Grif IPA
On a recent trip I encountered an IPA named Grif. It was fantastic. It was really well balanced between malt sweetness and hop bitterness, had a creamy body, and an intense hop aroma.
A quick internet search only revealed the following about it from its manufacturer:
- It uses the following malts: pale ale, crystal, oats.
- It uses the following hops: Magnum, Idaho 7, Strata.
- It’s 6%.
- It has an IBU of 50.
That information is enough to make an educated guess about how to make this beer as a 10L brew:
| Malts | Bill |
|---|---|
| Pale ale | 80% |
| Crystal (light) | 11% |
| Flaked oats | 9% |
Based on the country that makes Grif, I suspect that Weyermann Pale ale malt is used. But I’ll be using Crisp.
The beer had a heavy hop aroma, so I’m going to add most of the hops after the 60 min boil:
| Hops | Amount | Time |
|---|---|---|
| Magnum | 7g | 30 min |
| Idaho 7 | 27g | 0 min (whirlpool) |
| Strata | 18g | 0 min (whirlpool) |
| Idaho 7 | 45g | Dry hop after 2 days |
To be honest, I’m reaching in the wind when it comes to hop quantities.
For the yeast, I’m going to use WHC LAX.