All Grain Yeast:
US-05 Rehydrated Yeast Starter:
No Additional Yeast or Yeast Starter:
No Batch Size (Gallons):
5 Original Gravity:
1.056 Final Gravity:
59.7 Boiling Time (Minutes):
8.2 Primary Fermentation (# of Days & Temp):
3 weeks @ 64 F Tasting Notes:
Big grapefruit nose and citrus flavor from American hops. Easy to drink.
This is my first IPA recipe, which recently won a gold in the IPA category and a third-place Best of Show at the Olde Hickory Pro Am in North Carolina. It also won a bronze in the Colonial Cup in Charleston, S.C.
Definitely the best beer I've brewed thus far. My efficiency was only about 63% on this one, so my OG was 1.056. But I loved it so much I'm going to keep it the same. Adjust your grain bill accordingly.
Recipe: Eruption IPA
Style: American IPA
TYPE: All Grain
10 lbs 8.0 oz Pale Malt (2 Row) US 84.0 %
1 lbs 8.0 oz Munich Malt - 10L 12.0 %
8.0 oz Caramel/Crystal Malt - 60L 4.0 %
0.75 oz Amarillo Gold [9.30 %] - First Wort 27.4 IBUs
0.50 oz Simcoe [14.60 %] 60.0 min 23.7 IBUs
1.00 Items Whirlfloc Tablet 10.0 mins
0.50 oz Simcoe [14.60 %] 10.0 min 8.6 IBUs
1.00 oz Amarillo Gold [9.30 %] 5.0 min 0.0 IBUs
1.00 oz Simcoe [14.60 %] 0 min 0.0 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast
2.00 oz Amarillo Gold [9.30 %] - Dry Hop 7 days
Single infusion mash at 152 F. I batch sparge. The Simcoe were leaf hops for this particular batch because it's all I could find, so adjust amounts as necessary if you use pellets. Rehydrate yeast, pitch in mid-60s and maintain temp for 3 weeks in primary. Rack to bottling bucket or keg, carbonate to 2.5 vol. CO2. (I used 4.2 oz. corn sugar for 5 gallons). Drink. Enjoy!