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Beer recipe - American IPA
| ABV 7.0% | Color 25 EBC | Bitterness* 55 IBU |
Description
Typical American IPA. Golden coloured beer, light-moderate body, moderate-high alcohol level and highly hoppy. Hops is the most important ingredient in this style, bringing the high bitterness as well as the citrus and fruity aromas of American hops (“New world hops”). Despite being a strong and bitter beer, it is very refreshing and a nice pair for spicy foods.
Typical American IPA. Golden coloured beer, light-moderate body, moderate-high alcohol level and highly hoppy. Hops is the most important ingredient in this style, bringing the high bitterness as well as the citrus and fruity aromas of American hops (“New world hops”). Despite being a strong and bitter beer, it is very refreshing and a nice pair for spicy foods.
*The bitterness depends on the alpha acid content of hops, boiling conditions and other parameters.
RECIPE FOR 100L
MALT
| Château Pilsen 2RS | 72.0% / 17.3 kg |
| Château Melano Light | 15.0% / 3.6 kg |
| Château Crystal® | 5.0% / 1.2 kg |
| Château Cara Clair® | 8.0% / 1.9 kg |
HOPS
| Chinook (13.0% AA) | 290 g |
| Mosaic (12.0% AA) | 290 g |
| Centennial (10.5% AA) | 290 g |
YEAST
| SafAle US-05 | 80 g |
SUGAR
| Corn Sugar | 1000 g |
Mashing temperature
Step 1: Mashing
Mash-in and follow the profile below:
Mash-in and follow the profile below:
| pH | 5.3 | Mix Ratio | 2.7 L/kg |
Mash-in at 65°C
Rest for 50min at 65°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Rest for 50min at 65°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out
Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 75min.
Hop addition 1: After 15min add 30g of each hop.
Hop Addition 2: After 60min add 30g of each hop.
Hop Addition 3: After 70min add 30g of each hop and corn sugar.
Whirlpool to remove the trub
Boil for 75min.
Hop addition 1: After 15min add 30g of each hop.
Hop Addition 2: After 60min add 30g of each hop.
Hop Addition 3: After 70min add 30g of each hop and corn sugar.
Whirlpool to remove the trub
| Total evap 7.5% | Batch size 100L | OG 15.0oP | Efficiency 80% |
Step 3: Fermentation and Maturation
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 1 day then rise to 22°C. Dry hop in the 7th day with 200g of each hop. Once the fermentation is done (FG reached and off flavours removed – about 7 days), drop the temperature to 8°C and rest for 1 day and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Cool down the wort to 18°C and pitch the yeast.
Ferment at 18°C for 1 day then rise to 22°C. Dry hop in the 7th day with 200g of each hop. Once the fermentation is done (FG reached and off flavours removed – about 7 days), drop the temperature to 8°C and rest for 1 day and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
| Attenuation | 82% | FG | 2.65oP |
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 5.0 g/L of CO2. The beer is ready for packaging and drinking. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 5.0 g/L of CO2. The beer is ready for packaging and drinking. Enjoy!
*For refermentation in the bottle, add brewing sugar and SafAle F-2.
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