Brew_4iT
Well-Known Member
All-Grain - Budget Summer India Pale Ale
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Recipe Type: All Grain
Yeast: Wyeast Irish ale 1084 (prior slurry)
Batch Size (Gallons): 5
Original Gravity: 1.065
Final Gravity: 1.017
IBU: 41.8 (with centennial 60.1)
Boiling Time (Minutes): 90
Color: SRM 13, Copper to red
Primary Fermentation (# of Days & Temp): 7 68-72 deg f
Secondary Fermentation (# of Days & Temp): 7 68-72 deg f (dry hop)
Tasting Notes: (haven't tried yet will post results)
%___lbs.____oz.___Ingredients
69% 8 0 Pale Malt, 2 Row, US
17% 2 0 Vienna Malt
9% 1 0 Caramel/Crystal Malt - 20L
2% 0 4 Candi Sugar
2% 0 4 Biscuit Malt
1% 0 2 Black Patent Malt
Hops Schedule
Magnum 1 oz 60min pellet
Centennial* .5 oz 40min pellet
Centennial* .5 oz 15min pellet
Cascade 1 oz (dry hop) leaf
Spices/other additions
Orange zest .25 oz 5min boil
Coriander .25 oz 5min boil
Mash at 155, 165 before the addition of grains unless the temp of the grains was previously brought up to temperature (steep 40 minutes). Sparge 165 3 step. Boil 90 minutes, start 60 minute hop/spice schedule 30 minutes in. If doing stove top (like I did) and have problems with boil volume, I used two seperate stock pots 21 quart, and the other slightly less. Use just enough water in the pots to completely cover the grains and not spill over the top (about halfway mark on both pots). After sparging reduce boil volume by boiling an hour to an hour and a half, should be able to consolidate after in one pot to make it easier for hop/spice schedule. Use fresh orange peeled just the skin no white rhine, washed well (if concerned about infection boil for 10 min), may want to roast the coriander in a pan to help release flavor.
Yeast isn't common but retaining a prior slurry, help with costs, use a more traditional yeast for an IPA if stringent about beer style guidelines. According to beer calculus 40 IBU's is the minimum for an American IPA, the SRM is also within the guidlines. ABV should be around 6.5% depending on attenuation and other variables. I'm going to condition in mini kegs (reused coors home draft kegs) I'll update when the best outcome will be for conditioning (by my palate).
*Baseline for bittering with 40 IBU's by BJCP style guidelines for an IPA without the addition of Centennial, with centennial will be around 60 IBU's which is more recommended. Also, some more late additions of citrusy flavorful hops may be more desirable like amarillo last 5 min/flameout/ or even add with cascade dryhopped. If you want to substitute magnum for an even higher alpha hops for bittering, and for AIPA standards summit is great and American.
Price: $20 (depending on the place you get your grain, hops, and utilizing a prior yeast cake/slurry.)
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Recipe Type: All Grain
Yeast: Wyeast Irish ale 1084 (prior slurry)
Batch Size (Gallons): 5
Original Gravity: 1.065
Final Gravity: 1.017
IBU: 41.8 (with centennial 60.1)
Boiling Time (Minutes): 90
Color: SRM 13, Copper to red
Primary Fermentation (# of Days & Temp): 7 68-72 deg f
Secondary Fermentation (# of Days & Temp): 7 68-72 deg f (dry hop)
Tasting Notes: (haven't tried yet will post results)
%___lbs.____oz.___Ingredients
69% 8 0 Pale Malt, 2 Row, US
17% 2 0 Vienna Malt
9% 1 0 Caramel/Crystal Malt - 20L
2% 0 4 Candi Sugar
2% 0 4 Biscuit Malt
1% 0 2 Black Patent Malt
Hops Schedule
Magnum 1 oz 60min pellet
Centennial* .5 oz 40min pellet
Centennial* .5 oz 15min pellet
Cascade 1 oz (dry hop) leaf
Spices/other additions
Orange zest .25 oz 5min boil
Coriander .25 oz 5min boil
Mash at 155, 165 before the addition of grains unless the temp of the grains was previously brought up to temperature (steep 40 minutes). Sparge 165 3 step. Boil 90 minutes, start 60 minute hop/spice schedule 30 minutes in. If doing stove top (like I did) and have problems with boil volume, I used two seperate stock pots 21 quart, and the other slightly less. Use just enough water in the pots to completely cover the grains and not spill over the top (about halfway mark on both pots). After sparging reduce boil volume by boiling an hour to an hour and a half, should be able to consolidate after in one pot to make it easier for hop/spice schedule. Use fresh orange peeled just the skin no white rhine, washed well (if concerned about infection boil for 10 min), may want to roast the coriander in a pan to help release flavor.
Yeast isn't common but retaining a prior slurry, help with costs, use a more traditional yeast for an IPA if stringent about beer style guidelines. According to beer calculus 40 IBU's is the minimum for an American IPA, the SRM is also within the guidlines. ABV should be around 6.5% depending on attenuation and other variables. I'm going to condition in mini kegs (reused coors home draft kegs) I'll update when the best outcome will be for conditioning (by my palate).
*Baseline for bittering with 40 IBU's by BJCP style guidelines for an IPA without the addition of Centennial, with centennial will be around 60 IBU's which is more recommended. Also, some more late additions of citrusy flavorful hops may be more desirable like amarillo last 5 min/flameout/ or even add with cascade dryhopped. If you want to substitute magnum for an even higher alpha hops for bittering, and for AIPA standards summit is great and American.
Price: $20 (depending on the place you get your grain, hops, and utilizing a prior yeast cake/slurry.)