American IPA Recipe - Harry-My-Son IPA

Recipe Info

Recipe Image

Harry-My-Son IPA

by on
All Grain
8 Gallon(s)
9 Gallon(s)
60 min
85%
Grains: Split between traditional 2-Row and Golden Promise for base malt, 4% carapils for head retention since I'm mashing on the low end. Hops: Using a modified hop schedule from Breakside recommendations identified in Secrets of Master Brewers along with dry hop schedule from Russian River Double IPA article from July/August 2009 Zymurgy Yeast: Wyeast 1056 as I have it on hand and want the hops to shine. Water profile is Pale Ale

This recipe was cloned from SHIH-nook IPA.

Fermentables

48% - 2-Row - US
5
37
1
Mash
48% - Golden Promise - UK
5
37
3
Mash
4% - Carapils - Dextrine Malt - US
0.4
33
1
Mash

Hops

Warrior
0.25
Pellet
Boil
60 min(s)
16
10.3
Chinook
2
Pellet
Boil
10 min(s)
13
24.3
Mosaic
2
Pellet
Boil
10 min(s)
12.7
23.8
Citra
3
Pellet
FlameOut
0 min(s)
12
0.0
Mosaic
3
Pellet
FlameOut
0 min(s)
12.7
0.0
Citra
1.5
Pellet
DryHop
7 day(s)
12
0.0
Mosaic
1.5
Pellet
DryHop
7 day(s)
12.7
0.0
Citra
1.5
Pellet
DryHop
2 day(s)
12
0.0
Mosaic
1.5
Pellet
DryHop
2 day(s)
12.7
0.0

Yeast

Wyeast American Ale 1056
75%

Other Stuff

Gypsum
0
each
Mash
Calcium Chloride
0
each
Mash
Salt (NaCl)
0
each
Mash
Lactic Acid
0
each
Mash
Yeast Nutrient
0
each
Boil
Whirlfloc Tablet
2
each
Boil

Mash Steps

Saccharification Rest
Decoction
149
60 min

Special Instructions

1.
Mash of 4.5 gallons with 9.0g gypsum, 1.35g salt, 1.6mL lactic
2.
Sparge 0f 6.25 gallons with 12.50g gypsum, 1.88g salt, 2.8mL lactic
3.
Yeast nutrient and whirlfloc in at 15 minutes
4.
Last hop addition will be whirlpool, 180F for 30 minutes
5.
Transfer to secondary 24 hours after primary fermentation is done, start dry hopping

Tasting Notes (3)

CheeseNips

Tasted on 1/21/2018 by CheeseNips

Notes:

Spiced - the hops have taken on an onion/garlic flavor on the front end that isn't terrible, but it's not the most pleasant. This one has definitely sat around too long and should have been drained by now. Oh well. The back end flavor is still pleasant.

CheeseNips

Tasted on 1/10/2018 by CheeseNips

Notes:

Non-spiced - pours about 3mm foam that lingers. Aroma is mosaic hops, mostly resinous pine. Flavor is exactly like the aroma, resinous pine throughout. Body is good, on the thinner side but works for a lighter, refreshing beer. Carbonation is on the lower end, just enough to have a sharpness. Solid pale ale with great flavor that you'd never know is 4% ABV.

CheeseNips

Tasted on 1/10/2018 by CheeseNips

Notes:

Spiced - pours almost no foam, but what does form lingers. Color is a darker yellow but not orange. Aroma is resinous pine, mosaic hops, with a slight note of grapefruit. Taste is interesting as it is resinous pine, morphs into an almost fruity pebbles flavor, then finishes back with resinous pine. Body is thinner like the non-spiced but the carbonation sharpness is less prevalent. Not appreciably different to give a different rating so it definitely needs more spice in the next go round to distinguish it. Very good pale ale.

Recipe Facts

Harry-My-Son IPA
American IPA
  • 8.00 Gallons Liters Batch Size
  • 9.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.041 OG
  • 1.010 FG
  • 58.5 IBU (tinseth) Bitterness
  • 1.44 BG:GU
  • 2.8° SRM Color
  • 85% Efficiency
  • 3.9% ABV Alcohol
  • 134 per 12oz Calories
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