BrewBlog: Sappy Aye P A
Specifics
General Information
Method: All Grain

This is my first attempt at an IPA.  My friend Linda gave me 7 gallons of maple sap, so I thought I'd use it instead of water.  I had a bunch of aging hops to use up, and while I could not find a recipe calling for this combination, I decide to just go for it.

Comments

The Styring golding hops were over a year old, so I am not sure what kind of IBU I will really get from them. I estimated their Alpha Acids a little lower. The 2 oz dump of Nugget pellets were old too, so I devalued their AA as well.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
1.00 ounces 11% Pellets @ 75 minutes
Type: Bittering
Use: Boil
11 AAUs
2.00 ounces 11% Pellets @ 60 minutes
Type: Bittering
Use: Boil
22 AAUs
1.00 ounces 4.5% Plug @ 30 minutes
Type: Bittering
Use: Boil
4.5 AAUs
1.00 ounces 4.5% Plug @ 20 minutes
Type: Bittering
Use: Boil
4.5 AAUs
1.00 ounces 4.5% Plug @ 10 minutes
Type: Aroma
Use: Boil
4.5 AAUs
1.00 ounces 4.5% Plug @ 5 minutes
Type: Aroma
Use: Boil
4.5 AAUs
7.00 ounces Total Hop Weight 51 AAUs
Boil
Total Boil Time: 75 minutes
Reference
Yeast
Name: Thames Valley Ale
Manufacturer: Wyeast
Product ID: 1275
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 62–72°F
Amount: 125 ml
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Boil cereal adjuncts to add to infusion mash.

Steps

# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C

Procedure

Racked this IPA to the secondary on Memorial Day (May 25th).  All went well.

 

June 14, 2009.  This beer has not cleared up much yet in the secondary.  Still has an orangish hue.  I'm in no hurry to drink it, so I'll let it sit for another month and see how it clears up.

 

September 23, 2009

I kegged this beer today.  It had clarified quite nicely.  I cold shocked it at 41ºF for 2½ days prior to kegging to see if that would settle out any protein haze that might be present, but there did not appear to be any.  I'll post a picture of this bugger when it finishs carbonating.

 

Calculated ABV = 6.83%

Fermentation
Primary: 8 days @ 68° F
Secondary: 120 days @ 68° F
Tasting Reviews
8 Reviews Submit a Review Refresh Page View All
45-50 = Outstanding 30-37 = Very Good 14-20 = Fair
38-44 = Excellent 21-29 = Good 00-13 = Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
Review by
Aroma: / 12
Appearance: / 3
Flavor: / 20
Mouthfeel: / 5
Overall Impression: / 10
Cumulative Score: 0 / 50 Problematic
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