TAFTBD IPA Brew Session

On April 20, 2008, in Homebrewing, by Mark Ranes


Chillin' with a wonderful Summit IPA!The Teach a Friend to Brew Day IPA is currently chilling (as I am with a Summit IPA:).  The brew session went well once I quit chasing the temperature of the mash.  I always wig out when the mash temp is not where I expect it to be once I mash in – always forgetting that I need to wait for it to stabilize.  Initially it seemed high and I dropped in a couple quarts of cold water to drop it, and then it was way low, necessitating a couple quarts of water from the hot liquor tank.  Maybe I just need to have a pint and chill out with some good tunes when I’m mashing in!

It’s funny how your perspective changes as to the value of a particular brew, with this ale requiring such a large amount of hops.  But in the big picture of things, it is worth it.  I love the big hop front-end of this ale, backed up by the huge malt backbone.  This is truly one of my house ales that needs to be on tap all the time.

A huge boild for Teach a Friend to Brew Day IPATAFTBD IPA has got to be one of the most aromatic boils I do, of all my ales.  Each addition of hops causes a crescendo of aroma that permeates my back yard, as well as the nearby neighborhood.  I just love brewing this ale!  John came over towards the end of the boil and at that point I had a couple ales.  I’ve learned that my brews turn out better (like I don’t forget to add things at the right time:) if I wait to have an ale until late in the boil.  The ice on my pre-chiller is almost gone and the temp is right on track at about 72 degrees.  I’ll be dropping the wort into the carboys in just a few moments.

Weighing hops for Teach a Friend to Brew Day IPAThe only difference to the recipe I posted earlier, is that I added a half pound of corn sugar as I have been doing lately with all my IPAs.  I like how the corn sugar helps dry out the ale a bit.  It also help me hit my projected OG.  The TAFTBD IPA came in at 19 brix, or an original gravity of 1.076.  This should be a quality ale in eight weeks!

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TAFTBD IPA on Deck for Sunday

On April 17, 2008, in Homebrewing, Recipes, by Mark Ranes

Last Friday afternoon, I went to the taps to pull a pint of one of my favorite homebrewed IPAs, my TAFTBD IPA (Teach a Friend to Brew Day), and it spit the keg’s accumulated yeast into my my pint glass. Swearing under my breath, I realized that it was time to break out the brew sculpture and make another batch. This is the ale I’ve brewed the last three years in November to mark the AHA‘s Teach a Friend to Brew Day event. It is a hearty, west coast IPA, with a strong malt backbone, that holds up well to large quantities of Columbus, Centennial and Cascade hops. This IPA is always well received by hopheads and is a beautiful amber-copper color, with a wonderful nose of citrusy and piny aromas. This isn’t a particularly “hop crisis” friendly brew, using 10 ounces of hops, but I’ve planned well in my 2007 harvest hop purchasing – and a pint of this stuff is mothers milk for hopheads:) The only thing I’m changing up on the recipe from past brews is the use of White Labs Pacific Ale yeast, WLP0041. Normally I use Cal Ale yeast, WLP001, in TAFTBD IPA, but the Pacific Ale yeast brings a little more yeast character to the table. I’ve used it in my IPAs in the past with great results. I’m so glad White Labs has removed this yeast from their seasonal lineup and made it available year-round. Here’s the recipe:

Teach A Friend to Brew IPA
14-B American IPA

Size: 10.0 gal
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 305.76 per 16.0 fl oz

Original Gravity: 1.069 (1.056 – 1.075)
Terminal Gravity: 1.017 (1.010 – 1.018)
Color: 11.5 (6.0 – 15.0)
Alcohol: 6.78% (5.5% – 7.5%)
Bitterness: 65.47 (40.0 – 60.0)

20.0 lbs Pale Malt (2-row)
5.0 lbs Golden Promise
2.0 lbs Victory Malt
1.0 lbs Cara-Pils Dextrine Malt
1.0 lbs Crystal 40L
1.0 oz Columbus (15.0%) – added during boil, boiled 60.0 min
1.5 oz Centennial (10.5%) – added during boil, boiled 30.0 min
2 ea Whirlfloc – added during boil, boiled 15.0 min
1.0 tsp Yeast Nutrient – added during boil, boiled 15.0 min
1.5 oz Centennial (10.5%) – added during boil, boiled 15.0 min
1.0 oz Cascade (5.8%) – added during boil, boiled 15.0 min
1.5 oz Cascade (5.8%) – added during boil, boiled 2.0 min
1.5 oz Centennial (10.5%) – added during boil, boiled 2.0 min
1.0 oz Cascade (5.8%) – added dry to primary fermenter
1.0 oz Centennial (10.5%) – added dry to primary fermenter

1 1600 ml starter White Labs WLP041 Pacific Ale

I made the starter this afternoon when I got home from work, so it really won’t have as much time as I’d like to build up the cell counts. I’ll feed the starter on Saturday and then again on Sunday morning when I fire up the burners on the brew sculpture.

Sadly, this won’t be ready and in prime condition until at least June…

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