Spanish Cedar IPA - Wood-Aged Beer - 2010 National Homebrew Competition Winner

Ingredients

For 6 Gallons (22.71 L)

    16.0 lb (7.26 kg) two-row pale malt
    1.0 lb (0.45 kg) dextrin malt
    5.0 oz (142 g) honey malt
    2.0 oz (57 g) 60° L crystal malt
    0.75 oz (21 g) Chinook pellet hops, 11% a.a. (FWH)
    0.5 oz (14 g) Summit pellet hops, 18% a.a. (60 min)
    0.5 oz (14 g) Simcoe pellet hops, 12% a.a. (45 min)
    0.5 oz (14 g) Summit pellet hops, 18% a.a. (30 min)
    1.0 oz (28 g) Centennial pellet hops, 10% a.a. (15 min)
    0.5 oz (14 g) Simcoe pellet hops, 12% a.a. (10 min)
    0.5 oz (14 g) Amarillo pellet hops, 8% a.a. (10 min)
    1.0 oz (28 g) Centennial pellet hops, 10% a.a. (5 min)
    2.0 oz (57 g) Amarillo pellet hops, 8% a.a. (10 min)
    1.0 oz (28 g) Simcoe pellet hops, 12% a.a. (dry, 7 days)
    1.5 oz (42 g) Amarillo pellet hops, 8% a.a. (dry, 7 days)
    0.5 oz (14 g) Chinook pellet hops, 11% a.a. (dry, 7 days)
    8 inches Spanish cedar spiral added in secondary (14 days)
    3L White Labs WLP 007 ale yeast starter
 

Directions

    Treat water with 1 tsp CaCl, and 2 tsp gypsum. Mash grains for 60 minutes at 150° F (66° C). After secondary fermentation, rack off dry hops into keg, but keep cedar spiral in the beer. Chill keg to 45° F (7° C), carbonate and condition another week.
    Primary fermentation for 10 days at 67° F (19° C).
    Diacetyl Rest for 3 days at 70° F (21° C).
    Secondary fermentation for 7 days at 60° F (16° C).
    Forced CO2 to carbonate (2.5 vol).