BTW, the warm flat sample of my IPA I tasted from my racking tubing today was fantastic. Of course I'm bias.
Here is the recipe, I got the name from what my sons nicknamed my old truck.
Quote:
Ranger Danger IPA
10.00 lb Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain
1.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain
1.00 lb Aromatic Malt (26.0 SRM) Grain
Mash at 154.0 F for 60 min
60 min 1.00 oz Magnum (60 min) Hops
30 min 1.25 oz Cascade (30 min) Hops
15 min 0.50 tsp Irish Moss (15.0 min)
1.00 oz Centennial (0 min) Hops
1 Pkgs Northwest Ale (Wyeast Labs #1332) Yeast-Ale
0.75 oz Citra [11.10 %] (Dry Hop 10 days)
0.75 oz Cascade [5.50 %] (Dry Hop 10 days)
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The caramel 60 and the aromatic made it darker than IPAs should be according to style, but I like the darker color. Were I a style Nazi or entering it in a competition I'd use caramel 10 or cut back on the aromatic.