Death By Hops IPA

Source: Steve Eldredge
Recipe added: 06/23/99
Email: stevene@ttlc.net

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!)

Specifics

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

Ingredients:

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

Procedure:

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. Notes: 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.

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