American IPA Session American Ipa

[Nico93]

Recipe Type

All Grain

Yeast

US-05

Yeast Starter

No

Batch Size (Gallons)

6

Original Gravity

1.040

Final Gravity

1.010

Boiling Time (Minutes)

60

IBU

37

Color

5 SRM

Primary Fermentation (# of Days & Temp)

64

Secondary Fermentation (# of Days & Temp)

64-37

Tasting Notes

quite bitter, easy to drink with a lot of hops aroma! 3,9%

Style: Specialty IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5,2 SRM
IBU: 37,1 IBUs
OG: 1,040 SG
FG: 1,010 SG
BU:GU: 0,915
EE%: 78,00 % Batch: 6,00 gal Boil: 7,8 gal BT: 60 Mins


Amt Name Type # %/IBU
0,45 lb Rice Hulls (0,0 SRM) Adjunct 1 5,1 %
5,50 lb Pale Malt, Maris Otter (3,0 SRM) Grain 2 61,8 %
1,10 lb Barley, Flaked (1,7 SRM) Grain 3 12,4 %
1,10 lb Wheat Malt, Bel (2,0 SRM) Grain 4 12,4 %
0,45 lb Munich Malt - 20L (20,0 SRM) Grain 5 5,1 %
0,30 lb Aromatic Malt (26,0 SRM) Grain 6 3,4 %


Name Step Temperat Step Time
Mash Step 133,0 F 10 min
Mash In 154,5 F 65 min
Mash Out 168,0 F 15 min




2,90 g Yeast Nutrient (Boil 15,0 mins) Other 7 -


0,50 oz Amarillo [9,20 %] - Boil 10,0 min Hop 8 6,2 IBUs
0,50 oz Centennial [8,50 %] - Boil 10,0 min Hop 9 5,8 IBUs
0,50 oz Simcoe [13,20 %] - Boil 10,0 min Hop 10 8,9 IBUs


0,35 oz Amarillo [9,20 %] - Boil 5,0 min Hop 11 2,4 IBUs
0,35 oz Centennial [8,50 %] - Boil 5,0 min Hop 12 2,2 IBUs
0,35 oz Simcoe [13,20 %] - Boil 5,0 min Hop 13 3,4 IBUs

Now chill the wort down to 158F , toss the hop and wait 25 min, then cooled to 64

0,70 oz Amarillo [9,20 Hop 14 2,4 IBUs
0,70 oz Centennial [8, Hop 15 2,2 IBUs
0,70 oz Simcoe [13,20 Hop 16 3,4 IBUs


1,0 pkg Safale American (DCL/Fermentis #US-05) Yeast 17 -



1,90 oz Amarillo [9,20 %] - Dry Hop 4,0 Days Hop 18 0,0 IBUs
1,90 oz Centennial [8,50 %] - Dry Hop 4,0 Days Hop 19 0,0 IBUs
1,90 oz Simcoe [13,20 %] - Dry Hop 4,0 Days Hop 20 0,0 IBUs

rack after one week, wait the finish of the fermentation, add dry hop ,then after two days chill to 37F, wait two days, rack and bottle. carb as you like (I carbed at 2,4 vol)

due to the high amount of hops, you will have hop haze, if you want to avoid it, after two days of dry hop, when you start chiling add some isinglass (see the picture below for the difference, the big sediment in the right bottle (the one with isinglass) is present because i added the isinglass in the bottle in order to see the difference, obviously if you want to add the isinglass, add it to the fermenter!)

when bottling you may sniff some grassy notes but this is due to the high amount of dry hop, after two weeks in the bottle the grassy notes fadeout and the hops shine!

the quantities are a little bit strange because i use metric units and i converted it!

this beer is very easy to drink and let you drink a lot without being too drunk!
excellent for grilling with friends!

 

[Nico93]

here versione 1.1, with different hops to explore a little bit!

this beer win a local competition and i'm going to brew it in a local brewery as prize!

Recipe: session ipa 2 TYPE: All Grain
Style: Specialty IPA
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 5,2 SRM SRM RANGE: 5,0-40,0 SRM
IBU: 42,8 IBUs Tinseth IBU RANGE: 40,0-100,0 IBUs
OG: 1,042 SG OG RANGE: 1,050-1,085 SG
FG: 1,010 SG FG RANGE: 1,008-1,018 SG
BU:GU: 1,020 Calories: 138,6 kcal/12oz Est ABV: 4,1 %
EE%: 79,00 % Batch: 6,21 gal Boil: 7,93 gal BT: 60 Mins


Total Grain Weight: 8,93 lb Total Hops: 10,58 oz oz.
---MASH/STEEP PROCESS------MASH PH:5,60 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
5,51 lb Pale Malt, Maris Otter (3,0 SRM) Grain 8 61,7 %
0,88 lb Barley, Flaked (1,7 SRM) Grain 9 9,9 %
0,88 lb Oats, Flaked (1,0 SRM) Grain 10 9,9 %
0,88 lb Wheat Malt, Bel (2,0 SRM) Grain 11 9,9 %
0,44 lb Aromatic Malt (26,0 SRM) Grain 12 4,9 %
0,33 lb Munich Malt - 20L (20,0 SRM) Grain 13 3,7 %


Name Description Step Temperat Step Time
Mash In Add 16,91 qt of water at 162,3 F 154,4 F 65 min


---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1,033 SG Est OG: 1,042 SG
Amt Name Type # %/IBU
0,35 oz Citra [13,50 %] - Boil 10,0 min Hop 14 6,1 IBUs
0,35 oz Galaxy [15,40 %] - Boil 10,0 min Hop 15 7,0 IBUs
0,35 oz Mosaic (HBC 369) [11,70 %] - Boil 10,0 m Hop 16 5,3 IBUs
0,46 oz Citra [13,50 %] - Boil 5,0 min Hop 17 4,4 IBUs
0,46 oz Galaxy [15,40 %] - Boil 5,0 min Hop 18 5,0 IBUs
0,46 oz Mosaic (HBC 369) [11,70 %] - Boil 5,0 mi Hop 19 3,8 IBUs


now turn off the flame, chill to 158F, add the hops and wait 30mins, then chill down to pitching temp
Amt Name Type # %/IBU
0,78 oz Citra [13,50 %] - St Hop 20 3,7 IBUs
0,78 oz Galaxy [15,40 %] - S Hop 21 4,2 IBUs
0,78 oz Mosaic (HBC 369) [11 Hop 22 3,2 IBUs

---FERM PROCESS-----------------------------
Primary Start: 13 Jul 2016 - 13,00 Days at 64,4 F
after fermetation was completed, add dryhop and after two days take the temperature down to 32F for another 2two days and bottle at 2,2 vol

quantities are a little bit strange because i brew using metric unic