Wicked Light, Wicked Strong New England IPA < Current

Wicked Light, Wicked Strong New England IPA

Specifics

Style:

Category:	India Pale Ale (IPA)
Number:	14B

A decidedly hoppy and bitter, moderately strong American pale ale.

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA.

Brew Date:

August 02, 2010

Yield:

5.25 gallons

Color (SRM/EBC):

3/6

Bitterness:

55.8 IBU (Rager)

Batch No:	40
Status:	Planned

General Information

Method:	All Grain

Method:

All Grain

I had a Dogfish Head 90 yesterday. It was a beautiful deep amber and had a wicked rich hoppy aroma. Nice. And it got me thinking: how light in color do you think a strong beer can get?

So this recipe is a copy of Black Locust IPA. With all the darker grains removed, more grain, more hops. We'll see how it goes.

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Grains

16.00 pounds

American Pale Malt (2-Row)

Color (L):	1 °L
Info/Use:	Smooth, less grainy, moderate malt flavor. Basic malt for all beer styles.

100% of grist

16.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5.25 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	7 gallons	5.25 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	16 pounds
Grain Absorbtion:	3.4 gallons
Total Water Needed:	11.4 gallons	7 gallons (runoff) + 3.4 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	5.3 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	6.1 gallons	11.4 gallons (total water) – 5.3 gallons (mash water)

)

100% of grist

Hops

1.00 ounces

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

9.7% Leaf @ 60 minutes
Type: Bittering
Use: Boil

9.7 AAUs

1.00 ounces

Kent Golding

Region:	United Kingdom
AAU Range:	4 - 7%
Notes:	Spicy, floral, earthy, rounded, very mild aroma; spicy flavor.
Typical Use:	Bittering, aroma, finishing, dry hopping for
Substitution:	Goldings, Target
Example:	Samuel Smith's Pale Ale, Fuller's ESB; British ales

6.3% Pellets @ 20 minutes
Type: Bittering and Aroma
Use: Boil

6.3 AAUs

1.00 ounces

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

9.7% Leaf @ 20 minutes
Type: Bittering and Aroma
Use: Boil

9.7 AAUs

1.00 ounces

Liberty

Region:	United States
AAU Range:	2 - 5%
Notes:	Fine, very mild aroma.
Typical Use:	Aroma, finishing.
Substitution:	Hallertauer Mittelfrueh, Hallertauer Hersbrucker, Mt. Hood, Crystal
Example:	Lager, Pilsner, Bock, Wheat; Pete's Wicked Lager

4.5% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop

4.5 AAUs

4.00 ounces

Total Hop Weight

30.2 AAUs

Yeast

Name:	Ringwood Ale
Manufacturer:	Wyeast
Product ID:	1187
Type:	Ale
Flocculation:	High
Attenuation:	70%
Temperature Range:	64–74°F
Amount:	1500 ml

Procedure

Mash grains, 60 min, 152° F. Collect 6.5 gallons wort. Boil for 90 min, adding hops according to the schedule. Cool wort, aerate, and pitch yeast ~75°. Ferment ~65°, 7 to 10 days. Transfer to secondary, pitching dry hops. Allow to clarify about a week. Separate beer from hops, add priming sugar, and bottle.

Mash grains, 60 min, 152° F.
Collect 6.5 gallons wort.
Boil for 90 min, adding hops according to the schedule.
Cool wort, aerate, and pitch yeast ~75°.
Ferment ~65°, 7 to 10 days.
Transfer to secondary, pitching dry hops.
Allow to clarify about a week.
Separate beer from hops, add priming sugar, and bottle.

Fermentation

Primary:	6 days @ 65° F
Secondary:	8 days @ 65° F
Age:	28 days @ 55° F

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