Shenandoah Winter Welcome Results and Recipe

photo (8)The Shenandoah Winter Welcome, based on Sierra Nevada’s seasonal Celebration IPA, turned out great.  I kegged it a few nights ago and tasted the first pint tonight and it turned out excellent.  I used UK pale malt as the base malt (for the first time), which added depth of color to the beer and a well balanced taste.  This is a malt forward IPA, which is what I was hoping for.

I have Sierra Nevada Celebration 2013 in bottles (Beth recently found it on sale here in NOVA), and I had Beth try both side by side in a blind taste test.  She chose mine over the original, which means I must have done something right.  The color between the two is dead on, the aroma has a slight pine smell to it, and it makes for the perfect winter holiday IPA.  My biggest mistake in brewing this was only making 4 gallons, because this keg will kick fast!

The photo above is a side by side picture, with Sierra Nevada’s Celebration on the left and mine on the right (mine is still green so not quite as clear yet), along with the recipe.

imageGetting ready to go from secondary to keg (for the love of all things good, why didn’t I make more). This was my first time using a grain bag for secondary with the dry hops, and it really kept the beer clean and made the transfer to keg easier. It was a pain to get the bag and the hops out afterward though.

A few recipe notes:  Mash at 156 for 60 minutes.  I pitched at 62 degrees, and fermented there for 2 days.  After that it slowly rose to 68 degrees, although I would have preferred to leave it at 62 for a bit longer.  I dry hopped for 10 days as opposed to 8 (due to my travel schedule).  I came close to the numbers, hitting an OG of 1.068, and a FG of 1.013, for a final ABV of 7.1%.  When I brew again I won’t change a thing!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 65.4 IBUs 13.4 SRM 1.069 1.017 6.8 %
Actuals 1.067 1.01 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 12 lbs 84.21
Caramel Malt - 60L (Briess) 1.75 lbs 12.28
Cara-Pils/Dextrine 8 oz 3.51

Hops

Name Amount Time Use Form Alpha %
Chinook 1 oz 60 min Boil Pellet 13
Cascade 1.5 oz 15 min Boil Pellet 5.5
Centennial 1 oz 15 min Boil Pellet 10
Cascade 1.25 oz 0 min Boil Pellet 5.5
Centennial 1 oz 0 min Boil Pellet 10
Cascade 1 oz 8 days Dry Hop Pellet 5.5
Centennial 1 oz 8 days Dry Hop Pellet 10

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F

Mash

Step Temperature Time
Mash In 156°F 60 min

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