Recipe Type: All Grain
Yeast: WLP001
Yeast Starter: 1200 ml
Batch Size (Gallons): 5
Original Gravity: 1.063
Final Gravity: 1.10
IBU: 56.4
Boiling Time (Minutes): 60
Color: 14.2
Primary Fermentation (# of Days & Temp): 14 @ 68 F
Secondary Fermentation (# of Days & Temp): 9 @ 66 F

Amount Item Type % or IBU
11.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 88.00 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.00 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4.00 %
0.50 lb Special B Malt (180.0 SRM) Grain 4.00 %
0.66 oz Cascade [5.50 %] (Dry Hop 7 days) Hops -
1.30 oz Chinook [13.00 %] (60 min) Hops 54.9 IBU
1.00 oz Cascade [5.50 %] (2 min) Hops 1.5 IBU
1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
2 tsp gypsum added to strike water


Beer Profile

Est Original Gravity: 1.065 SG
Measured Original Gravity: 1.063 SG
Est Final Gravity: 1.014 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.54 % Actual Alcohol by Vol: 6.92 %
Bitterness: 56.4 IBU Calories: 280 cal/pint
Est Color: 14.2 SRM Color: Color

Single Infusion, Medium Body, No Mash Out Step
Time Name Description Step Temp
60 min Mash In Add 15.63 qt of water at 165.9 F 154.0 F

This one is called batch #2 IPA simply because it was the second beer brewed with my all grain rig. I have done a dozen or so recipes since, including several IPA's, pales and bitters. However this one definitely stands out as my favorite. The combination of raisin-y sweetness from Special B and pine+citrus character of the hops is seriously addictive. Beginners luck, I guess. My tap water is extremely soft, so gypsum is a must for pales/bitters. Might be different for you.