India Pale Ale (IPA)
IPA is the most open style of beer. Bitterness can range from a balance with the malt (English IPA) to puckering. Flavor and aroma can be as extreme as a home brewer's pockets (can get expensive). Experiment with different hops. For those who prefer a ligher IPA, substitute a quality pilsener malt.
Grain Bill: 13 lbs Thomas Fawcett Maris Otter (floor malted) or other high quality Pale Malt.
Hops: 60 IBU's worth of a hop of the brewer's choice for bittering
2oz (or more) pelletized (Brewer's choice) 10 minutes left in boil (flavor)
2oz (or more) pelletized (Brewer's choice) @ Flame Off (aroma)
Irish Moss or other clarifier : 15 minutes left in boil
White Labs English Ale Yeast or other Favorite UK strain, and a starter culture. Though American strains will also work.
Mash in at 120F and hold for 10-15 minutes (dough-in, use just enough water to wet the grains)
Raise temperature slowly up to 155 F using remaining water and hold until conversion is complete. I usually do this in steps, where there is a rest in between where I take a temperature measurement, and hold for 5-10 minutes before adding more water to get the temperature up to 155. Once at this temperature get the sparge water ready. Time the final temperature increase with the sparge water becoming ready, with mash out being around 170F. Sparge and collect around 6 gallons of wort.
Boil for 15 minutes, then add bittering hops. Boil for 75 minutes and add irish moss or clarifying pellet. Boil another 5 minutes and add the cooling coil to the pot for sanitization, along with the flavor hops. When the boil is done (after 10 more minutes), turn off the flame and add aroma hops. Cool and transfer to carboy. Aerate (we use a stone). Pitch the starter.
Fermentation usually takes about a week, give or take. Transfer to secondary at this time and let sit another week. I prefer bottling, using one and a quarter cups of malt extract.
OG usually ends up in the 16-17 Plato range (1.064-1.068). I don't measure the final gravity, as I find it to be a waste of beer, but ABV will be in the 5% range.
1) Hops are all about brewer's preference. When I have some crazy fresh hops available I use them in this recipe no matter what. As a rule of thumb, I go with 60 IBU's. More can be used, but the malt does not need to be hidden by hops when quality malt is used.
2) Fresh whole hops may be substituted, mainly for flavor and aroma. This will result in a smaller yield though. Here is another wild card. Add as much hops as a person can stand as an experimentt. It is expensive, though. I prefer using a quality malt and finding some sort of balance.
3) Another method to flavor and aroma hopping this beer would be to add all or the late edition hops to the mash, and eliminate the late hops altogether. This will eliminate the lower yield issue, and the hop flavor and aroma will be rounder and more balanced.
4) I am using water in the 70-100 ppm solids range.
5) Try the Thomas Fawcett. It is a great malt!
6) This beer can be dry hopped (adding hops to the secondary and letting sit for a couple weeks) or hops can be added at flame off to the priming sugar (malt extract). Strain the hops out when adding to the bottling bucked with a strainer. (I prefer to sanitize my hops).
7) Amarillo, though difficult to find is one of my new favorite late addition hops. Try it if you can find it!