Rosemary IPA Recipe

I've had some homebrewers recently ask for the recipe for the Rosemary IPA I make.

Here you go!

9 lb of Great Western 2-row
.75 lb of Cara Foam (Cara Pils)
.75 lb Crystal 60
.5 lb Honey malt

Single infusion mash at 152 degrees for 1 hour

1 oz Warrior (15%, 60 minutes)
1 oz Rosemary (picked from stem, crushed slightly in palm of hand, 15 minutes)
1 oz Rosemary (picked from stem, crushed slightly in palm of hand, 1 minute)

Irish moss at T-20 minutes

US05 yeast, one packet

OG: 1.066
IBU: 55
Color: 9.3 SRM
FG: 1.015
ABV: 6.3%

I use a hop spider for my hops and rosemary

Taste the beer after fermentation, before bottling.  Because Rosemary varies widely from one plant to another, you may want to dry hop with rosemary, depending on the desired effect.  TOO MUCH can be off-putting.

Prosit!