New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 14 - India Pale Ale (IPA) => Topic started by: JohnQ on October 15, 2011, 07:54:35 PM
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Here is the recipe I was lucky with today, the efficiency was really bad, so if you are efficient you could do it with way less grain.
The total volume into the fermenter was 4.5 gallons.
4 lbs 4.0 oz Pale Malt (2 Row)
4 lbs 4.0 oz Pale Malt, Maris Otter
1 lbs 8.0 oz Vienna Malt
1 lbs 8.0 oz Carafoam
1 lbs 8.0 oz Caramel/Crystal Malt - 40L
1 lbs White Wheat Malt
0.50 oz Amarillo Gold [9.30 %] - First Wort
0.50 oz Centennial [10.50 %] - First Wort
0.50 oz Magnum [12.90 %] - First Wort
0.50 oz Chinook [10.50 %] - Boil 60.0 min
0.50 oz Magnum [12.90 %] - Boil 60.0 min
1.00 oz Amarillo Gold [9.30 %] - Boil 10.0 min
1.00 oz Centennial [10.50 %] - Boil 10.0 min
1.00 oz Amarillo Gold [9.30 %] - Boil 5.0 min
1.00 oz Centennial [10.50 %] - Boil 5.0 min
2.00 oz Centennial [10.50 %] - Dry Hop 5.0 Days
1.50 oz Amarillo Gold [9.30 %] - Dry Hop 5.0 Days
1.00 oz Palisade [8.00 %] - Dry Hop 5.0 Days
0.50 Items Whirlfloc Tablet (Boil 15.0 mins)
1.0 pkg Safale American (DCL/Fermentis #US-05)
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This was fantastic; like a less-alcoholic version of Sink the Bismarck. I believe I'll be doing this after my saison, using the spunding valve.
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JQ - I need some details on this:
What volumes of water did you use for mash + sparge, what temps did you use, what times, and did you immediately heat the first runnings or just leave it to sit whilst you sparged?
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NOT 100% Certain, but I think...
5 gallon Mash at 156 for 60 mins
2.25 gallon Sparge at 168 for 30 mins
Think I started heating the mash water right after draining it so it would make for a quicker boil.
Spunded the whole thing at 6 psi until last few points of gravity, then shut her down for some self carb.
All according to my infamously weak long term memory, and beersmith records.
JQ
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Much obliged; will be doing a run as soon as I get my hops from Kyle.
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wiki.