Miscellaneous Updates & Hopprehension IPA (All Grain Version)

Miscellaneous Updates:

The shower bock is fermenting strong at 50 degrees. May have started a little high at 54 but by the second day, right at 50.

Apple cherry cider has been transferred to secondary. It appears the FG will be at or near 0.994. ABV will be a shade over 10% (not counting the additional sugar added by the fruit). The 4.5 pounds of sour cherries have added a nice red hue to the cider as well as a subtle nose and flavor. I'll be adding some Ceylon cinnamon at kegging. Really looking forward to see how this tastes after extended aging.

Lastly, I think I'm pretty happy with the IPA recipe. Now...if only I could find the time to brew it.

Maybe I should do a 4L yeast starter or step up a smaller one to 4L? Planning on fermenting at 66.

Or here's a thought...maybe I could do a 20 minute continuously hopped beer with the Centennial and Amarillo?

BeerSmith Recipe Printout - www.beersmith.com
Recipe: Hopprehension Imperial IPA All Grain (14C.2)
Brewer: Daniel L. Rosbrugh
Asst Brewer:
Style: Imperial IPA
TYPE: All Grain
Taste: (0.0)

Recipe Specifications
--------------------------
Batch Size: 5.00 gal
Boil Size: 7.05 gal
Estimated OG: 1.105 SG
Estimated Color: 8.1 SRM
Estimated IBU: 126.4 IBU
Brewhouse Efficiency: 65.00 %
Boil Time: 60 Minutes

Ingredients:
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Amount Item Type % or IBU
15.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 76.92 %
1.00 lb Caramel/Crystal Malt - 20L (15.0 SRM) Grain 5.13 %
1.00 lb Munich Malt (9.0 SRM) Grain 5.13 %
2.00 oz Centennial [10.00 %] (Dry Hop 14 days) Hops -
3.00 oz Columbus (Tomahawk) [11.90 %] (60 min) Hops 86.5 IBU
1.00 oz Centennial [10.00 %] (20 min) Hops 14.7 IBU
1.00 oz Amarillo Gold [8.50 %] (15 min) Hops 10.2 IBU
1.00 oz Centennial [10.00 %] (10 min) Hops 8.8 IBU
1.00 oz Amarillo Gold [8.50 %] (5 min) Hops 4.1 IBU
1.00 oz Centennial [10.00 %] (2 min) Hops 2.0 IBU
1.00 oz Centennial [10.00 %] (0 min) Hops -
0.25 tsp Irish Moss (Boil 10.0 min) Misc
0.25 tsp Yeast Nutrient (Boil 10.0 min) Misc
2.00 lb Cane (Beet) Sugar (0.0 SRM) Sugar 10.26 %
0.50 lb Turbinado (10.0 SRM) Sugar 2.56 %
1 Pkgs California Ale (White Labs #WLP001) [StartYeast-Ale


Mash Schedule: Temperature Mash, 1 Step, Light Body
Total Grain Weight: 17.00 lb
----------------------------
Temperature Mash, 1 Step, Light Body
Step Time Name Description Step Temp
75 min Saccharification Add 21.25 qt of water and heat to 149.0 F
10 min Mash Out Heat to 168.0 F over 10 min 168.0 F


Notes:
------
Dry hop for two weeks.

For discussion on "hop bursting" or late hop additions, see http://www.mrmalty.com/late_hopping.htm

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