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Old 05-03-2007, 07:21 PM   #1
piperkeith
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Join Date: Jan 2007
Location: Lanoka Hbr., NJ
Posts: 55
Default Harpoon IPA clone

Recipe Type: Partial Mash
Yeast: W 1098 Brit ale
Batch Size (Gallons): 5
Original Gravity: 1.061-1.063
Final Gravity: 1.014-1.016
IBU: 49
Boiling Time (Minutes): 60
Color: amber
Primary Fermentation (# of Days & Temp): 4-5
Secondary Fermentation (# of Days & Temp): 5-7

Because of the high-hops/grapefruit flavor of this ale, often considered an American Ale style, I'm posting it in the American ale section as well as the IPA section.

Harpoon IPA clone

Yield: 5 gallons; Original gravity: 1.061-1.063; Final gravity: 1.014-1.016; IBU: 49; SRM: 13; 6% ABV

Crush and steep in 1 gallon (3.8L) 150º F (65.5ºC) water for 20 minutes:
8 oz 60L US crystal malt
4 oz. toasted 2-row pale malt
1 oz. roasted barley

Strain the grain water into your brew pot. Sparge the grains with 1/2 gallon water at 150ºF. Add water to the brew pot for 1.5 gallons total volume. Bring the water to a boil, remove the pot from the stove, and add:
4 lbs. Alexander's pale malt syrup
4 libs. M&F Light DME
2 oz. Clusters @ 6.5% AA (13 HBU) (bittering hops)

Add water until total voluime in the brew pot is 2.5 gallons. Boil for 45 minutes, then add:
1/2 oz. Fuggles (flavor hops)
1/2 oz. Cascade (flavor hops)
1 tsp. Irish moss

Boil for 14 minutes, then add:
1/2 oz. Fuggles (aroma hops)
1/2 oz. Cascade (aroma hops)

Boil for 1 minute, remove pot from the stove, and cool the wort. Strain the cooled wort into primary fermenter and add cold water to obtain 5 gallons. When the wort temperature is under 80ºF, pitch your yeast:
1st choice: Wyeast 1098 British ale yeast
(ferment at 68-72ºF)
2nd choice: Wyeast 1084 Irish ale yeast
(ferment at 68-72ºF)

Ferment in the primary 4-5 days or until fermentation slows, then siphon into the 2ndary fermenter, and add 1 oz. Cascade hops (I used whole leaf). Bottle when fermentation is complete with:
1 1/4 cup M&F Extra-light DME

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