Homebrew Recipe: American IPA Aged on Spanish Cedar Wood

RECIPES, , , , , , ,
Facebooktwittergoogle_plusredditpinteresttumblrmail

American IPA Aged on Spanish Cedar Wood
Recipe courtesy Rodney Kibzey

Batch Size: 5 U.S. gallons (18.9 L)
OG: 1.067 (16.4° P)
Color: 6 SRM
IBU: 64
Efficiency: 75%

MALTS

  • 10 lb. (4.54 kg) American pale malt
  • 1.5 lb (680 g) American Vienna malt
  • 8 oz (227 g) American crystal 20° L malt
  • 8 oz (227 g) Cara-Pils/dextrine malt

HOPS

  • 1.05 oz. (30 g) Chinook, 11.8% a.a., first wort hop
  • 1.5 oz (43 g) Centennial, 8.1% a.a. @ 15 min
  • 1.5 oz (43 g) Centennial, 8.1% a.a., dry hop

YEAST

  • Wyeast 1056 American Ale/Chico

ADDITIONAL ITEMS

  • 5 Spanish cedar pieces, approx. 6” x 1” x 1/2″ (15 x 2.5 x 1.25 cm)

BREWING NOTES

Single infusion mash at 152° F (67° C) for 60 minutes, followed by a 10-minute mash-out at 168° F (76° C). Boil for 60 minutes, chill, and ferment. After fermentation, age on Spanish cedar in secondary for 10-12 days with the dry hops.

Facebooktwittergoogle_plusredditpinteresttumblrmail