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IPA : Griz Tears IPA V4

the boiling homebrewAfter a less than stellar previous batch, I circled the wagons and went back to a known recipe.  I narrowed things down to only one variable, which was a 3rd round on the London Ale yeast.

I thought it would be cool to see how the different yeast would play with a recipe that I’m already happy with.  I’d previously used this yeast on the Mint Chocolate Stout and Griz Tears IPA V3.

All-Grain Recipe: Griz Tears IPA V4

Ingredients:

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  • 11 lb. – Golden Promise Pale
  • .25 lb. – American Munich
  • .25 lb. – Crystal 40L – Great Western
  • .50 lb. – Crystal 15L – Great Western

Hop Additions / Boil Additions:

  • .6 oz. – Simcoe (13.2%) – added during boil, boiled 60 min
  • .3 oz. – Amarillo (8.7%) – added during boil, boiled 30 min
  • .45 oz. – Simcoe (13.2%) – added during boil, boiled 30 min
  • 1 – Whirlfloc Tablet & Wort Chiller – added during boil, boiled 15 min
  • .5 oz. – Australian Galaxy (15%) – added during boil, boiled 10 min
  • .65 oz. – Amarillo (8.7%)added during boil, boiled 10 min
  • .5 oz. – Citra (14.1%) – added during boil, boiled 5 min
  • .5 oz. – Citra (14.1%) – added during boil, boiled 1 min
  • 1 oz. – Cascade (6.0%) – added at flame out

Yeast:

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  • Wyeast 1028 London Ale (3rd generation)

Additional Details / Notes

  • Style based on 14B – American IPA
  • OG (forgot to test) / TG 1.008
  • 6.3% ABV | Color: 7.4 SRM | ~68 IBU’s
  • Brewed: 04/12/2014, Secondary: 04/26/14, Kegged: ?
  • Mash Temp: ~151°, Thickness: 1.35 qt/g, Efficiency ~66%, Attenuation ~86%

Brewing the Griz Tears IPA V4

The Mash. Mash temp was 151°. Stirred mash really well after, then 3 gallon vorlauf.

griz-tears-IPA-V4-05The Boil. Quite a bit boiled off, from almost 7 gallons.  Ended up adding some clean water to add volume.

Fermenting. Reused London Ale Yeast for a third time.  Forgot to get original gravity.  Oops.

Racking to Secondary & Bottling. Racked to secondary on 04/26.  Kegged entire batch.

Drinking the Grizzly Tears IPA V4

griz-tears-IPA-V4-07This was a decent learning experience.  Using what was basically a repeat recipe, I got to see how a different yeast would work.  This batch was fine, but not my favorite.

The London Ale yeast just seemed to have more of a fruit/ester quality than a regular American Ale yeast.  Usually I’d like that, but I think I’d want to make a drier batch, or use less crystal malt if I was brewing with this yeast again.

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