Soft and Juicy IPA

July 8, 2017 4:32 pm Published by

An IPA for the summertime!

IPA or Indian Pale Ale is a classically hoppy beer but is categorized within Pale Ale. IPA is a great mid-summer beer because it offers in addition to hop flavor, hints of fruits, florals, citrus notes, and piney flavors.

Recipe Specifics

  • Batch Size (Gal): 5.50
  • Total Grain (Lbs): 12.25
  • Anticipated OG: 1.058
  • Anticipated SRM: 3.7
  • Anticipated IBU: 57.3
  • Brewhouse Efficiency: 72 %
  • Wort Boil Time: 90 Minutes

Grain

  • 81.6% – 10.00 lbs. Rahr 2-Row Brewers Malt
  • 8.2% – 1.00 lbs. Flaked Corn (Maize)
  • 6.1% – 0.75 lbs. Weyermann CaraFoam
  • 2.0% – 0.25 lbs. Weyermann Acidulated Malt
  • 2.0% – 0.25 lbs. King Arthur All-Purpose Flour

Hops

  • 1.38 oz. Magnum (Pellet, 11.50% AA) @ 60 min.
  • 2.00 oz. Simcoe (Pellet, 14.00% AA) @ 0 min.
  • 2.00 oz. Galaxy (Pellet, 12.00% AA) @ 0 min.
  • 3.00 oz. Galaxy (Pellet, 12.00% AA) Dry Hop Primary
  • 3.00 oz. Simcoe (Whole, 14.00% AA) Keg Hop

Extras

  • 0.50 tsp Yeast Nutrient @ 8 min.
  • 0.50 Whirlfloc @ 8 min.

Yeast

  • WYeast 1318 London Ale III
  • Water Profile
  • Profile: Washington, Hoppy
  • Mash Schedule
  • Sacch Rest – 30 min @ 154F

Notes

  • 5/23/15 – 2 L stir-plate starter with a 3-month-old Wyeast pack of 1318.
  • Brewed 5/24/15
  • Note: this recipe was actually double everything listed, half was run off after 30 minutes for souring.
  • Mash was 3 gallons of distilled, plus 4.25 filtered DC tap. 2 tsp of 10% phosphoric acid. 6 g each CaCl and Gypsum. Mash pH = 5.33 after 5 minutes of recirculation. 1 gallon of distilled added as a cold sparge. 120 PPM chloride and 140 PPM sulfate, including mash and sparge water.
  • Collected 6.5 gallons of 1.045 runnings. Boiled 30 minutes without hops. Topped off the boil with 3/4 gallon of filtered tap water.
  • Added flame-out hops. Whirpooled for 5 minutes, settled for 25. Down to 170F naturally. Thanks to warm-weather groundwater only able to chill to 72F. Left at 62F to chill for five hours before pitching.
  • 5/27/15 Added the 3 oz of Galaxy dry hops. Warmed to 66F to encourage fermentation to finish strong.
  • 6/4/15 Kegged with 3 oz of whole Simcoe. Still very cloudy. Right into the fridge. FG 1.013.

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This post was written by Zach Savastano

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