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Beer Style: American IPA (14B)
Recipe Type: partial mash
Yield: 5 gallons

American IPA

Description:

Color is a deep copper red and body is rich, mouthfeel is very silky. The hop bitterness is very pleasing and the citrus aroma AND flavor of the Cascade hops is right up front. The alcohol note is not overpowering for 8.7%. Holds a nice off-white, creamy head that laces the glass to the bottom. This description is after 5 weeks in the bottle. It will continue to richen if left at room temp and at week 6 it developed a nice caramel malty sweet edge. It's an easy IPA to brew, just be patient. If you like a good IPA, you'll love this one!

Ingredients:

  • 12 lbs light malt extract syrup
  • 1/2 lb 120 crystal malt
  • 1 oz chocolate malt
  • 1 tsp irish moss
  • 4 oz Chinook whole hops
  • 4 oz Cascade whole hops (2 for steeping, 2 for dry hopping)
  • White Labs California ale yeast (WLP001)
  • 3/4 cup corn sugar (priming)

Additional Instructions

Primary Ferment: I transfered to secondary after bubble rate in air
Secondary Ferment: 2 weeks in secondary then racked to another carboy

Beer Profile

Original Gravity: 1.080
Final Gravity: 1.014
Alcohol by Vol: 8.64%
Recipe Type: partial mash
Yield: 5.00 Gallons
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Procedure:

I steep my grains (in grain socks) in 3 gallons cold water and raise the temp to 155 and hold there for 30 minutes.
Remove from heat, remove the grains and sparge with 2 cups of 150 degree water.
Add 6 lbs of the malt extract at this point and stir to fully dissolve. You can add it all at this step for a darker brew but it may inhibit hop extraction.
Bring the wort to a full boil and add 2 oz Chinook hops and start your 60 minute timer.
After 15 minutes, add the irish moss.
After 30 minutes, add 1 oz Chinook hops
After 40 minutes, add 1 oz Chinook hops
After 60 minutes, remove from heat and stir in remaining malt extract.
When extract is fully dissolved, add 2 oz Cascade hops and steep for 15 minutes.
Strain wort into 2 gallons cold water in you sanitized primary fermentor.
Top off to 5 1/2 gallons (I sparge cold water through my spent hops at this point to extract maximum flavor).
Cool to 75 degrees (wort chiller works wonders here).
Pitch the yeast and add fermentation lock. You can use a yeast starter as described on the White Labs website.

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