YEAST CAKE DOUBLE IPA
IMPERIAL IPA
A beer to use up existing ingredients that I had and didn't want to waste. I saw a video that said you can pitch a new beer on top of a previous yeast cake and I thought I had to try it! This will use the yeast cake of Simcoe SMaSH which is essentially a very large starter of WLP001 California Ale yeast. It will further let me experiment with fermenting a big beer and also test out what hops I like in beers. I tend to like the more crisp beers so I went with classic Pilsner type Noble hops
Ingredients
Malts
10.5 lbs Extra Light LME
1 lb Crystal 10°L
1 lb Crystal 20°L
Hops
4 oz Magnum Hops (11.2% Alpha Acid)
2 oz Saaz Hops (5.4% Alpha Acid)
2 oz Hallertau Hops (2.9% Alpha Acid)
2 oz Tettnang Hops (4.0% Alpha Acid)
Yeast
Yeast cake from Simcoe SMaSH (WLP001 California Ale)
Other
2 lbs Corn Sugar
1 tablet Whirlfloc
Brewing Instructions
1. Add 6.25 gallons of water to the kettle
2. Bring water to 151°F and add grains
3. Steep grains for 30 minutes, maintaining temperature
4. Remove grains and add 10.5 lbs of Extra Light LME
5. Bring water to a boil and wait for the hot break
6. Add 2 oz Magnum hops
7. At 30 minutes, add 2 oz Magnum hops
8. At 40 minutes, add 2 lbs Corn Sugar
9. At 45 minutes, add one tablet Whirlfloc
10. At 50 minutes, add 2 oz Saaz and 1 oz Hallertau hops
11. At 60 minutes, chill the wort to approx. 68°F
12. Move to the primary fermenter on top of previous yeast cake
13. Ferment at 68°F
14. At 14 days, move to secondary and dry hop with 1 oz Hallertau and 2 oz Tettnang hops
15. At 21 days, keg and carbonate to xxx vols
16. At 28 days, bottle
Yeast Starter
1. None - WLP001 yeast cake from Simcoe SMaSH