Tommy Hawk APA
Brewed: 04/14/2013 Bottled: 04/28/2013
Calling this an APA is a lie. It is actually a pretty hoppy IPA. I keep the APA on the name as a reminder of where this recipe started at.
first batch of Tommy Hawk APA was based on the conclusion that the Mr.
Beer HME Cowboy Golden Lager would
probably make a good base for a Pale Ale. In fact, early on
conditioning process of 1776 Ale, I
thought it tasted a
bunch like New Belgium's Brewery's
Mighty Arrow APA. That being the case, I looked up
Mighty Arrow to discover which type of hops it used (Cascade
and Amarillo) and
thought I would take the 1776 recipe with those hops and see
if I can come even
It took me awhile to come up with the name, but I think it is a
"Tommy Hawk" is the Blackhawk's mascot, and I've
really been wanting to
Tyler's Hawk Logo onto one of the bottles. I'm sure
Blackhawk's tribe used arrows, and I know the Blackhawks are mighty,
it ties in nicely with "Mighty Arrow". The beer ended up heavier
than what I associate with APA's. I still loved this beer, but
never really thought it was what I was going for.
My second batch was an attempt to come closer to Mighty Arrow, dryer
and maybe a bit lighter, but it was also attempt to start moving my
beers away from containing mostly Mr. Beer ingredients. There is
nothing wrong with Mr. Beer ingredients, but I feel I should move to
own recipes rather than relying so heavily on Mr. Beer HME's. My
first attempt seemed to have too much in the 10 to 25 minute hops and I
really needed to balance out the hop schedule.
Batch 3 was pretty much the same as batch 2, except I used all LME and increased my boil size. Since the increased boil size means better hop utilization, I moved around the timing of the hop additions a bit to get my IBUs the same.
Batch #4 was an all-grain double batch. I think I dry-hopped one fermenter and left the dry-hopping off the other one just to see how they compare. The consensus of IPA fans who tasted both beers preferred the dry hops. So I decided to keep the dry-hops in the subsequent recipe formulations.
I changed the recipe for batch #5 to use the first wort hopping technique.
Batch #6 was pretty much the same with a slight modification for higher efficiency with the mash tun process.
This beer, quite honestly is one of my favorite IPA's. I have no doubt that drinking it during the 2010 Stanley Cup run helped the mighty Blackhawks win their first Stanley Cup in 49 years. Amazingly, I even had a few left after the cup was won.
In case you want to check out my blog to read more about TommyHawk APA: click on this link.
|Tommy Hawk APA --- Batch 6|
||50.3 IBUs (Rager)
||Alcohol by Volume
||6.4 % |
|BU : GU
||Gypsum (Calcium Sulfate) (Mash 60.0 mins)
|9 lbs 8.0 oz
||Pale Malt (2 Row) US (2.0 SRM)
|1 lbs 8.0 oz
||Caramel/Crystal Malt - 45L (45.0 SRM)
||Honey Malt (25.0 SRM)
||Cascade [9.30 %] - First Wort 90.0 min
||Amarillo Gold [10.70 %] - First Wort 90.0 min
||Sugar, Table (Sucrose) (1.0 SRM)
||Irish Moss (Boil 15.0 mins)
||Yeast Nutrient (Boil 10.0 mins)
||Amarillo Gold [10.70 %] - Boil 5.0 min
||Cascade [9.30 %] - Boil 5.0 min
||San Diego Super Yeast (White Labs #WLP090) [35.49 ml]
||Cascade [9.30 %] - Dry Hop 3.0 Days
||Amarillo Gold [10.70 %] - Dry Hop 3.0 Days
Mash ProfileMash Steps
||Add 15.00 qt of water at 165.9 F
Batch sparge with 2 steps
(1.57gal, 3.88gal) of 168.0 F water
Do appropriate starter for this recipe a few days
Gypsum addition of 6g is based on getting Dever Water (as
taken in Beer Smith) closer to "Hoppy Bitter" from
Pitch at about 60F. Ferment in
conditioning cooler for 1st day, then remove and let it rise to room temp as
long as it is less than 72. After the fermentation activity slows down (3 or 4
days), dry hop and leave in fermenter two weeks total.
|| 150. Added boiling water to get to 153. 152 at end|
||1.047 (1.049 SG)
||8 (7.76 gal)|
|Actual Mash Efficiency
|Day 1: |
|Day ... |
|Day ... |
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