First American IPA...

[monk]

Just thought I'd mention that I brewed my first American IPA today: Kaduva IPA. It's a recipe that is highly regarded by some other brewers, and was originally created by a guy named Walker (need to give him his due). It seems like a pretty bold recipe and like it will condition well over time. That's what I'm interested in--something I can save till next fall, perhaps. I modified it slightly, by replacing the Magnum he prescribed as a bittering addition with Target. it's all I had. My efficiency turned out to be pretty good this time: 75%. So with the can of LME, I think it's around 1.070 and has IBUs in the mid fifties. I could be off with both figures, as I forgot to take an OG reading and don't have an IBU calculator that has enough room for 8 entries. Here's the recipe!

Walker-san's Kaduva IPa
5 gallon batch/6 gallon boil
Brewed: 3/27/07
Secondary:
Bottled:

.5 lbs. Crystal Malt 15°L
.25 lbs. Crystal Malt 60°L
.25 lbs. Biscuit
11 lbs. American 2 row Malt
1.4 lb. can of Alexander’s Pale LME

.6 oz. Target (Pellets, 11 %AA) boiled 60 min.
.25 oz. Cascade (5.2 AA)/.25 oz. Northern Brewer (6.5 AA) every five minutes from the 35 min mark to flame out—8 additions total.
Yeast: Safale US-56

[delboy]

Yeah i've heard people raving about this recipe be sure and let us know if all the hop additions come through into the final product.

[ColinKeb]

sounds good, just out of interest what does "15°L " refer to after the grain ?

[delboy]

Lovibond, isn't it the colouring system the american favour.

[steve_flack]

Yes, it works out at about half the equivalent EBC rating. So 60 Lovibond is approximately the same as 120 EBC

[mysterio]

Recipe looks good, Cascade & Northern Brewer is a combo I use often.

Is Biscuit the same as British Amber I wonder?

[Garth]

H&G sell a Belgium Biscuit Malt...as well as amber

[monk]

Recipe looks good, Cascade & Northern Brewer is a combo I use often.

Is Biscuit the same as British Amber I wonder?

I don't know if Biscuit and Amber are the same. On the one hand, I've never seen them together in a recipe, so maybe they are. Then again, I've heard Amber has a smoky flavor (?) or maybe quite roasty, while I know that Biscuit has a, well, biscuity or cracker like bready character. I've only used very small amounts of amber ~2 oz. in 5 gallons.

monk

[monk]

Yeah i've heard people raving about this recipe be sure and let us know if all the hop additions come through into the final product.

I'm wondering about this too. I must admit this is one of those recipes where you're sorely tempted to start deviating (ie just making the 8 additions into, say 3 additions--20/10/0 min). I have a feeling it will be very hoppy, but I don't know if I'll really be able to detect all the nuances of hop character as delineated by the time differences. My palate is not super sophisticated

monk

[mysterio]

H&G sell a Belgium Biscuit Malt...as well as amber

I see that, but I don't think it's the equivalent of US Biscuit malt. The description from H&G:

biscuit malt is a natural beer colouring agent. Ideal for Belgian beers that require colour but not a dominant malt flavour, particulaly those with a jigh alcohol content.

I would say amber malt has a toasted, biscuity flavour which seems like what monk says biscuit malt is.

Hmm.

[flytact]

Evidently we can't get Amber over here anymore. Go figure.

[monk]

Evidently we can't get Amber over here anymore. Go figure.

It appears to be available at NorthernBrewer.com still. That's where I got it last time. They have an excellent grain selection, esp. for British malts--Gold. Prom., Maris O, Optic, Amber, Brown malt, etc.

Monk

[monk]

I finally bottled this IPA today. It spent 11 days in primary and 28 days in secondary. I just couldn't get around to bottling until today, so it's been dryhopping with an ounce of Cascade for about a month! It tastes and smells wonderful, I must say. This guys hopping schedule just might have something to it.

Maybe in two weeks I have a little taster and we'll see what the end results are.

Monk

[Wilbur]

Crisp Amber. 27° L. Made from ale malt. Warm, pleasant, biscuit flavor with coffee undertones. This is a versatile malt for the all grain or partial mash brewer. Try a 1/2 lb. In a nut brown or red ale.

Dingemans Biscuit Malt. 24.5° L. This fine toasted malt contributes a warm, earthy flavor, with an aroma described by the maltster as "saltine crackers". Good in British ale. No diastatic power.

Briess Victory. 25° L. A unique malt from a great American maltster. Gives gold to light brown color and a dry, toasty, bread-like malt flavor. Excellent for English ales.

[monk]

Holy Macaroni! Had a taste of this one today and it's good! Not fully carbed, but it's crystal clear (no doubt from the 4 weeks of dryhopping in a clearing vessel) and very hoppy. It's pretty nicely balanced, too. I bet I can't duplicate it, though . My methods are way too sloppy. Someone else should try this recipe, though. Someone with better skills than me. i bet it would be amazing.

monk