Category: 17 – India Pale Ale (IPA)
Brewers: Mike Treadway and Sean Vreeland
Recipe Details
Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
---|---|---|---|---|---|---|
11 gal | 90 min | 59.8 IBUs | 11.0 SRM | 1.045 | 1.012 | 4.3 % |
Actuals | 1.063 | 1.014 | 6.5 % |
Style Details
Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
---|---|---|---|---|---|---|---|
English IPA | 12 C | 1.05 - 1.075 | 1.01 - 1.018 | 40 - 60 | 6 - 14 | 2 - 2.8 | 5 - 7.5 % |
Fermentables
Name | Amount | % |
---|---|---|
Pale Malt, Maris Otter | 12.75 lbs | 77.27 |
Biscuit Malt | 1.125 lbs | 6.82 |
Caramel/Crystal Malt - 40L | 14 oz | 5.3 |
Caramel/Crystal Malt -120L | 14 oz | 5.3 |
White Wheat Malt | 14 oz | 5.3 |
Hops
Name | Amount | Time | Use | Form | Alpha % |
---|---|---|---|---|---|
Hallertau Magnum | 2 oz | 60 min | Boil | Pellet | 14 |
Fuggles | 2.25 oz | 10 min | Boil | Pellet | 4.5 |
Goldings, East Kent | 3 oz | 0 min | Boil | Pellet | 7.2 |
Goldings, East Kent | 1.5 oz | 5 days | Dry Hop | Pellet | 7.2 |
Miscs
Name | Amount | Time | Use | Type |
---|---|---|---|---|
Whirlfloc Tablet | 2.00 Items | 10 min | Boil | Fining |
Yeast Nutrient | 2.00 tsp | 10 min | Boil | Other |
Yeast
Name | Lab | Attenuation | Temperature |
---|---|---|---|
British Ale (WLP005) | White Labs | 71% | 67°F - 74°F |
Mash
Step | Temperature | Time |
---|---|---|
Saccharification | 152°F | 60 min |
Mash Out | 170°F | 10 min |
Notes
Note: the numbers in this recipe do not add up, you’ll need to adjust to hit OG 1.063, FG 1.014, IBU 50, SRM: 12, ABV: 6.3. Ferment at 66ºF for the first 2 days and slowly ramp to 72ºF as fermentation slows. Hold at 72ºF until terminal gravity is reached. Force carb to 2.5 vol CO2. |
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