Mash Destruction IPA

On April 9, 2009, in Craft Beer, Homebrewing, Recipes, by Mark Ranes
Mash Destruction IPA Tap Handle

Mash Destruction IPA Tap Handle

I recently listened to the March 16, 2009, podcast of The Brewing Network’s, The Jamil Show – Can you Brew It: Green Flash West Coast IPA. This is an IPA I really like, with a strong malt backbone, aggressive bitterness and full of intense hop flavor.  I took the show’s recipe for a six gallon batch and extended it out for ten gallons, trying to maintain the IBU levels, the ABV and color rating.  It will take tons of hops, all of which I have on-hand.  It calls for a malt I’ve never used before, Carastan, so it’s a bit of an adventure, also. The Carastan appears to be very dark for its 30/37 Lovibond rating – much darker than Crystal 40.  I’m just a bit wary of it, but the brewer at Green Flash uses it in their recipe, so I’ll definitely give it a shot.

I’ll be brewing this hop beast on Saturday.  Originally, I had planned on brewing tomorrow, and the starter is ready to go, but tomorrow is the first day of my Spring Break and I just want to veg out.  I have some keg and carboy cleaning that needs to get done, too.  Saturday morning I’ll be lighting the burners about 9:00 a.m.

Here’s the recipe:

Mash Destruction IPA
14-B American IPA
Date: 4/11/09

Size: 10.32 gal
Efficiency: 75.0%
Attenuation: 79.0%
Calories: 309.1 kcal per 16.0 fl oz

Original Gravity: 1.070 (1.056 – 1.075)
Terminal Gravity: 1.015 (1.010 – 1.018)
Color: 8.45 (6.0 – 15.0)
Alcohol: 7.26% (5.5% – 7.5%)
Bitterness: 95.4 (40.0 – 70.0)

Ingredients:
26.5 lb American 2-row
1.0 lb Carapils Malt
2.0 lb Carastan
1.25 oz Simcoe (13.0%) – added during boil, boiled 90.0 min
0.5 oz Simcoe (13.0%) – added during boil, boiled 60.0 min
0.5 oz Columbus (15.0%) – added during boil, boiled 60.0 min
0.5 oz Simcoe (13.0%) – added during boil, boiled 30.0 min
0.5 oz Columbus (15.0%) – added during boil, boiled 30.0 min
0.5 oz Simcoe (13.0%) – added during boil, boiled 15.0 min
0.5 oz Columbus (15.0%) – added during boil, boiled 15.0 min
1.0 tsp Wyeast Nutrient – added during boil, boiled 10.0 min
2.0 ea Whirlfloc Tablets (Irish moss) – added during boil, boiled 10.0 min
2.0 oz Cascade (5.5%) – added during boil, boiled 10.0 min
1.0 oz Simcoe (13.0%) – added during boil, boiled 1.0 min
1.0 oz Columbus (15.0%) – added during boil, boiled 1.0 min
0.5 oz Amarillo (8.5%) – added dry to primary fermenter
0.5 oz Centennial (10.0%) – added dry to primary fermenter
0.5 oz Columbus (15.0%) – added dry to primary fermenter
0.5 oz Simcoe (13.0%) – added dry to primary fermenter
0.5 oz Cascade (5.5%) – added dry to primary fermenter
2000 mL Starter White Labs WLP001 California Ale

Notes
Mash in at 150 degrees.

Seven day primary fermentation at 72 degrees.  Mash out at 168 degrees.

Dry hop with mix of five hop blend at 64 degrees for seven days.

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Off and Running…

On March 23, 2008, in Craft Beer, Family and Friends, Homebrewing, by Mark Ranes

The Belgian Strong Golden is off and running! The Wyeast 1388 has got to be one of the strangest yeasts I’ve ever brewed with. The ferment took off in a little over three hours and a large krausen head formed by 7:00 p.m. last evening. It was blowing CO2 like crazy! When I checked it this morning, the krausen had already dropped, but it was still fermenting wildly. If it goes like the starter, it will be done in a few days…

We’re having Easter brunch with Stephen at the BrewBarn. It’s our traditional Easter event, and the familiar faces are here:)  Stephen made fabulous grilled prime rib sandwiches.
Grilled Prime Rib Sandwiches

We shared some North Coast Brother Thelonious, Green Flash Imperial IPA,  and some Bear Republic Racer 5.  All in all, a great low-key afternoon!  Thanks, Stephen:)

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