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- Oct 22, 2012
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Looking forward to branching out to American IPA's this summer, as I've been brewing British bitters for the past year and have found a recipe that works for me.
The following is my first attempt at an American IPA recipe. It follows DFH Brewery's hopping schedule (small amounts added continuously over 60 minutes) for a 60 minute IPA, but changes the grain bill by using Munich and Crystal 80 instead of Amber Malt.
I am not sure whether the grain bill is correct and which yeast to use: I am aiming for a amber/light copper color, bright hop taste, aromatic aroma, and a dry finish.
For a five gallon batch:
10.5 pounds American 2-Row Pale Ale
1 pound Munich Malt 20 L
8 oz. Crystal 80
.5 oz Amarillo Gold hops
.5 oz Simcoe hops
.5 oz. Warrior hops
1 oz. Amarillo Gold hops (dry hopped for 7 days in secondary)
Yeast: ?
Est. OG: 1.062
Est. ABV: 6.4%
Est. Color: 9.2 SRM
Est. IBU's: 57
Thank you.
The following is my first attempt at an American IPA recipe. It follows DFH Brewery's hopping schedule (small amounts added continuously over 60 minutes) for a 60 minute IPA, but changes the grain bill by using Munich and Crystal 80 instead of Amber Malt.
I am not sure whether the grain bill is correct and which yeast to use: I am aiming for a amber/light copper color, bright hop taste, aromatic aroma, and a dry finish.
For a five gallon batch:
10.5 pounds American 2-Row Pale Ale
1 pound Munich Malt 20 L
8 oz. Crystal 80
.5 oz Amarillo Gold hops
.5 oz Simcoe hops
.5 oz. Warrior hops
1 oz. Amarillo Gold hops (dry hopped for 7 days in secondary)
Yeast: ?
Est. OG: 1.062
Est. ABV: 6.4%
Est. Color: 9.2 SRM
Est. IBU's: 57
Thank you.