Ithaca Beer Company: Flower Power IPA clone
Ithaca Beer Company: Flower Power IPA clone
(5 gallons/19 L, all-grain) OG = 1.072 FG = 1.015 IBU = 75 SRM = 6 ABV = 7.5% Ingredients 14 lbs. (6.35 kg) 2-row pale malt 6.6 oz. (0.19 kg) honey malt 6.6 oz. (0.19 kg) acidulated malt 3.3 AAU Chinook pellet hops (60 min.) (0.25 oz./7 g at 13% alpha acids) 9.8 AAU Simcoe® pellet hops (10 min.) (0.75 oz./21 g at 13% alpha acids) 6 AAU Citra® pellet hops (10 min.) (0.5 oz./14 g at 12% alpha acids) 5 AAU Centennial pellet hops (10 min.) (0.5 oz./14 g at 10% alpha acids) 3 AAU Ahtanum™ pellet hops (10 min.) (0.5 oz./14 g at 6% alpha acids) 9.8 AAU Simcoe® pellet hops (0 min.) (0.75 oz./21 g at 13% alpha acids) 9 AAU Citra® pellet hops (0 min.) (0.75 oz./21 g at 12% alpha acids) 7.5 AAU Centennial pellet hops (0 min.) (0.75 oz./21 g at 10% alpha acids) 4.5 AAU Ahtanum™ pellet hops (0 min.) (0.75 oz./21 g at 6% alpha acids) 1 oz. (28 g) Simcoe® pellet hops (dry hop for 7 days) 1 oz. (28 g) Centennial pellet hops (dry hop for 7 days) 1 oz. (28 g) Amarillo® pellet hops (dry hop for 7 days) 0.25 oz. (7 g) Simcoe® pellet hops (dry hop for 3 days) 0.25 oz. (7 g) Centennial pellet hops (dry hop for 3 days) 0.25 oz. (7 g) Amarillo® pellet hops (dry hop for 3 days) 1⁄2 tsp. yeast nutrient (15 min.) 1⁄2 Whirfloc® tablet (15 min.) White Labs WLP007 (Dry English Ale) or Wyeast 1098 (British Ale) yeast ½ cup (100 g) dextrose (if priming) Step by Step Mill the grains and mix with 5.1 gallons (19.3 L) of 162 °F (72 °C) strike water to reach a mash temperature of 150 °F (68 °C). Hold at this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 3.2 gallons (12.1 L) of 168 °F (75.5 °C) water until 6.5 gallons (24.6 L) of 1.059 SG wort is collected in your boil kettle. Boil for 60 minutes adding hops, yeast nutrient, and kettle finings according to the ingredients list. After the boil, turn off the heat and add the 0-minute hop additions according to the ingredients list. Whirlpool the kettle by gently stirring the wort for 2 minutes and then let it rest for an addition 23 minutes. Chill the wort to 65 °F (20 °C), aerate, and pitch the yeast. The recommended pitch rate is 240 billion yeast cells, which can be obtained by using either 1 vial/packet after making a 1 L stir plate starter, by using 1 vial/packet after making a 2.75 L non-stir plate starter, or by using 2.5 vials/packets without a starter. Ferment between 65 °F (18 °C) and 66 °F (19 °C) for the first three days, then ramp up to 69 °F (20.5 °C) for the remainder of primary fermentation. On day eight, add your first round of dry hops directly to the primary fermenter. On day twelve, add your second round of dry hops to the primary fermenter. On day fifteen, begin to slowly crash cool the fermenter down at the rate of 5° F (2.7 °C) per day for 7 days until the beer reaches 34 °F (1 °C) and then bottle or keg the beer. Carbonate to between 2.2 and 2.3 volumes of CO2 and enjoy! Extract with grains option: Substitute the grain bill in the all-grain recipe with 9.75 lbs. (4.4 kg) golden light liquid malt extract, 4 oz. (0.11 kg) honey malt, and 1 tsp. (5 mL) 88% lactic acid. Steep the honey malt in 2 gallons (7.5 L) of 150 °F (66 °C) water along with the lactic acid for 20–30 minutes while you continue to heat the water up to no hotter than 170 °F (77 °C) in order to avoid extracting tannins. Remove grains and top off to 6.5 gallons (24.6 L). Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
