TeasMade IPA

TeasMade IPA

This recipe was developed by a team who work in the production of tablets for HIV.

Intended as Team AIDS IPA but misheard as “TeasMade IPA” this delightful American-style IPA was born.

Citrus and floral notes from the hops are reminiscent of early morning cups of Earl Grey tea made in an historic Victorian TeasMade. Probably.

Method

1. Steep speciality grains in 15 pints water at 60-65C for 30 mins.
2. Remove grains. Allow to drain into boil.
3. Add DME, stir to dissolve, make to 20 pints and bring to rolling boil.
4. Add Centennial Hops. Maintain rolling boil. Start timer.
5. At 45 mins add 40g Cascade Hops and Irish Moss.
6. At 58 mins add 40g Cascade Hops
7. At 60 mins, turn the heat off. Add LME. Stir.
8. Chill wort. (Optional extra step : taste wort. I kinda like wort, which is all sorts of wrong I know. But hey, I MADE it! It will be beer one day. Wondrous. )
9. Strain into primary fermenter. Make to 40 pints. Estimated OG 1057
10. Add yeast. Ferment. (4 days, 20C )
11. Transfer to secondary fermenter. Ferment. (7 days, 20C).
12. At SG 1016 or so...Keg to 30psi. Or bottle with teaspoon of sugar for each bottle, or equivalent syrup..
13. Age. 3 weeks (?). If you can wait.
14. Enjoy
15. Post what its like/suggestions for improvement.

Ingredients

  • 1.55 kg Light Dry Extract (15.8 EBC)
  • 1.50 kg Coopers Light Malt Liquid Extract (15.8 EBC)
  • 500g British Caramalt - Caramel/Crystal Malt - 20L
  • 500g Cara-Pils (5.0 EBC)
  • 500 g Munich Malt (19.7 EBC)
  • 75.00 gm Centennial Hops (9.4%AA)
  • 40.00 gm Cascade Hops (6.0%AA)
  • 40.00 gm Cascade Hops (6.0%AA)
  • 1.00 tsp Irish Moss
  • 1or 2 Safale US-56 Californian Yeast

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6 Comments

Philfyern said on October 21, 2010 at 5:12a.m.
US Equivalent Version - Hefty Bird set-up - 33 pint total with 20 pint boil :


3.42 lb Light Dry Extract (8.0 SRM) Dry
3.31 lb Coopers Light Malt Extract (8.0 SRM)
1.10 lb British Caramalt - Caramel/Crystal Malt - 20L (15.2 SRM)
1.10 lb Cara-Pils (2.5 SRM)
1.10 lb Munich Malt (10.0 SRM)
2.65 oz Centennial [9.40 %] Hops
1.41 oz Cascade [6.00 %] Hops
1.41 oz Cascade [6.00 %] Hops
Philfyern said on October 21, 2010 at 5:20a.m.
Technical Notes

Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 5.29 % Actual Alcohol by Vol: 0.65 %
Bitterness: 61.5 IBU Calories: 43 cal/pint
Est Color: 20.4 EBC
Heftybird said on October 24, 2010 at 10:09a.m.
this looks too big on the speciality grains I'd halve all of them. I just think it will be too sweet.

Dr Conservative.
Heftybird said on October 26, 2010 at 12:06a.m.
I think you should always boil your malt for at least half an hour not just add it at the end. This is a recent thought on my part as i usually chuck in some malt with 15 mins to go. From now on i'm just going to add all the malt at the start of the boil and use extra hops if required.
Philfyern said on October 28, 2010 at 6:53a.m.
Stuck this one on today (27 Oct) so will let you know.

The lower the SG of the boil, the less hops you need/more hoppiness you extract. Though if it was that simple, presumably you'd do a separate hop boil and combine later?

I think late malt addition is not uncommon?

I had heated my LME through to about 65C in the can and added it at heat off. Thorough stir and chilled.

Lets see...


http://www.beersmith.com/blog/2008/02/20/better-beer-with-late-malt-extract-additions/
Philfyern said on November 28, 2010 at 10:42p.m.
Well, this has worked out just fine indeed.

Powerfully hopped, very fruity, hits the top of the palate incredibly and is very drinkable.

this rocks....