LowTech IIPA v1

My first IIPA!  I've had these ingredients measured out for sometime.  They've been sitting in my cold room ready for the mill but I've been waiting to brew a lower gravity batch of beer for which I could harvest the yeast and pitch to this monster.  The Chinook SMaSH brew on March 3 proved to be the WLP007 yeast Donner and my IIPA was born shortly thereafter!

This is a modify Pliney the Elder malt bill, complete with corn sugar to hopefully drive down the final gravity and help dry out the final product.  I also employed a low mash temperature of 149, again with high attenuation in mind.  Minimal crystal malt was used, just enough for a bit of colour.

LowTech American IIPA v1

OG 1.085/ IBU ~100+/ SRM ~6/~26L

90.0% OiO Canadian Two-Row
05.0% Weyermann CaraFoam
03.0% Corn Sugar
02.0% Weyermann CaraMunich I (38L)

6.40 AAU of Cascade @ FWH
47.4 AAU of Columbus @ 60 minutes
15.8 AAU of Columbus @ 30 minutes
25.6 AAU of Cascade @ 05 minutes
12.8 AAU of Cascade @ 0 minutes

Dry Hop with 2oz of Cascade and 2oz of Columbus for 7 days.
Additional 2oz of Cascade whole leaf hops added to Keg.

Recipe brewed on March 11th

Brewed a 26L batch (post boil), ~23L into the fermenter.  Mashed @ 149F for 60 minutes, boiled for 90 minutes.  Corn Sugar added to the start of the boil.  Fermentation room ambient temperature 62-66F

1 tsp Calcium chloride, 1/2 tsp Gypsum, 1/2 tsp Epsom and 150g Acid malt added to the mash for pH of 5.49. 1 tsp Gypsum added to the boil to accentuate hop sharpness.  Final water numbers:

Ca 65, Mg 7, Na 18, Cl 46, S04 129

Update March 20th

Gravity reading 1.017 (4.39°P), ~8.7% ABV.

Update March 25th

Gravity  reading 1.017 (4.39°P), ~8.7% ABV.  Looks like we've hit terminal gravity.   The sample had an assertive bitterness, not at all Barley Wine like (good thing).  It finished quite dry as well (good thing).  The sample was slightly cloudy, very minor.  Subtle hop aroma, some alcohol notes.  Should diminish with further conditioning.  

Update March 27th

Racked to secondary.  2oz of Cascade and 20z of Columbus added to the carboy.

Update April 3rd

Racked to keg, 20z of Cascade whole leaf hops bagged and added to the keg.  Co2 pressure set to 30psi, after 24hrs will vent keg and set pressure back to serving pressure ~10psi.

Update April 7th

This stuff has kick!  What a beer.  Full review upcoming.

Update April 12th

Submitted a sample last night to local BJCP study group, awaiting feedback.