American IPA (batch #127)

[kal]

I brewed a 10 gallon batch of American IPA today! This is Batch #127.

The recipe's very similar to Sierra Nevada Torpedo Extra IPA that I've made before, with a few subtle substitutions like Warrior instead of Magnum as the 60 minute bittering hop and some Amarillo thrown in at 5 mins as I was a bit short on Magnum.

I thought I'd try something slightly more malty/biscuity so instead of 2-row and just Crystal 55L, I used Weyermann Pale Ale Malt and some Vienna and then dropped the amount of Crystal 55L. If you want something truer to style, replace both with 2-row at 95% and Crystal to 5%.

I also wanted something closer to 6-6.5% ABV instead of 7%+ so grain amounts were reduced accordingly. This is what I call a 'balanced' IPA with an OG:BU (original gravity to bittering units) ratio of 1:1.

Was targeting an OG of 1.060 and got 1.058 because I sparged a little too long (collected 14.25 gallons instea of 13.9). I could have boiled longer to compensate but I didn't bother. Other than that everything was bang on.

Purchasing through our links helps support our site at no extra cost to you. We thank you!


American IPA (batch #121)

Size: 12.0 gal (post-boil)
Efficiency: 95%
Attenuation: 80.0%
Calories: 191.71 kcal per 12.0 fl oz
Original Gravity: 1.058 (1.056 - 1.075)
Terminal Gravity: 1.012 (1.010 - 1.018)
Color: 8.42 (6.0 - 15.0)
Alcohol: 6.09% (5.5% - 7.5%)
Bitterness: 59.0 (40.0 - 70.0)



Ingredients:
18.0 lb Pale Ale Malt 3L (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
3.0 lb Weyermann Vienna Malt (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
0.7 lb Crystal Malt 50-60L (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
2.0 oz Warrior Hops (15.4%) - added during boil, boiled 60 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
1.6 oz Magnum (14.4%) - added during boil, boiled 5 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
1.0 oz Amarillo Hops (8.2%) - added during boil, boiled 5 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
2.4 oz Crystal (3.3%) - added during boil, boiled 5 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
24 g Fermentis Safale US-05 dry yeast (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
1.2 oz Magnum (14.4%) - added dry to secondary fermenter (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
1.6 oz Crystal (3.3%) - added dry to secondary fermenter (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
2.0 oz Citra Hops (11.1%) - added dry to secondary fermenter (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)

Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=16, Na=16, Cl=50, S04=265
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle.
Boil for 60 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7-10 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.

If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:

Wyeast 1056 American Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
White Labs WLP-001 California Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)

You'll need to use 4 packs/vials or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles.


For complete brewing instructions, see our Brew Day: Step by Step guide.

Extra info:

Here's my water adjustments using EZ Water calculator found here: http://www.ezwatercalculator.com/
Goal: Target Mosher's ideal pale ale numbers- Enough sulfate to bring out the hops without overdoing it.

Randy's "ideal pale ale" numbers are:

Ca: 110
Mg: 18
Na: 17
Cl: 50
SO4: 350

(I use these for all APAs, IPAs, IIPAs, American Ambers, American Barley Wines)

[kal]

I brewed a 10 gallon batch of American IPA today! This is Batch #127.

The recipe's very similar to Sierra Nevada Torpedo Extra IPA that I've made before, with a few subtle substitutions like Warrior instead of Magnum as the 60 minute bittering hop and some Amarillo thrown in at 5 mins as I was a bit short on Magnum.

I thought I'd try something slightly more malty/biscuity so instead of 2-row and just Crystal 55L, I used Weyermann Pale Ale Malt and some Vienna and then dropped the amount of Crystal 55L. If you want something truer to style, replace both with 2-row at 95% and Crystal to 5%.

I also wanted something closer to 6-6.5% ABV instead of 7%+ so grain amounts were reduced accordingly. This is what I call a 'balanced' IPA with an OG:BU (original gravity to bittering units) ratio of 1:1.

Was targeting an OG of 1.060 and got 1.058 because I sparged a little too long (collected 14.25 gallons instea of 13.9). I could have boiled longer to compensate but I didn't bother. Other than that everything was bang on.

Purchasing through our links helps support our site at no extra cost to you. We thank you!


American IPA (batch #121)

Size: 12.0 gal (post-boil)
Efficiency: 95%
Attenuation: 80.0%
Calories: 191.71 kcal per 12.0 fl oz
Original Gravity: 1.058 (1.056 - 1.075)
Terminal Gravity: 1.012 (1.010 - 1.018)
Color: 8.42 (6.0 - 15.0)
Alcohol: 6.09% (5.5% - 7.5%)
Bitterness: 59.0 (40.0 - 70.0)



Ingredients:
18.0 lb Pale Ale Malt 3L (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
3.0 lb Weyermann Vienna Malt (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
0.7 lb Crystal Malt 50-60L (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
2.0 oz Warrior Hops (15.4%) - added during boil, boiled 60 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
1 Whirlfloc Tablet (Irish moss) - added during boil, boiled 15 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
1.6 oz Magnum (14.4%) - added during boil, boiled 5 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
1.0 oz Amarillo Hops (8.2%) - added during boil, boiled 5 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
2.4 oz Crystal (3.3%) - added during boil, boiled 5 min (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
24 g Fermentis Safale US-05 dry yeast (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
1.2 oz Magnum (14.4%) - added dry to secondary fermenter (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
1.6 oz Crystal (3.3%) - added dry to secondary fermenter (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
2.0 oz Citra Hops (11.1%) - added dry to secondary fermenter (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)

Notes:
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=16, Na=16, Cl=50, S04=265
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water. Collect 13.9 gallons in the boil kettle.
Boil for 60 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete. Dry hop for 7-10 days.
Rack to brite tank (secondary), crash chill to near freezing (if possible), add 1 tsp of unflavoured gelatine dissolved in a cup of hot distilled water per 5 gallons of beer, and let clear for 2-3 days.
Package as you would normally. I keg and carbonate on the low side (around 2 to 2.2 volumes of C02) to minimize carbonic bite and let the hop/malt flavour come through.

If you prefer to use liquid yeast, either of these is an excellent choice as they are the same clean fermenting Chico strain as US-05:

Wyeast 1056 American Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)
White Labs WLP-001 California Ale (Buy at: Amazon, MoreBeer, HighGravity, AiH, OBK)

You'll need to use 4 packs/vials or make an appropriate starter. For more information see Chapter 6 of How to Brew and Appendix A of Brewing Classic Styles.


For complete brewing instructions, see our Brew Day: Step by Step guide.

Extra info:

Here's my water adjustments using EZ Water calculator found here: http://www.ezwatercalculator.com/
Goal: Target Mosher's ideal pale ale numbers- Enough sulfate to bring out the hops without overdoing it.

Randy's "ideal pale ale" numbers are:

Ca: 110
Mg: 18
Na: 17
Cl: 50
SO4: 350

(I use these for all APAs, IPAs, IIPAs, American Ambers, American Barley Wines)