SheppyBrew's TommyHawk APA is actually technically an IPA, but I think it might be my only one. And, of course, its name still has "APA" in it as a tribute of where it came from.
I've brewed Black IPA's and West-Coast Reds, but those don't really count.
I think it is about time that I actually design and brew an IPA.
I've decided to call it "Near-Sighted Swine IPA" in honor of Russian River's Blind Pig IPA. It isn't a clone of the beer, just a tribute.
It isn't real high in alcohol or bitterness, but has quite a few late-addition hops and dry hops.
I am planning for this to be the next beer I brew. Stay tuned to read about brew day and how it ends up turning out.
The recipe will be on SheppyBrew.com soon, but here is the first draft:
|Near-Sighted Swine IPA|
|Style||American IPA||Batch Size||5.50 gal|
|Type||All Grain||Boil Size||7.76 gal|
|Brewhouse Efficiency||70.00||Boil Time||90 minutes|
|Recipe Gravity||1.059 SG||Estimated FG||1.011 SG|
|Recipe Bitterness||58.3 IBUs (Rager)||Alcohol by Volume||6.4 %|
|BU : GU||0.982|
|Recipe Color||5.5 SRM||
|Measured OG:||Measured FG:|
|12.00 g||Gypsum (Calcium Sulfate) (Mash 60.0 mins)||Water Agent||1||-|
|1.00 g||Epsom Salt (MgSO4) (Mash 60.0 mins)||Water Agent||2||-|
|11 lbs||Pale Malt (2 Row) US (2.0 SRM)||Grain||3||85.4 %|
|1 lbs 8.0 oz||Vienna Malt (3.5 SRM)||Grain||4||11.7 %|
|6.0 oz||Caramel/Crystal Malt - 40L (40.0 SRM)||Grain||5||2.9 %|
|0.250 oz||Columbus (Tomahawk) [16.00 %] - First Wort 60.0 min||Hop||6||17.2 IBUs|
|1.00 Items||Whirlfloc Tablet (Boil 15.0 mins)||Fining||7||-|
|1.000 oz||Amarillo Gold [8.50 %] - Boil 10.0 min||Hop||8||6.6 IBUs|
|1.000 oz||Citra [12.50 %] - Boil 10.0 min||Hop||9||9.8 IBUs|
|1.000 oz||Amarillo Gold [8.50 %] - Steep/Whirlpool 30.0 min||Hop||10||10.0 IBUs|
|1.000 oz||Citra [12.50 %] - Steep/Whirlpool 30.0 min||Hop||11||14.7 IBUs|
|1.0 pkg||San Diego Super Yeast (White Labs #WLP090) [35.49 ml]||Yeast||12||-|
|1.00 tsp||Yeast Nutrient (Primary 3.0 days)||Other||13||-|
|1.000 oz||Amarillo Gold [8.50 %] - Dry Hop 7.0 Days||Hop||14||0.0 IBUs|
|1.000 oz||Citra [12.50 %] - Dry Hop 7.0 Days||Hop||15||0.0 IBUs|
|Name||Description||Step Temperature||Step Time|
|Mash In||Add 16.09 qt of water at 163.7 F||152.0 F||60 min|
Batch sparge with 2 steps (1.40gal, 3.88gal) of 168.0 F waterRecipe Notes
Water salt additions to target "Hoppy Bitter" in Beer Smith based on starting with the Denver water profile.
Pitch at about 60F. Ferment with ice blocks to keep below 65 for 1st few days, then remove and let it rise to room temp as long as it is less than 72. After the fermentation activity slows down (4 or 5 days), dry hop and leave in fermenter two weeks total.
Like last year, I have actually scheduled blog posts to publish throughout the day. Don't judge me. You can see all I have written or will write about #IPADay at: http://blog.ericshepard.com/search/label/%23IPADay