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1335 Partial
Color
Stats
OG1.052
FG1.013
IBU89
ABV5.00 %
SRM12
BJCP Style
07. India Pale Ale, India Pale Ale
Description
Submitted by starrbrew on 18-Mar-2007

Recipe Details
Tasting Notes
Awards
Boil Volume 3.00 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast W L California Ale Yeast (75% app. attenuation)
Primary Fermentation 7-8 days
Secondary Fermentation 14 days
Other Fermentation bottle conditioned
Procedure Heat 2-3 gallons of water. Put the Caramel Malt a muslin bag, and when the water reaches 160 degrees turn off heat and steep for 10 minutes. Discard the grain bag and turn the heat back on. When the water comes to a boil, turn off the heat and stir in the sugars (malt extract, candy sugar) until completely dissolved. Turn heat back on. When the wort comes to a boil, set a timer for 60 minutes and add the bittering hops. When there are 15 minutes remaining on the timer add the flavor hops and the reconstituted Irish Moss. After boiling, top up with cold water to just over 5 gallons and cool to 80 degrees or less before adding yeast. Aerate well and ferment at 70-72 degrees Fahrenheit or at the optimal temperature for the strain of yeast you?ve chosen. For dry-hopping, add the Centennial hops to the secondary fermenter if bottling or to the Cornelius tank if kegging and wait at least one week before bottling or carbonating the beer.
  Style Comparison
  Low   High
OG 1.050 1.052 1.075
FG 1.012 1.013 1.016
IBU 40 89 60+
SRM 8 12 14
ABV 5 5.00 7.8
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
80.0 % 8.00 Light Malt Extract Syrup 40.8 2.0
10.0 % 1.00 Crystal 10L 4.7 10.0
10.0 % 1.00 Belgian Candi Sugar Amber 6.8 75.0
  10.00     52.2  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
40.0 % 2.00 Perle Whole/Plug 8.0 16.0 60 0.047 75.7
40.0 % 2.00 Mount Hood Whole/Plug 5.0 10.0 15 0.014 13.5
20.0 % 1.00 Centennial Whole/Plug 10.5 10.5 DH 0.000 0.0
  5.00               89.0