IPAnda Bear
All Grain Recipe
Submitted By: steimacher (Shared)
Members can download and share recipes
Brewer: Alysson | |
Batch Size: 5.28 gal | Style: American IPA (14B) |
Boil Size: 7.38 gal | Style Guide: BJCP 2008 |
Color: 9.8 SRM | Equipment: Dead Panda Brew |
Bitterness: 45.7 IBUs | Boil Time: 60 min |
Est OG: 1.064 (15.8° P) | Mash Profile: Single Infusion, Medium Body |
Est FG: 1.015 SG (3.9° P) | Fermentation: Ale, Two Stage |
ABV: 6.5% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
2.00 tbsp |
PH 5.2 Stabilizer (Mash 60 min) |
Misc |
1 |
6 lbs 9.82 oz |
Pale Malt - Maris Otter - Muntons (2.6 SRM) |
Grain |
2 |
5 lbs 4.66 oz |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
1 lbs 1.64 oz |
CHÂTEAU CARA GOLD® (60.9 SRM) |
Grain |
4 |
0.35 oz |
Hallertau Magnum [14.0%] - First Wort |
Hops |
5 |
0.53 oz |
Amarillo [9.2%] - Boil 15 min |
Hops |
6 |
0.35 oz |
Simcoe [13.0%] - Boil 15 min |
Hops |
7 |
1.00 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
8 |
0.71 oz |
Nelson Sauvin [12.0%] - Boil 5 min |
Hops |
9 |
0.53 oz |
Amarillo [9.2%] - Boil 5 min |
Hops |
10 |
0.53 oz |
Galaxy [14.0%] - Boil 5 min |
Hops |
11 |
0.35 oz |
Simcoe [13.0%] - Boil 5 min |
Hops |
12 |
1.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
13 |
0.71 oz |
Nelson Sauvin [12.0%] - Dry Hop 5 days |
Hops |
14 |
0.53 oz |
Cascade [5.5%] - Dry Hop 5 days |
Hops |
15 |
0.53 oz |
Galaxy [14.0%] - Dry Hop 5 days |
Hops |
16 |
0.35 oz |
Simcoe [13.0%] - Dry Hop 5 days |
Hops |
17 |
Notes
Tree House Brewing Company in Monson, Massachusetts, is known for its fantastic lineup of India pale ales. Cofounder and Head Brewer Nate Lanier provided this IPA recipe.
ALL-GRAIN
OG:*1.065
FG:*1.014
IBUs:*75 (varies based on process and gear)
ABV:*6.7%
COLOR:*7 SRM (“glowing orange”)
MALT/GRAIN BILL
11.75 lb (5.3 kg) 2-Row malt
6 oz (170 g) Caramel 60 malt
4 oz (113 g) Honey malt
HOPS SCHEDULE
4 ml HopShot hops extract at 60 minutes
1 oz (28 g) Amarillo at 20 minutes
1 oz (28 g) Centennial at 20 minutes
1.5 oz (43 g) Simcoe at 0 minutes
1 oz (28 g) Amarillo at 0 minutes*
1 oz (28 g) Centennial at 0 minutes
1 oz (28 g) Amarillo at dry hop (4–6 days)
1 oz (28 g) Centennial at dry hop (4–6 days)
1 oz (28 g) Simcoe at dry hop (4–6 days)
DIRECTIONS
Add gypsum (calcium sulfate) to taste depending on your local water source. Mash 50 minutes at 150°F (66°C). Vorlauf (collect first runnings) until the wort runs clear. Collect 6.5 gallons (24.6 liters) and boil for 60 minutes. Add yeast nutrient at 10 minutes. Target 1.065 specific gravity. Chill to 70°F (21°C). Pitch healthy American ale yeast. Ferment at 66°F (19°C) and turn off the temperature control as fermentation vigor slows. Once desired gravity is reached, rest for a few days and dry hop for 4–6 days. Rack to a corny keg and force carbonate at 38°F (3°C) for two weeks.
YEAST OPTIONS
Wyeast 1056 American Ale
White Labs WLP001 California Ale
Safale US-05
BREWER’S NOTES
Every brewery is different, depending on process, locality, equipment, etc. This should be a citric delight. Tweak and refine to taste! Have fun!
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.
This Recipe Has Not Been Rated