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Author Topic: Devil Bird IPA  (Read 1773 times)

CorronZenith

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Devil Bird IPA
« on: August 12, 2017, 03:12:30 AM »
Devil Bird IPA

ABOUT THE BEER
This beer was a colabrative brwing project created by Vic and CZ of the 17 Brew Crew

Boil size: 8L
Final volume: 20L
Days in primary: 14
Fermentation temperature: 19C

OG: 1.070
FG: 1.008
ABV: 8.1%
IBU: 60
EBC: 16.2


BEFORE THE BREW DAY - Freeze 3 mamdarines and 1 lemon overnight – then defrost. Zest of 3 mandarines and 1 lemon plus juice of 3 mandarines and juice of 1 lemon placed into a mixture consiting of 500mls of water and 1 quarter of a crushed campden tablete – this miture needs to rest wiht a cloth over it for 24 hours (remove pith from undertheath zest as much as possible).


EXTRACTS, SUGARS AND STEEPING GRAINS -
0.250kg - Carapils (steep)
1.700kg – Coopers Real Ale Kit
1.500kg - Light dry malt extract
0.500kg - Dextrose


HOPS -
07g – Pride of ringwood 8.3%AA @ 60mins
15g – Mandarina Berveria 7%AA @ 20mins
07g – Eldorado 15%AA @ 20mins
15g – Mandarina Berveria 7%AA @ 10mins
10g – Eldorado 15%AA @ Flame-out
60g – Mandarina Berveria 7%AA @ Flame-out
20g - Eldorado 15%AA @ Dry-hop on day 9 of primary fermentation


YEAST -
US-05 - rehydrated


MISC INGREDIENT -
1 Whirlfloc tablet - boil @ 10 mins boil


MISC PROCESS -
Add zest / water / fruit juice mixture (as refereed to above) straight into fermenter before pitching yeast. 



BELOW IS A BREWING TUTORIAL





« Last Edit: August 12, 2017, 03:18:17 AM by CorronZenith »

vic

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Re: Devil Bird IPA
« Reply #1 on: August 12, 2017, 03:24:27 AM »
Good stuff CZ. What a great brew eh?

A few minor things that I did differently to CZ are listed below.

I used 2 packs of US05 and I rehydrated them in about 350mls of water that had 2 tablespoons of LDME in it for an hour or so.

When I did my citrus zest, prior to freezing, I peeled the skins off and cut them into slithers that I filleted the pith off the back with a very sharp knife. Like how you would take the skin off a fish fillet. 17.
beer makes you feel the way you ought to feel without beer.....Henry Lawson.

Jaymcmlxx

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Re: Devil Bird IPA
« Reply #2 on: August 12, 2017, 08:46:02 PM »
Sounds like a great brew gents.

Ouroboros

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Re: Devil Bird IPA
« Reply #3 on: September 14, 2017, 01:09:52 AM »
Why do you freeze the fruit?

vic

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Re: Devil Bird IPA
« Reply #4 on: September 14, 2017, 03:02:05 AM »
Freezing the fruit breaks down cells that hold back some juices and oils. Long story short, you will get more flavour if you do. 17.
beer makes you feel the way you ought to feel without beer.....Henry Lawson.

Ouroboros

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Re: Devil Bird IPA
« Reply #5 on: October 14, 2017, 01:29:14 AM »
Steep the carapils at what temperature? 65/145?

vic

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Re: Devil Bird IPA
« Reply #6 on: October 14, 2017, 07:31:30 PM »
Steep the carapils at what temperature? 65/145?

I never measure the temp for a specialty malt grain steep. I let the water nearly boil , turn the burner off for a few mins , chuck the grains in, lid on, rest 30 mins. cheers.
beer makes you feel the way you ought to feel without beer.....Henry Lawson.

77Trev

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Re: Devil Bird IPA
« Reply #7 on: October 17, 2017, 11:43:14 AM »
This sounds really great guys!!!

Cheers!
Keg 1: Pale Ale
Keg 2: Stout
Keg 3:
Bottled:  Christmas Ale
FV 1: Citra Amber Ale
Next: SMASH - 2Row/El Dorado

Ouroboros

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Re: Devil Bird IPA
« Reply #8 on: December 16, 2017, 04:56:19 AM »
Drinking one of these now. It was absolutely horrible a month ago, but now it's not bad. I expect it to get better with some age. I made a higher gravity version. Thanks for the recipe!

vic

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Re: Devil Bird IPA
« Reply #9 on: December 22, 2017, 09:39:47 PM »
Glad to hear it's improving. Mine was best when young. cheers.
beer makes you feel the way you ought to feel without beer.....Henry Lawson.

 

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