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Tommy Hawk APA

Brewed: 04/14/2013   Kegged: 04/28/2013

tommyhawk.JPGCalling 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.

My 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 in the 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 information on 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 closer.

It took me awhile to come up with the name, but I think it is a good one.  "Tommy Hawk" is the Blackhawk's mascot, and I've really been wanting to incorporate Tyler's Hawk Logo onto one of the bottles.  I'm sure Blackhawk's tribe used arrows, and I know the Blackhawks are mighty, so 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 core beers away from containing mostly Mr. Beer ingredients.  There is nothing wrong with Mr. Beer ingredients, but I feel I should move to my 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

American IPA
Batch Size
5.50 gal
All Grain
Boil Size   7.76 gal
Brewhouse Efficiency   75.00   Boil Time   90 minutes

Recipe Characteristics

Recipe Gravity
1.060 SG
Estimated FG
1.012 SG
Recipe Bitterness
50.3 IBUs (Rager)
Alcohol by Volume
6.4 %
BU : GU   0.836        
Recipe Color
10.7 SRM
Measured OG:    1.060   Measured FG:    1.013
ADF:    78%   Measured ABV:    6.3


Amt Name Type # %/IBU
6.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
9 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 78.3 %
1 lbs 8.0 oz Caramel/Crystal Malt - 45L (45.0 SRM) Grain 3 12.4 %
1 lbs Honey Malt (25.0 SRM) Grain 4 8.2 %
0.500 oz Cascade [9.30 %] - First Wort 90.0 min Hop 5 20.0 IBUs
0.375 oz Amarillo Gold [10.70 %] - First Wort 90.0 min Hop 6 17.3 IBUs
2.1 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 7 1.1 %
0.55 tsp Irish Moss (Boil 15.0 mins) Fining 8 -
0.55 tsp Yeast Nutrient (Boil 10.0 mins) Other 9 -
1.000 oz Amarillo Gold [10.70 %] - Boil 5.0 min Hop 10 7.0 IBUs
1.000 oz Cascade [9.30 %] - Boil 5.0 min Hop 11 6.1 IBUs
1.0 pkg San Diego Super Yeast (White Labs #WLP090) [35.49 ml] Yeast 12 -
1.000 oz Cascade [9.30 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
0.500 oz Amarillo Gold [10.70 %] - Dry Hop 3.0 Days Hop 14 0.0 IBUs

Mash Profile

Mash Steps
Name Description Step Temperature Step Time
Mash In Add 15.00 qt of water at 165.9 F 154.0 F 60 min

Batch sparge with 2 steps (1.57gal, 3.88gal) of 168.0 F water Recipe Notes
Do appropriate starter for this recipe a few days before brewing.

Gypsum addition of 6g is based on getting Dever Water (as taken in Beer Smith) closer to "Hoppy Bitter" from
Final: Ca=93,Mg=8.5,Na=21,SO4=198,Cl=23,HCO3=104

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.

Brewing Record

Brew Date:
Strike Temp:  
Mash Temps:
 150. Added boiling water to get to 153. 152 at end
Pre-boil OG   1.047 (1.049 SG)   Pre-boil Vol   8 (7.76 gal)
Actual Mash Efficiency
Pitch Temp    64
Day 1: 
Day ... 
Day ... 

Click here to see previous recipes
Brewing Notes:
04/11/2013 esheppy
Bought ingredients. Decided to go with San Diego Super Yeast instead of US05.
04/14/2013 esheppy
Brewed today. Everything went well except it was really windy on the back patio, and I ended up moving the boil to the garage. OG right on target at 1.060, but only got around 5 gallons due to letting the hops boil commando.
04/15/2013 esheppy
Bubbling away. Temp at 64.
04/17/2013 esheppy
Fermentation has been slow, and is still going. So much for "super fast". Temp is up to 68 now.
04/19/2013 esheppy
Still bubbling away, but seems to be slowing down. Temp got up to 72ish, but is currently at 68. Need to dry hop.
04/19/2013 esheppy
Dry hopped with .5oz Cascade and .625oz Amarillo.
04/23/2013 esheppy
Took a sample. 1.013, which puts this beer at 6.3ABV. I think this is probably close to FG. The sample was a beautiful gold color and tasted wonderfully hoppy. This is going to be great.
04/29/2013 esheppy
Kegged yesterday. FG still was at 1.013. The beer was very clear and the sample was wonderfully hoppy. Need to get this carbonated to drink with the first round of the playoffs.
04/30/2013 esheppy
Tried a sample. Can use more carbonation, but this is awesome. My perfect IPA. This should be ready to drink by game 2.
06/17/2013 esheppy
The keg is dead.
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