One of my favourite beers styles is an American IPA with lots of citrusy/piney/fruity/resiny hop flavour.
I've been playing around for some time with various hop combinations trying to hone in on one combination that I can call my house "Electric IPA" the same way I have my house "Electric APA
" (a beer that I've brewed numerous times and always like to have on tap).
This recipe purposely keeps the standard 60 minute bittering hops somewhat restrained for a total of 37 IBUs at the 60 minute mark. The rest of the bitterness comes from late additions. Most of the flavour hops are done at 5 minutes before flame-out to give the beer a massive hop flavour. The beer is then also heavily dry-hopped for additional aroma. This is way I like my American IPAs: Bitter enough to be an IPA but not over the top mouth-puckering, with enormous hop flavour/aroma.
Because of the higher gravity I'm mashing fairly low (150F) to produce a more fermentable wort to ultimately produce a drier beer.
My brewhouse efficiency is 93% (down from the regular 95% since I'm temporarily brewing in the garage while the new permanent indoor brewery's being designed). Scale as required to suite your setup.
The US-05 dry yeast can be replaced by WYeast 1056 or WLP-001.
The Electric IPA
Size: 12.0 gal (post-boil)
Calories: 214.0 kcal per 12.0 fl oz
Original Gravity: 1.065 (1.056 - 1.075)
Terminal Gravity: 1.013 (1.010 - 1.018)
Color: 8.57 (6.0 - 15.0)
Alcohol: 6.8% (5.5% - 7.5%)
Bitterness: 57.8 (40.0 - 70.0)
22 lb Standard 2-Row (95%)
1.15 lb Crystal 55L (5%)
1.5 oz Warrior (15.8%) - added during boil, boiled 60 min (37 IBU)
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
4 oz Centennial (9.2%) - added during boil, boiled 5 min (11.5 IBU)
4 oz Amarillo (7.5%) - added during boil, boiled 5 min (9.4 IBU)
36 g Fermentis US-05 Safale US-05
3 oz Crystal (3.3%) - added dry to secondary fermenter
3 oz Citra (11.1%) - added dry to secondary fermenter
Add 500mg potassium metabisulphite to 20 gallons water to remove chlorine/chloramine (as required).
Water treated with brewing salts to: Ca=110, Mg=18, Na=16, Cl=50, S04=279
(Basically Randy Mosher's ideal Pale Ale numbers with slightly less Sulphate).
1.25 qt/lb mash thickness. Single infusion mash at 150F for 90 mins. Mashout to 168F.
60-90 min fly sparge with ~6 pH water.
Boil for 60 minutes. Lid on at flameout with 0 minute hops, start chilling immediately.
Cool wort to 66F and aerate well. Ferment at 66-68F until complete.
Dry hop for 7-10 days.
If you prefer to use liquid yeast, replace the US-05 dry yeast with WYeast 1056 or White Labs WLP-001.
For the complete brewing process I use, see my Brew Day: Step by Step guide
If you brew it let us know how it turns out! Enjoy!