Death By Hops IPA
Source: Steve Eldredge
Recipe added: 06/23/99
This IPA has a pronounced bitterness and a very dry finish. There is little maltiness and a wonderful floral hop aroma with a slight hint of oak. I set out to make a dry, bitter, floral, IPA and (after two batches) that is exactly what I got.
This IPA has been a big hit with my friends. (except the ones who like Bud!)
Recipe type: All Grain
Batch Size: 5 U.S. Gallons
Starting Gravity: 1.044
Finishing Gravity: 1.006
Time in Boil: 90 Minutes
Primary Fermentation: 7 Days, 68 degrees f
Secondary Fermentation: 10 days, 68 degrees f
- 9 lbs. 2 Row Pale Ale Malt
- 1 lb. 80L Crystal Malt
- 4 oz. Northern Brewer Hops (6.3 Alpha)
- 1 tsp. Irish Moss
- Easyeast London Ale Yeast
- 2 oz. Kent Goldings Hops (4.5 Alpha)
- 1 cup Toasted Oak Chips
O.G. 1.044, F.G. 1.006
Mash Water: 12.5 Quarts at 130 degrees f
Mash PH: 5.0 – 5.3
Protein Rest: 15 minutes at 122 degrees f
Starch Conversion Rest: 90 minutes at 150 – 145 degrees f
Mash Out: 5 minutes at 168 degrees f
Sparge Water: 5 gallons at 168 degrees f
Boil 90 minutes
Hops: 4 oz. Northern Brewer 60 minutes before end of boil.
Add Oak Chips and Dry Hop with 2 oz. Kent Goldings in Secondary.
For this recipe I added a short protein rest to eliminate a slight chill haze problem, and I mash at the low end to produce a highly fermentable wort.
Hop bitterness is a little harsh until the ale has conditioned in the bottle for about 4 weeks.
Back to previous Table of Contents
Copyright © 1996 - 2005. All Rights Reserved. No information found in the
Gambrinus' Mug pages should be assumed to be in the public domain.