Nantucket Sleighride IPA
Source: Brian Connors
Recipe added: 05/25/99
Nantucket sleighride, n.: What happens when the harpooned whale is bigger than the harpooning boat.
Based on the Whale Arrow IPA recipe supplied by The Modern Brewer in Cambridge, MA (http://www.modernbrewer.com), with a few changes. With a name like that, you'd think it was a Harpoon clone, but it's more Liberty-ish, actually. I get an estimated OG of 1060 or thereabouts on this one. As of right now, this particular recipe is in its second incarnation; it's too
soon to tell what this version will taste like. I can say that the first version had essentially zero head retention and a bizarre fruity/metallic flavor that I attributed to Edme's dry yeast. This batch uses Wyeast 1098 (or a second-generation derivative thereof) to get around that. Having tasted it on racking to secondary, I think it's pretty good, though it's too early to tell for certain.
Recipe type: Extract
Batch Size: 5 gal
Starting Gravity: 1060
Finishing Gravity: 1012
Time in Boil: 1 hr
Primary Fermentation: 1 week
Secondary Fermentation: approx 2 weeks
- 7.5 lbs pale malt extract syrup
- 1 lb 40L crystal malt
- .5 lb biscuit malt or toasted malt
- .75 oz Nugget hops @ 11% alpha(bittering)
- 1 oz Cascade hops (flavor)
- 1.5 oz Cascade hops (aroma)
- .5 oz Cascade hops (dry hop)
- .5 tsp Irish moss (rehydrated)
- 3/4 c glucose
The specialty malts may be dealt with in two different ways; choose your method appropriately.
(non-steeping) Bring the crushed specialty malts up to about 160F in about two quarts of water, then hold it there for a few minutes (to taste. Pour through a sieve or lauter tun and sparge into 2.5 gallons or so of water.
(steeping) Put crushed specialty malts in a grain bag and steep in 2.5 gallons of water being brought to a boil; remove as water comes to a boil (around 190F).
When the water is boiling, add the extract syrup and bittering hops. Bring back to a boil and boil for 45 minutes, then add flavor hops; boil another ten minutes, then add Irish moss and aroma hops. At shutdown, cool wort and top off to 5 gallons in fermenter; pitch .5 gallons of
stepped-up yeast culture. Ferment for about a week, then rack to secondary and dry-hop. Ferment until finished, then prime with glucose syrup and bottle.
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