BrewBlog: 60-Minute Ticker
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: January 5, 2008
Tap Date: March 1, 2008
Yield: 5 gallons
Reference
Color (SRM/EBC):
9.3/18.3
Bitterness (Calc): 54.3 IBU
BU/GU: 0.88
Calories: 203 (12 ounces)
Conditioning: Keg
ABV: 6.7%
ABW: 5.2%
Batch No: 01-2008
OG: 1.062
OG (Plato): 15.21° P
Reading 1: 1.020  (6 days)
FG: 1.012
FG (Plato): 3.07° P
Real Extract: 5.26° P
App. Atten.: 79.8%
Real Atten.: 65.4%
General Information
Method: All Grain
Cost: $40.00

All-grain version of the 60-Minute IPA recipe in the book Extreme Brewing.

** The target IBU level is ~60 and this recipe will achieve that. However, to achieve truly authentic results, a blend of the first 3 hops listed should be added continuously over the course of the 60 minute boil. Hence the name. **

Sub White Labs British Ale (WLP005) if you can’t find the Wyeast Ringwood Ale.

Comments

Original recipe calls for British Amber Malt, but the brew store was out. Substituted the Buscuit and Crystal 120. Brew store did not have Warrior hops, substituted Nugget. Used WLP005 instead of Wyeast Ringwood. Consequently, this won’t be a clone of 60-Minute IPA - which I’m OK with. It will have a GH twist.

Due to the price of hops rising mercilessly, this will probably be my last IPA for a while. I hope it’s good...

Racked to primary, pitched yeast (didn’t use a starter - not enough time) and set in the basement to ferment (January 5, 2008). Visible fermentation 36 hours later (January 7, 2008). Racked to secondary and added dry hop additions (January 13, 2007). Racked to keg - ready for tapping in a couple of weeks. Incidently, this one smelled awesome - so much hoppy goodness I whiffed while it was racking...I salivated - really (February 12, 2008).

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
0.50 ounces 12.8% Pellets @ 60 minutes
Type: Bittering and Aroma
Use: Boil
6.4 AAUs
0.50 ounces 11.9% Pellets @ 45 minutes
Type: Bittering and Aroma
Use: Boil
6 AAUs
0.50 ounces 8.4% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil
4.2 AAUs
0.50 ounces 8.4% Pellets @ 0 minutes
Type: Aroma
Use: Aroma
4.2 AAUs
1.00 ounces 8.4% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop
8.4 AAUs
0.50 ounces 11.9% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop
8.4 AAUs
3.50 ounces Total Hop Weight 35.1 AAUs
Reference
Yeast
White Labs British Ale (WLP005) — Liquid — 1 Tube
Mash
Mash Type: Infusion
Grain Amt. 11.875 pounds
PPG: 26.78
Efficiency: 71.34%
Grain Temp. 70° F
Tun Temp. 70° F
Sparge Amt. 4.0 gallons
Sparge Temp. 170° F
Step Description Temp. Time
Infusion 154° F 60 min.
Sparge Batch sparge 2X. 170° F 40 min.
Procedure
  • Single infusion mash at 154° for 60 minutes.
  • Sparge with 170° water.
  • 75 minute boil.
  • At 60 minutes left, begin adding the first three hops (blended together), a little at a time, "so it takes 60 minutes to add all of the hops to the kettle."
  • Steep the second Amarillo hop addition for 15 minutes at flame out.
Fermentation
Primary: 7 days @ 68° F
Secondary: 14 days @ 55° F
Age: 21 days @ 55° F
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