Roja IPA - Home Brew Forums
Register Now For Free!

Home Brew Forums > Recipe Database > Homebrew Ale Recipes > Roja IPA

Thread Tools
Old 09-15-2009, 03:17 AM   #1
Be good to your yeast...
Saccharomyces's Avatar
Jun 2008
Pflugerville, Texas
Posts: 5,447
Liked 117 Times on 71 Posts

Recipe Type: All Grain   
Yeast: Wyeast 1028 London Ale   
Yeast Starter: 2L   
Batch Size (Gallons): 5.25   
Original Gravity: 1.068   
Final Gravity: 1.014   
IBU: 70   
Boiling Time (Minutes): 90   
Color: red   
Primary Fermentation (# of Days & Temp): 14 @65*F   
Secondary Fermentation (# of Days & Temp): 14 @72*F   
Tasting Notes: A well balanced, resiny, piney American IPA.   

Roja IPA

This is my new house IPA recipe. It has received rave reviews from everyone who has tried it so I'm posting it so you can PROST it.

Grain Bill (80% efficiency):

10.5# 2-row
14oz Toasted Maris Otter malt (toast on baking sheet for 20 minutes at 350*F)
8oz Flaked Wheat
4oz Crystal 40L
4oz Crystal 120L

Mash 149*F for 75 minutes at 1.5 qt/lb.

Hop Schedule:

1oz Centennial 90
.5oz Simcoe 30
1oz Simcoe 15
1oz Simcoe 2
1oz Amarillo 2
1oz Amarillo Leaf, Dry Hop 14 days
1oz Simcoe Leaf, Dry Hop 14 days


Soft water high in sulfates is key for this style. I blend my water 2:1 with RO water and add 2 tsp of gypsum to the mash. Sparge water is treated with phosphoric acid. The spreadsheet from is helpful, dilute to get your alkalinity below 80, and then do all the RA adjustment with gypsum and you will have it.

I racked to a secondary and added the dry hops after two weeks. This yeast floccs well so you could dry hop in the primary after 14 days if you wanted to.
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Originally Posted by Soperbrew
big brother only monitors facebook and untappd

Reply With Quote
Thread Tools

Forum Jump