BrewBlog: Jai Alai IPA clone
Specifics
General Information
Method: All Grain
Cost: Lots of ho

An attempt at a clone of Cigar City Breweries Jai Alai IPA.

Comments

Gravity was a bit short but I didnt mess with adjusting. Yeast was a 2nd generation slurry measured according to Mr Malty calculator.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Reference
Hops
0.70 ounces 4.6% Pellets @ 60 minutes
Type: Bittering
Use: Boil
3.2 AAUs
0.55 ounces 10.3% Pellets @ 60 minutes
Type: Bittering
Use: Boil
5.7 AAUs
0.25 ounces 14% Pellets @ 60 minutes
Type: Bittering
Use: Boil
3.5 AAUs
0.75 ounces 7.1% Leaf @ 15 minutes
Type: Flavor
Use: Aroma
5.3 AAUs
0.60 ounces 8.7% Pellets @ 15 minutes
Type: Flavor
Use: Boil
5.2 AAUs
0.50 ounces 14% Pellets @ 15 minutes
Type: Flavor
Use: Boil
5.2 AAUs
0.60 ounces 4.6% Pellets @ 0 minutes
Type: Aroma
Use: Aroma
2.8 AAUs
0.25 ounces 10.3% Pellets @ 0 minutes
Type: Aroma
Use: Aroma
2.6 AAUs
0.60 ounces 7.1% Leaf @ 0 minutes
Type: Aroma
Use: Aroma
4.3 AAUs
3.00 ounces 13% Pellets
Use: Dry Hop
39 AAUs
0.50 ounces 4.6% Pellets
Use: First Wort
2.3 AAUs
0.50 ounces 14% Pellets
Use: First Wort
7 AAUs
8.80 ounces Total Hop Weight 87.8 AAUs
Boil
Total Boil Time: 60 minutes
Reference
Yeast
Name: Thames Valley Ale
Manufacturer: Wyeast
Product ID: 1275
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 62–72°F
Mash Profile

Single Infusion Mash, Light Bodied Beer

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 75% of mash water at 162° F / 72° C

2 Mash Out Infusion 10 min. 168°F

Add 25% of mash water at 200° F / 93° C

Water Profile

Milwaukee, WI

Calicum: 96 ppm
Bicarbonate: 107 ppm
Sulfate: 26 ppm
Chloride: 16 ppm
Sodium: 7 ppm
Magnesium: 47 ppm
PH: 7.5%
Notes:

Famous for Pilsners and Lagers.

Procedure

Single infusion mash with a cooler mash tun. Temp rest was 150 for 60min

Special Procedures

Two weeks to ferment, two weeks on dry hops, two weeks to carbonate. Dry hop was added at 60 degrees and cold crash was started at same time. Reduced temps 10 degrees per day. Read a thread that Cigar City likes to dry hop cold so I figured I would try why not. Did not rouse the hops either just let them sit two weeks cold.

Fermentation
Primary: 14 days @ 65° F
Age: 28 days @ 40° F
Tasting Reviews
print logprint default Output to Beer XML
Awards & Competitions
Entry Name: Jai Alai IPA clone
Competition: Beer Barons Summer Picnic 2013
Date: Sep 7, 2013
Style: American IPA
Place: Best In Show
David 's BrewBlogs
All Club BrewBlogs
Jai Alai IPA clone Jul 27, 2013
David 's Brew Status