Recipe Type: All Grain
Yeast: Wyeast British Ale (1098)
Yeast Starter: None
Additional Yeast or Yeast Starter: None
Batch Size (Gallons): 5
Original Gravity: 1.060
Final Gravity: 1.016
Boiling Time (Minutes): 60
Primary Fermentation (# of Days & Temp): 14 days @ 68-70F
Additional Fermentation: None
Secondary Fermentation (# of Days & Temp): None
Tasting Notes: Not enough room to say what I want to say
6 lbs Muntons Light DME
2 lbs Pale 2-row Breiss
1 lbs Caramel/Crystal 40L
2.5 oz Amarillo 8.5% AA 60 minutes Bittering
2.0 oz Cascade 5.5% AA 5 minutes Aroma
1.5 oz Amarillo 8.5 % AA Dry Hop 7 days
Steep grains in 1 gallon of 155F (68C) water for 30 minutes. Remove gains allow to drain back in to brew kettle. Add water to acheive 4 gallon boil volume. Bring to boil and add 3 lbs DME and 2.5 oz Amarillo hops. Boil for 45 minutes. Add 3 lbs DME. Boil 10 more minutes. Add 2 oz Cascade hops. Boil for 5 more minutes. Turn off heat and begin cooling. When temperature is approximately 70F (21C) pour into fermenter and top off with water to 5 gallons. Mix and take OG reading. Pitch yeast and cover with lid and airlock assembly. Ferment for 14 days, adding 1.5 oz Amarillo hops after 7 days of fermentation. Rack to bottling bucket and bottle. Condition for 2 weeks.
This brew came out really good and is better than some commercial IPAs I have had. This opinion is a bit biased, but I tried to be as objective as possible and compared it side by side with a good commercial IPA (Boulder Brewing Co. Mojo IPA). If anyone brews this, let me know what you think of it.
An all grain option would be to use 10.3 lbs Pale 2-row and 1.75 lbs Crystal, assuming 75% efficiency.