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!
