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FriPA the 14th

Brewer: River Bend Brewpub Email: -
Beer: FriPA the 14th Style: India Pale Ale
Type: Partial mash Size: 5.5 gallons
Color:
17 HCU (~11 SRM)
Bitterness: 66 IBU
OG: 1.064 FG: 1.014
Alcohol: 6.5% v/v (5.1% w/w)
Water: Use tap water filtered with a commercial activated-carbon system. If you have good tap water you can probably skip this step, but mine is terrible.
Grain: 4 lb. British pale
1 lb. American Munich
1 lb. American crystal 40L
Mash: 60% efficiency
Heat 1.3 qt/lb mash water (2 gal) to 180°F in pot. Add grain bag containing room temperature grains and heat to 155°F, then remove from heat, cover and let sit 60 min. Remove grain bag to colander above pot and pour 170°F sparge water through grains until total volume is 4 gal.
Boil: 60 minutes SG 1.088 4.0 gallons
6 lb. Light malt extract
Boil 60 minutes, adding hops as noted. Immediately after boil, stir 6 lb (76 fl oz) of LME into pot and let stand 10 min to pasteurize.
Hops: 2.5 oz. Centennial (8.7% AA, 60 min.)
1 oz. Kent Goldings (6% AA, 15 min.)
1 oz. Kent Goldings (6% AA, 5 min.)
1 oz. Fuggles (4.2% AA, 5 min.)
1 oz. Fuggles (aroma)
1 oz. Fuggles (dry hop) (aroma)
Yeast: Nottingham Ale Yeast, 2 packets
Log: Brewed 18 February 2007: actual OG 1.066
Primary: 9 days at ~64°F
Secondary: 20 days at ~64°F; dry-hopped in secondary
Cold conditioned in keg: 11 days at 40°F
Carbonation: 2.4 volumes Keg: 11.2 psi @ 40°F
Tasting: Calculated bitterness is low due to the late extract addition. Actually about 80 IBUs.

Recipe posted 10/31/07.