Tuesday, December 6, 2011

Brew Day, Batch 353: X-Treem IPA

Well, from my point of view, anyways. There was a time when IPAs were not all a minimum of 7% and 70 BUs. My regular version is in the 5.5-6.0% range, 55-60 BUs, but today I wanted to experiment with the fresh Citra hops I'd just got in, and one thing led to another.... Today's beer is going to be in the 7% range, deep amber, 70+ BUs from 4 additions of Citra. Because these hops seem to be pretty resiny, the grist is designed to provide a lot of richness to support them. The following sketchy recipe is for 10 gallons:

17 #  Briess 2 row
3  #  Weyermann Munich 2
1  #  Briess Crystal 40L
1/2#  Briess Crystal 80L
1/4#  Fawcett light chocolate
1 oz  Citra 13.7% alpha (60 min.)
2 oz  Citra 13.7% alpha (30 min.)
1.5oz Citra 13.7% alpha (20 min.)
1.5oz Citra 13.7% alpha (10 min.)

Single temp infusion mash at 150F, 1qt./lb.
OG 1.068
I'm using a healthy slurry of Wyeast 1056, but yeast strain is not critical with this XTRREEM ingredient bill.

Honestly, I'm a bit scared that this will be too resiny and stinky for my taste. If it's too much for me and Mrs. C., I may be advertising a half-pound of hops and a couple kegs 'free to good home.'

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