- Recipe Type
- Extract
- Yeast
- White Labs British Ale
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.068
- Final Gravity
- 1.019
- Boiling Time (Minutes)
- 60
- IBU
- 54
- Color
- 14
- Primary Fermentation (# of Days & Temp)
- 28 Days at 68
- Tasting Notes
- Based on a classic approach to an IPA, this beer is quite hoppy and refreshing.
Pulling the great flavors from around the globe into one brew, I present: The Multi-National IPA! The use of both European hops and American hops put this in it's own category. The British yeast lends to the malt flavor and estery profile, while the Czech hops contributes to the great hop aroma. The Simcoe brings out a strong bitterness as a 60 min. addition, but also gives a slightly piney/citrus flavor as the 7 min. addition. The Brewers Gold adds a nice sharp bitterness at 45 min. At 15 min. The East Kent Goldings add a nice aromatic, spicy flavor and smell. This finishes as a well rounded, very aromatic brew. Nice and bitter, with plenty of malt sweetness to balance it. The hop flavor is very different, the spicy/citrusy/sharpness is very unique to most IPA's.
6 lbs Amber Dry Extract (12.5 SRM) Dry Extract
1 lbs Amber Dry Extract (12.5 SRM) Dry Extract ( Late addition at 15 min left)
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM)
0.50 oz Simcoe [11.00 %] (60 min)
1.00 oz Brewer's Gold [9.70 %] (45 min)
1.00 oz Goldings, East Kent [5.00 %] (15 min)
0.50 oz Simcoe [11.00 %] (7 min)
1.00 oz Saaz [4.00 %] (Flame out)
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale
Est Original Gravity: 1.062 SG
Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.018 SG
Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 5.82 %
Actual Alcohol by Vol: 6.27 %
Bitterness: 53.7 IBU
Calories: 310 cal/pint
Est Color: 13.8 SRM
We steeped the Caramel at 151° for 35 minutes, then added the extract as we brought the whole thing to a boil. Added the hops as stated above, then chilled with an immersion chiller to 70°. Pitched the yeast and waited for the little monsters to do their job. Due to the carboy being full or cherry wine, the brew sat in the primary 4 weeks with no secondary. Used corn suger to prime, bottled and waited. It was almost too hoppy at first, but after about 3 weeks, it settled down real nice. Great summer brew, a favorite around here.
6 lbs Amber Dry Extract (12.5 SRM) Dry Extract
1 lbs Amber Dry Extract (12.5 SRM) Dry Extract ( Late addition at 15 min left)
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM)
0.50 oz Simcoe [11.00 %] (60 min)
1.00 oz Brewer's Gold [9.70 %] (45 min)
1.00 oz Goldings, East Kent [5.00 %] (15 min)
0.50 oz Simcoe [11.00 %] (7 min)
1.00 oz Saaz [4.00 %] (Flame out)
1 Pkgs British Ale (White Labs #WLP005) Yeast-Ale
Est Original Gravity: 1.062 SG
Measured Original Gravity: 1.068 SG
Est Final Gravity: 1.018 SG
Measured Final Gravity: 1.020 SG
Estimated Alcohol by Vol: 5.82 %
Actual Alcohol by Vol: 6.27 %
Bitterness: 53.7 IBU
Calories: 310 cal/pint
Est Color: 13.8 SRM
We steeped the Caramel at 151° for 35 minutes, then added the extract as we brought the whole thing to a boil. Added the hops as stated above, then chilled with an immersion chiller to 70°. Pitched the yeast and waited for the little monsters to do their job. Due to the carboy being full or cherry wine, the brew sat in the primary 4 weeks with no secondary. Used corn suger to prime, bottled and waited. It was almost too hoppy at first, but after about 3 weeks, it settled down real nice. Great summer brew, a favorite around here.
