All-Grain - Sunday IPA

**Jsmith82** · 01-25-2012, 08:32 PM

Recipe Type: All Grain
Yeast: Wyeast #1056 American Ale
Batch Size (Gallons): 5.0
Original Gravity: 1.053
Final Gravity: 1.013
IBU: 78
Boiling Time (Minutes): 60
Color: 6.7 SRM
Primary Fermentation (# of Days & Temp): 60 days @ 68 deg F
Additional Fermentation: dry hopped for 10 days before bottling w/ 2oz Centennial
Tasting Notes: Crispy and dry, Big hop scent, citrus / earthy hop flavor - a great session IPA

Grains / Fermentables:
8.0# Marris Otter
1.0# Crystal Malt 20L
0.5# Cara-Pils

Single infusion mash: 60 min @ 151.0 deg F (Bring 11.90 (12qt) water to 163.0 deg F to achieve mash temp - equals 1.25 water / grain ratio)

Sparge: 3.90gal water @ 168.0 deg F

60 minute full boil (added 1tsp Irish Moss @ 10 min)

Hop Scedule:
[60] - 1.00oz Chinook 46.2 IBU
[15] - 0.50oz Centennial 8.8 IBU
[12] - 0.50oz Centennial 7.4 IBU
[09] - 0.50oz Amarillo 5.0 IBU
[09] - 0.25oz Cascade 1.6 IBU
[06] - 0.50oz Centennial 4.2 IBU
[06] - 0.25oz Cascade 1.1 IBU
[03] - 0.50oz Centennial 2.2 IBU
[03] - 0.25oz Cascade 0.6 IBU
[01] - 0.50oz Amarillo 0.7 IBU
[01] - 0.25oz Cascade 0.2 IBU

Cooled quickly down to 68 deg F, heavily aerated, yeast was pitched without a starter

Left in primary for 2 months, I imagine 4/5 weeks + 10 days for the dry hop would suffice just fine.

10 days before bottling, dry hop with 2oz Centennial. Note: I left my beer in primary the entire time, including the dry hop. If you wish to rack the beer off the yeast cake for the dry hop, go for it.

Priming solution: 3/4 cup dextrose with 2 cups water brought to a boil, pour into your bottling bucket and rack directly on top of it

Final product was a great tasting IPA that delivers the hops but doesn't knock you on your butt, final ABV was roughly 5% flat, maybe a hair over. It has a great crispy almost refreshing taste to it, great hop smack to your pallet that gets a cleanser from the late additions, big BIG nose to it from the Centennial. This is my typical IPA, one addition up front, everything else goes in the last 15 minutes - It turned out great so I thought I'd share this one. I'll post a picture tonight.

If anyone goes for it, please post back. Cheers!

**Jsmith82** · 01-26-2012, 12:53 PM

RipeforYelp22 · 01-27-2012, 04:53 AM

From your description, this sounds like it could be my next favorite beer! If you had to compare it to a popular IPA, what would it be? I don't have much experience homebrewing yet but I'd love to give yours a try. I bottled my first batch last Saturday (the "Nearly Nirvana Pale Ale" from my LHBS). It tasted pretty yummy before bottling, but I won't really know for a couple of weeks.

Anyway, I'm definitely interested in trying this out and I'll let you know when I do. Thanks!

**Jsmith82** · 01-27-2012, 01:44 PM

It holds similarities to New Belgium's Ranger IPA, probably the closest beer I could think of to the flavor. Similar base and specialty malts, bittered with chinook, uses cascade. I think they use Simcoe though, I'm a sucker for centennial but you can blame Two Hearted Ale for that.

You could go extract with this to make it easier if you wanted (being your second batch didn't know if you're AG or extract brewing). Just crush and steep your specialty malts in a gallon of water @ 151 deg F for 30-45 minutes, discard your grains and add the water to the brewpot. Sub the Otter for 5.25# Extra light DME, get your boil going and follow the recipe from there as is - top off in your bucket as needed till you're at 5 gallons.

Post back if you brew!