Joined: 12 Dec 2010 Posts: 4462 Location: Ottawa, Canada
Drinking: Amber Ale, Firestone Walker Double Jack, Electric Pale Ale, Russian Imperial Stout, Kolsch, Weizen, Irish Stout, Cream Ale
Working on: Pub Ale, English IPA, Belgian Wit
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 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.
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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)
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