A transatlantic IPA

To try the BeerXML Shortcode plugin here is my “Dank Knight” recipe for a dark amber IPA with Columbus hops and English yeast (the odd mix of base grains is what I had on hand).

As advertised, the yeast isn’t very attenuative, which isn’t something I’d planned on.  We’ll see how it tastes – it’s on the dry hops now.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10.5 gal 75 min 61.4 IBUs 9.4 SRM 1.061 1.016 5.9 %
Actuals 1.07 1.01 7.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 12 lbs 47.17
Pilsner (2 Row) Bel 12 lbs 47.17
Caramel/Crystal Malt - 40L 8 oz 1.97
Special B Malt 8 oz 1.97
Cara-Pils/Dextrine 7 oz 1.72

Hops

Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 3 oz 20 min Boil Pellet 14
Columbus (Tomahawk) 2 oz 10 min Boil Pellet 14
Centennial 2 oz 5 min Boil Pellet 10
Columbus (Tomahawk) 5 oz 0 min Dry Hop Pellet 14

Yeast

Name Lab Attenuation Temperature
West Yorkshire (1469) Wyeast 69% 64°F - 72°F

Mash

Step Temperature Time
Infusion 151°F 60 min
Mash Out 168°F 15 min

Notes

Pitched on yeast from last batch of Innkeeper
Last runnings 6.3 Brix
Starting gravity 17.5 Brix = 1.070

Primary ferment 61F to 67F

After two weeks gravity still 1.020

Added dry hops on March 4, 2013