IPA by BW
All Grain Recipe
Submitted By: bwattie (Shared)
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Brewer: Burns Wattie | |
Batch Size: 1.95 gal | Style: American Pale Ale (18B) |
Boil Size: 2.54 gal | Style Guide: BJCP 2015 |
Color: 13.8 SRM | Equipment: Pressure cooker 2.5 gallon brew |
Bitterness: 47.2 IBUs | Boil Time: 60 min |
Est OG: 1.060 (14.7° P) | Mash Profile: BIAB, Full Body |
Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Single Stage |
ABV: 5.8% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
3.08 gal |
Toronto tap |
Water |
1 |
3 lbs 2.44 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
2 |
13.40 oz |
Wheat - Soft Red, Flaked (Briess) (1.6 SRM) |
Grain |
3 |
4.76 oz |
Caramel/Crystal Malt - 30L (30.0 SRM) |
Grain |
4 |
3.53 oz |
CHÂTEAU SPECIAL B® (152.4 SRM) |
Grain |
5 |
0.14 oz |
Chinook [13.0%] - Boil 60 min |
Hops |
6 |
0.15 oz |
Chinook [10.0%] - Boil 45 min |
Hops |
7 |
0.15 oz |
Citra [12.8%] - Boil 30 min |
Hops |
8 |
0.4 pkgs |
American West Coast Ale (Lallemand/Danstar #BRY-97) |
Yeast |
9 |
0.53 oz |
Citra [12.0%] - Dry Hop 10 days |
Hops |
10 |
Notes
This is a public version of a basic IPA I've been working on for some time. Being in ON Canada, I use one of our local malts, Barn Owl - which makes really great stuff. I've substituted basic American 2 row here.
The dry hopping is a bit confusing. Essentially I add 15g of citra (keep in mind its a 7 litre brew) once most of the fermentation has happened - about 5 days in. This Recipe Has Not Been Rated