Rhoobarb
Well-Known Member
This weekend Im planning to brew an India Pale Ale. Ive done a pale ale typical of a Bass knock off and it turned out well. But this will be my first IPA. Im closely following James T. Reeses Diving Duck Ale recipe out of Marty Nachels Homebrewing For Dummies. According to the book, it took a 1st place award at the AHA nationals one year, so I figured it would be a good place to start. But I have made some changes. My current recipe is below:
Randy Rooster India Pale Ale
Recipe Ó 2005 by Mark Pannell
Extracts:
3.52 lbs. John Bull hopped extract
3.75 lbs. Coopers Bitter hopped extract
1 lb. Plain light DME
Grains:
1/2 lb. British Crystal malt, 2-row (40-L )
1/2 lb. British Pale Ale malt, 2-row (1.6-L)
Bittering hops: 1 oz. Willamette [4.8% AAU] (60 mins.)
Flavoring hops: 1 oz. Cascade [5.4% AAU] (15 mins.)
Finishing hops: 1/2 oz. Kent Goldings [4.0% AAU] (10 mins.)
Dry hop: 1 oz. Kent Goldings [4.0% AAU]
Fining agent: 1 tsp. Irish moss (15 mins.)
Yeast: White Labs WLP023 Burton Ale Yeast
Misc. Flavorings: 4 oz. malto-dextrin powder
Primary: 6 days at 68o- 70o F
Secondary: 8 days at 68o- 70o F
Total boil: 60 minutes
Crack the grains, place in muslin grain bag and hold at 155o F for 30 minutes. Remove the grains and bring to a boil. Add extracts and DME off heat, bring to a boil and follow schedule above. Cool wort and top off to 5 gallons. Pitch yeast when cooled to 70o F and add dry hops. Prime with 1-1/4 cups plain DME.
The original Diving Duck calls for 2 lbs. of light DME and no grains at all. I have always used grains! So, I decided to scale back the DME to 1 lb. and use some grains I happen to have on hand that sounded like they might fit the profile. I also have some Simpsons Dark crystal (90-L) and was tempted to throw it into the mix as well, but decided to hold off.
This is also the first time I have ever used hopped extracts or malto-dextrin powder and Im a little apprehensive about that. I assume the malto-dextrin it is added at the beginning of the boil(?). But these are what the original calls for. Besides, Ive already bought them! Also, the original did not use any Cascades at all. Adding them at 15 mins. was my own idea after looking over other IPA recipes. The original also used Wyeast #1056, I like White Labs.
I would greatly appreciate any thoughts, suggestions, warnings, changes, etc. before I dive in! Thanks!
Randy Rooster India Pale Ale
Recipe Ó 2005 by Mark Pannell
Extracts:
3.52 lbs. John Bull hopped extract
3.75 lbs. Coopers Bitter hopped extract
1 lb. Plain light DME
Grains:
1/2 lb. British Crystal malt, 2-row (40-L )
1/2 lb. British Pale Ale malt, 2-row (1.6-L)
Bittering hops: 1 oz. Willamette [4.8% AAU] (60 mins.)
Flavoring hops: 1 oz. Cascade [5.4% AAU] (15 mins.)
Finishing hops: 1/2 oz. Kent Goldings [4.0% AAU] (10 mins.)
Dry hop: 1 oz. Kent Goldings [4.0% AAU]
Fining agent: 1 tsp. Irish moss (15 mins.)
Yeast: White Labs WLP023 Burton Ale Yeast
Misc. Flavorings: 4 oz. malto-dextrin powder
Primary: 6 days at 68o- 70o F
Secondary: 8 days at 68o- 70o F
Total boil: 60 minutes
Crack the grains, place in muslin grain bag and hold at 155o F for 30 minutes. Remove the grains and bring to a boil. Add extracts and DME off heat, bring to a boil and follow schedule above. Cool wort and top off to 5 gallons. Pitch yeast when cooled to 70o F and add dry hops. Prime with 1-1/4 cups plain DME.
The original Diving Duck calls for 2 lbs. of light DME and no grains at all. I have always used grains! So, I decided to scale back the DME to 1 lb. and use some grains I happen to have on hand that sounded like they might fit the profile. I also have some Simpsons Dark crystal (90-L) and was tempted to throw it into the mix as well, but decided to hold off.
This is also the first time I have ever used hopped extracts or malto-dextrin powder and Im a little apprehensive about that. I assume the malto-dextrin it is added at the beginning of the boil(?). But these are what the original calls for. Besides, Ive already bought them! Also, the original did not use any Cascades at all. Adding them at 15 mins. was my own idea after looking over other IPA recipes. The original also used Wyeast #1056, I like White Labs.
I would greatly appreciate any thoughts, suggestions, warnings, changes, etc. before I dive in! Thanks!