Discussion in 'Homebrewing' started by CASK1, Dec 28, 2012.
Just finished a Belgium IPA, it's gonna go from the closet to the fridge in the next day or 2
Just finished my first ever batch. Stone IPA clone... 1.069 OG and (according to an IBU calculator I found on the web) 80.6 IBUs. Seems high, but we shall see. Pitched my yeast too early (almost 80 degrees) but got it down below 70 quickly.
I'm out of town away from my rig until 1/1/13 so no brewing until then.
I've got a Witbier with yeast from East Coast Yeast, a Belgian Style Quad, a Wheat Wine, a Robust Porter with tonka beans sweet orange peel and tea roses, and 13.13.13 ( inspired by the Stone series) lined up.
11 lbs 12.0 oz Canadian 2-Row Malt
16.0 oz Munich 10L Malt
8.0 oz Caramalt
8.0 oz Caramel Malt 60L
8.0 oz Melanoidin Malt
0.8 oz Citra [12.0%] - First Wort
1.0 oz Citra [12.0%] - Boil 15 min
1.0 oz Citra [12.0%] - Boil 10 min
6888474.33 tsp Whirlfloc Tablets (Irish moss) (Boil 10 min)
1.3 ozCitra [12.0%] - Boil 5 min
1.0 oz Citra [12.0%] - Boil 1 min
1 pkgs English Ale (White Labs #WLP002)
Now the dry hopping is up to you. I'm going 3 oz of whole hops and 2oz pellets. It tasted delicious once it cooled so we'll see. Unfortunately I had to get a similar yeast so hopefully it's not way off cause I am impatient and had everything ready to go and the homebrew shops around me weren't getting the White labs til next week. Best of luck to you.
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