- Recipe Type
- All Grain
- Yeast
- Wyeast 1318 (London Ale III)
- Yeast Starter
- 1L
- Batch Size (Gallons)
- 6.5
- Original Gravity
- 1.064
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- ~92.9
- Color
- 5.7
- Primary Fermentation (# of Days & Temp)
- 5 days at ambient ~72
- Secondary Fermentation (# of Days & Temp)
- 5 days at ambient ~72
- Tasting Notes
- Intense citrus, pineapple, mango, fruit medley, slight pine.
I know this thread is inundated with IPA recipes, but I wanted to share my latest IPA.
*Note: I would consider this an east coast IPA: full bodied, intense citrusy and juicy. If you are looking for a big, bitter west coast IPA look elsewhere.* Grist is in percentages, and efficiency is 80% so scale it to your particular system.
80% efficiency
Boil time: 60 minutes
SG: 1.064
FG: 1.010
Mash Temp: 148 (60 minutes)
67% Pale Ale Malt
14% Vienna Malt
7% Flaked Wheat
5% Golden Naked Oats
3.5% (8 oz) Acid Malt (ph adjustment)
3.5% Table Sugar (10 minutes) (sucrose)
1 oz CTZ FWH
1 oz Azacca (30 minute hopstand)
1 oz Galaxy (30 minute hopstand)
1 oz Topaz (30 minute hopstand)
Yeast: Wyeast 1318 London Ale III
Dry Hop:
3 oz Galaxy for 3 days, start when yeast is still in suspension but dropping. I did my first charge when my hydrometer reading was 1.015.
4 oz Galaxy for 4 days.
I have a 30 Liter Speidel fermenter, so I do all of my dry hopping in that. Thanks to BSD Glass and JC-Tetrault I do a pressurized transfer to the corny keg. (see: https://www.homebrewtalk.com/showthread.php?t=410919)
Notes: The grain can be swapped according to your palate/what you have on hand. I would suggest a simple grist of 2 row, flaked wheat, oats, and sugar to begin with, add as your palate guides you.
What are your guys' thoughts on IPA? Any critiques, ideas, etc... would be greatly appreciated. Cheers!
*Note: I would consider this an east coast IPA: full bodied, intense citrusy and juicy. If you are looking for a big, bitter west coast IPA look elsewhere.* Grist is in percentages, and efficiency is 80% so scale it to your particular system.
80% efficiency
Boil time: 60 minutes
SG: 1.064
FG: 1.010
Mash Temp: 148 (60 minutes)
67% Pale Ale Malt
14% Vienna Malt
7% Flaked Wheat
5% Golden Naked Oats
3.5% (8 oz) Acid Malt (ph adjustment)
3.5% Table Sugar (10 minutes) (sucrose)
1 oz CTZ FWH
1 oz Azacca (30 minute hopstand)
1 oz Galaxy (30 minute hopstand)
1 oz Topaz (30 minute hopstand)
Yeast: Wyeast 1318 London Ale III
Dry Hop:
3 oz Galaxy for 3 days, start when yeast is still in suspension but dropping. I did my first charge when my hydrometer reading was 1.015.
4 oz Galaxy for 4 days.
I have a 30 Liter Speidel fermenter, so I do all of my dry hopping in that. Thanks to BSD Glass and JC-Tetrault I do a pressurized transfer to the corny keg. (see: https://www.homebrewtalk.com/showthread.php?t=410919)
Notes: The grain can be swapped according to your palate/what you have on hand. I would suggest a simple grist of 2 row, flaked wheat, oats, and sugar to begin with, add as your palate guides you.
What are your guys' thoughts on IPA? Any critiques, ideas, etc... would be greatly appreciated. Cheers!
