All Grain Yeast:
US-05 Yeast Starter:
n/a Additional Yeast or Yeast Starter:
n/a Batch Size (Gallons):
12 Original Gravity:
1.065 Final Gravity:
57.8 Boiling Time (Minutes):
8.57 Primary Fermentation (# of Days & Temp):
until done Additional Fermentation:
n/a Secondary Fermentation (# of Days & Temp):
n/a Tasting Notes:
Massive hop flavour and aroma!
One of my favourite beers styles is an American IPA with lots of citrusy/piney/fruity/resiny hop flavour.
I've been playing around for some time with various hop combinations trying to hone in on one combination that I can call my house "Electric IPA" the same way I have my house "Electric APA" (a beer that I've brewed numerous times and always like to have on tap).
This recipe purposely keeps the standard 60 minute bittering hops somewhat restrained for a total of 37 IBUs at the 60 minute mark. The rest of the bitterness comes from late additions. Most of the flavour hops are done at 5 minutes before flame-out to give the beer a massive hop flavour. The beer is then also heavily dry-hopped for additional aroma. This is way I like my American IPAs: Bitter enough to be an IPA but not over the top mouth-puckering, with enormous hop flavour/aroma.
Because of the higher gravity I'm mashing fairly low (150F) to produce a more fermentable wort to ultimately produce a drier beer.
My brewhouse efficiency is 93% (down from the regular 95% since I'm temporarily brewing in the garage while the new permanent indoor brewery's being designed). Scale as required to suite your setup.
The US-05 dry yeast can be replaced by WYeast 1056 or WLP-001.
The Electric IPA
Size: 12.0 gal (post-boil)
Calories: 214.0 kcal per 12.0 fl oz
Original Gravity: 1.065 (1.056 - 1.075)
Terminal Gravity: 1.013 (1.010 - 1.018)
Color: 8.57 (6.0 - 15.0)
Alcohol: 6.8% (5.5% - 7.5%)
Bitterness: 57.8 (40.0 - 70.0)
22 lb Standard 2-Row (95%)
1.15 lb Crystal 55L (5%)
1.5 oz Warrior (15.8%) - added during boil, boiled 60 min (37 IBU)
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
4 oz Centennial (9.2%) - added during boil, boiled 5 min (11.5 IBU)
4 oz Amarillo (7.5%) - added during boil, boiled 5 min (9.4 IBU)
36 g Fermentis US-05 Safale US-05
3 oz Crystal (3.3%) - added dry to secondary fermenter
3 oz Citra (11.1%) - added dry to secondary fermenter
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water.
Boil for 60 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Dry hop for 7-10 days.
If you prefer to use liquid yeast, replace the US-05 dry yeast with WYeast 1056 or White Labs WLP-001.
For the complete brewing process I use, see my Brew Day: Step by Step guide.
If you brew it let us know how it turns out! Enjoy!