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Best IPA
Simply a crisp, clean, bitter IPA
| Brewer: | Kelly | Email: | brewburpp@aol.com | |||||
| Beer: | Best IPA | Style: | India Pale Ale | |||||
| Type: | All grain | Size: | 12 gallons | |||||
| Color: |
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Bitterness: | 59 IBU | |||||
| OG: | 1.061 | FG: | 1.014 | |||||
| Alcohol: | 6.1% v/v (4.8% w/w) | |||||||
| Water: | Everett City water (soft) Add 2 Tbs. gypsum into initial 15 gallons hot liquior |
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| Grain: | 4.36 lb. American 2-row 19.6 lb. British pale (Marris Otter) 1.09 lb. British Munich 1.09 lb. American crystal 60L 1.09 lb. Dextrine malt (Cara-Pils) |
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| Mash: | 72% efficiency | |||||||
| Draw 38 quarts 172° hot liquior into mash tun Mash in all grains, stabilize at 152° for 90 minutes Top up hot liquior to 8 gallons Sparge at 182° to collect 14.5 gallons wort Specific Gravities: Sparge start 1.084 Sparge end 1.020 |
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| Boil: | 90 minutes | SG 1.052 | 14 gallons | |||||
| First hop addition after 30 minutes boil, (this helps reduce volume) Irish moss and yeast nutrient final 15 minutes of boil |
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| Hops: | 2.19 oz. Nugget (12% AA, 60 min.) 2.19 oz. Northern Brewer (8.5% AA, 30 min.) 2.19 oz. Saaz (3.75% AA, 30 min.) 2.18 oz. Kent Goldings (aroma) !!!3 dry oz. Kent Goldings (aroma) |
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| Yeast: | Diamond Knot Brewery yeast (1028), 3 cups slurry into 12 gallons | |||||||
| Log: | Try to ferment primary between 68° and 78° (3 to 7 days) Transfer to secondary, ferment and condition at 65° (7 to 14 days) |
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| Carbonation: | Force carbonate with CO2 at 30 PSI for 2 days, dispense at 10 PSI | |||||||
| Tasting: | You be the judge! | |||||||
Recipe posted 01/23/02.
