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Recipe – India Pale Ale

12/10/2013

Well, finally. My last attempt to make a really hoppy IPA was a failure – trying to cool the fermentor in a swamp cooler didn’t work and the high temperature stressed the yeast so that it gave the beer a strange rubbery-oily smell and a distinct odour of nail polish… This is a re-brew of that recipe with some more hops thrown in for good measure. The amount of hops in this recipe including the keg hops is 310 grams for 13 litres (11oz for 3,4Gal) of finished beer which is the most I’ve ever used in a single brew.  I’m hoping to use this as a baseline for future batches to evaluate how different techniques affect aroma and bitterness. Hopefully I can move towards using less hops for the same amount of “oomph”. At least if will be interesting to try to achieve that goal. The malt bill is simple, just basic pale ale malt with a bit of cara-pils and table sugar to really dry out the body. The hopping schedule saves most of the hops in the boil for an aroma addition, this time I’ll try to do a hop stand for 30 minutes where half of the aroma hops are added at the start, half at 15 minutes, then cool as quickly as possible.  The hops used are Amarillo, Simcoe, Centennial and Columbus for aroma/dry hopping and Columbus for bittering. My best attempt thus far used  Amarillo, Simcoe and Columbus in roughly the same amounts, this time I’ll see if Centennial can give a bit more of citrus character that I feel was lacking thus far.

Recipe
—————-
Target Batch Size (Litres/Gallons): 15.00 / 3,96
Total Grain (Kg/Pounds): 3,6 / 7,93
Anticipated OG: 1.059
Anticipated SRM: 5,4
Anticipated IBU: 72,5
Wort Boil Time: 60 Minutes

Fermentables
—————–
86,0%      – 3,1kg / 6,83lbs Pale ale Malt
8,0%        – 0,3kg / 0,66lbs Table Sugar
6,0%        -0,2kg  / 0,44lbs Cara-pils

Hops
——–
30g / 1,05oz. Columbus @ 60 minutes for 58,4 IBU
20g / 0,7oz. Columbus @ 10 minutes for 14,1 IBU

30g / 1,05oz. Columbus @ Hop-stand
20g / 0,7oz. Simcoe @ Hop-stand
30g / 1,05oz. Centennial @ Hop-stand
30g / 1,05oz. Amarillo @ Hop-stand

20g / 0,7oz. Columbus Dry hop for 5 days
30g / 1,05oz. Simcoe Dry hop for 5 days
20g / 0,7oz. Centennial Dry hop for 5 days
30g / 1,05oz. Amarillo Dry hop for 5 days

10g / 0,35oz. Columbus Serving hops in the keg
15g / 0,52oz. Simcoe Serving hops in the keg
10g / 0,35oz. Centennial Serving hops in the keg
15g / 0,52oz. Amarillo Serving hops in the keg

Extras
———-
½ Tablet of Whirlfloc @ 10 Min.
½ Teaspoon of yeast nutrient @ 10 Min.
1 quarter Teaspoon Calcium Chloride in mash
8g / 0,28oz. of Gypsum in the mash

Yeast
———
Safale S-05 Rehydrated

Mash
———————–
20 Litre BIAB @ 63 Celsius for 75 mins (5,28Gal/145F)

Notes
________

1/10 Mashed longer than usual for a more fermentable wort. Everything went as planned but OG was 1.062, a few points higher than intended. Collected about 13 litres / 3,4Gal of wort, cooled to 20 celsius (68F), shook for 2 minutes and left to ferment at 20c ambient. Vigorous activity the next morning.

9/10 Flushed a keg with co2 and ragged the beer over the first dry hops. FG stands at 1.008 so attenuated really well (86% apparent) – hopefully this one will have a thin dry body to showcase the hops. Abv ~ 7,0% so almost in the Double IPA range. I’ll let the beer stand on the dry hops for 5 days and then rag to a clean flushed keg with the serving hops, move to the kegerator to carbonate and drink this fresh.

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