Joined: 12 Dec 2010 Posts: 5183 Location: Ottawa, Canada
Drinking: Kolsch, ESB, San Francisco Lager, Belgian Wit, California Common, Heady Topper, Russian Imperial Stout, Irish Red Ale
Working on: German Pilsener, Altbier, Mild, Belgian Tripel
Link Posted: Sat Feb 26, 2011 9:47 pm Post subject: American IPA (batch #127)
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 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!
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 gelatin 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:
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:
(I use these for all APAs, IPAs, IIPAs, American Ambers, American Barley Wines)
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot vote in polls in this forum You cannot attach files in this forum You can download files in this forum