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ELYSIAN PUBS IMMORTAL IPA
Here is the Elysian Pub's recipe for their immortal IPA. From what I can remember of it, it definately makes you feel immortal, even if just for a few hours.
For all of you east coast brewers that don't know the magic of seattle brew, I can tell you that it's worth the trip, and the Elysian is one of the reasons why . Great pub setting with some really great names, and some great beers.
The Immortal IPA
5-gallon batch
10.5 # Highly modified Pale malt
0.25 # 70°-80° Lovibond Crystal malt
0.5 # Munich malt
0.25 # Light dextrin malt such as Cara-hell
7.5 AAU Chinook hops
2 minutes before the end of the boil, add:
1 oz Amarillo hops & 0.5 oz Centennial hops
When kettle is turned off, add:
0.25 oz Centennial hops
Mash at c. 153•-154•F
Boil 90 minutes
Use attenuative American ale yeast such as Wyeast #1056
I actually posted this on the Mack and Jack thread first, but then I realized that this was a thread all it's own.
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I know this is an old post but I just tried Elysian's The Immortal over the weekend and it is by far the best IPA I've ever had.
To my tastes NW IPAs tend to be bitter hop monsters ('Hop Stoopid' even) but this one is extremely well balanced between bittering and flavor/aroma hops. Most of the time after having an IPA I feel like a need a nice Malty Brown to wash it down with - this one had me wishing I another bottle or three.
This recipe is going on my list for my first IPA Homebrew.
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