached to the gas-in side of the keg. I use 16 psi with the brew at 42deg. This seems to work out perfect for me. After its force carbonated I let it sit for about a day before drinking.

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