Jarrylo IPA on Vermont Ale Yeast

As is becoming normal, very far behind.  Since this brew, a Pale Ale rested on fresh peaches, a Pale Ale using home grown hops and two Brett fermented IPAs.  Hopefully I’ll get to these as well.  For this brew, making use of recent yeast purchased from the Yeast Bay and bulk hops from Yakima Valley Hops.  Specifically using an experimental hop called Jarrylo (noted for pear like flavors and aromas) and the Vermont Ale yeast strain (noted for apricot flavors and cultivated version of Heady Topper yeast).  Adding in some Columbus to hopefully round it out.

Grain Bill:

6.5 lbs 2-Row

6.5 lbs Maris Otter

1.0 lbs Munich Light

0.25 lbs Caravienne

Mash water volume: 8.0 gal

Mash Temp: 150 for 75 min

Mash out:  165 for 15 min

Boil volume 7.25 gal

Hop schedule:

60 min: 1.5 oz Columbus 17.8% AA

30 min: 1.0 oz Jarrylo 16.7% AA

Whirlpool:  2.0 oz Jarrylo 16.7% AA

Whirlpool:  1.0 oz Columbus 17.8% AA

Yeast:  Yeast Bay Vermont Ale with 500ml 24 hour starter.

O.G. 1.06 (efficiency post calc, I swear BIAB is just inefficient :))

IBU:  71

Primary fermentation:  70 degrees

Dry hop Primary ferm (planned):  1 oz Jarrylo 16.7% AA and 1.0 oz Columbus 17.8% AA

Dry hop Keg (planned):  2 oz Jarrylo 16.7% AA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s