IP2A

IP2A--Inspirational Paul & Peter Ale (#54)

and IP3A--Inspirational Peter & Paul Peach Ale (#55)

Brew Date: May 27, 2005 with Peter Chocholak

We brewed these IPAs in preparation for summer. We split a 10 gallon batch and fermented them with Pacific Ale Yeast (a new Whitelabs Platinum series yeast) and added 3 lbs. of peach puree to the secondary of half.

Type:All Grain recipe; Amount: 10 gals.

GRAIN Bill:

• 24 lbs. Briess 2-row pale malt
• 1 lb. Crystal malt (20 degrees Lov.)

• 2 oz. Amarillo (9.1% AAUs) boiled for 60 min.
• 2 oz. Eroica (9% AAUs) boiled for 60 min.
• 1 oz. Simcoe (14.7% AAUs) boiled for 60 min.
• 1 oz. Centinnial (9% AAUs) boiled for 30 min.
• 1 oz. Crystal (4% AAUs) boiled for 10 min.
• total IBUs = 85
• 2 tsp. Irish moss (10 min.)

• Yeast = White Labs Pacific Ale
• Mashed grains at 155 deg. for 1 1/2 hours
• Sparged with 14 gals. 170 deg. water
• Pitching temp. 70 degrees
• 5 day primary fermentation at 70 degrees
• 7 day Secondary fermentation at 70 degrees
• added 3 lbs. of peach puree to secondary for batch #55
• added 1/2 oz. peach flavoring at bottling to batch #55
• Original Gravity=1.066
• Terminal Gravity=1.022
• Bottled on June 17, 2005