Rayface IPA (All Grain) 5

Rayface IPA
(All Grain) 5

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This Homebrew Recipe was added by Marc Rehfuss on September 02, 2001 at 11:11:37:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: Wyeast 1028
Yeast Starter: one liter
Batch Size: 5
Original Gravity: 1.074
Final Gravity: 1.013
Alcohol Content: 7.8 %
Total Grains: 12.5
Color: 10.5
Extract Efficiency: 79 %
Hop IBU's: 75.5
Boiling Time: 90
Primary Fermentation: 8 days at 66 degrees
Secondary Fermentation: 2 weeks at 64 degrees
Additional Fermentation: one month bottle conditioning at 66 deg.

Grain Bill:

9 lbs. Beeston's Maris Otter
1.5 lbs Durst Munich
0.5 lbs DWC Aromatic
0.5 lbs DWC Biscuit
1.0 lb DWC Caravienne

Hop Bill:

.5 oz Yakima Magnum pellets (15.1% AA) 60 min. boil
.5 oz Yakima Magnum pellets 30 min.
2 oz Santiam pellets (6.8% AA) 15 min
.5 oz Santiam + .5 oz Crystal (4.1% AA) 10 min.
" " 5 min.
1 oz. Santiam steeped while chilling
dry hop for 2 weeks in secondary w/ whole Crystal flowers

Mash Schedule:

Single infusion for 2 hours at 152 degrees (had to run an errand. 60 - 90 min. would have been sufficient) 2 tsp gypsum added to the mash.

Brewers Notes:

Floral and spicy hop bouquet. Assertive, but clean bitterness with a pungent and slightly citrusy hop flavor. Substantial malt flavor, w/ a slight alcoholic warmth after swallowing. This is a complex beer both in terms of hop profile and malt. It needs at least one month for the flavors to fully meld. After one month, yum! A bit bigger than I was shooting for in gravity because I calculated it based on 75% efficiency. The hop combination is wonderful, and a nice change from the one dimensional profile of many American IPAs. Perfect head retention, but could be a bit more clear. Forgot the Irish Moss. Who cares?