IPAnda Bear

All Grain Recipe

Submitted By: steimacher (Shared)
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Brewer: Alysson
Batch Size: 5.28 galStyle: American IPA (14B)
Boil Size: 7.38 galStyle Guide: BJCP 2008
Color: 9.8 SRMEquipment: Dead Panda Brew
Bitterness: 45.7 IBUsBoil 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.

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