Alan's Stepchild

All Grain Recipe

Submitted By: BleacherBrewing (Shared)
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Brewer: Jason Chalifour
Batch Size: 1.00 galStyle: American IPA (21A)
Boil Size: 1.39 galStyle Guide: BJCP 2015
Color: 8.7 SRMEquipment: 1 Gal BIAB
Bitterness: 51.8 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: BIAB, Light Body
Est FG: 1.015 SG (3.9° P)Fermentation: Ale, Two Stage
ABV: 6.7%Taste Rating: 30.0

Amount Name Type #
1.75 gal Salem/Beverly MA Water 1
1.70 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
2 lbs Halycon (2.8 SRM) Grain 3
8.00 oz Wheat, Flaked (1.6 SRM) Grain 4
4.00 oz Toasted Malt (27.0 SRM) Grain 5
0.12 oz Challenger [7.5%] - First Wort Hops 6
0.25 oz Mosaic [11.5%] - Steep 25 min Hops 7
0.25 oz Challenger [7.5%] - Steep 25 min Hops 8
1.0 pkgs Ringwood Ale (Wyeast Labs #1187) Yeast 9
0.50 oz Mosaic [11.5%] - Dry Hop 16 days Hops 10
0.50 oz Challenger [7.5%] - Dry Hop 16 days Hops 11
0.25 oz Mosaic [11.5%] - Dry Hop 1 days Hops 12
0.12 oz Challenger [7.5%] - Dry Hop 1 days Hops 13

Taste Notes

Flavor was perfect. Juicy hop flavor, soft mouthfeel, esters from Ringwood added complexity. If I scaled this up I might blend in a C-hop like Cascade, but this was awesome!


First 1 gallon batch in over a year. Held mash temp for an hour. Turned up heat when temp fell to 146. Left mash unattended and it went up to 170. Pre-boil SG was still close to where it should have been. Boiled off more water than expected. Also more trub loss. Ended up with half a gallon. Topped off with purified water. Didn't oxygenate. Pitched yeast and open fermented in 1 gallon pitcher. Will rack after 3-4 days to a closed vessel once active fermentation is over. Added first dry hops at first sign of active fermentation. Racked at 3 days, 7 brix refractometer reading. Ended up with 3 bombers of beer. Used Munton's carb tabs to prime.

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