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.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
T: +32 (0) 87 66 20 95 firstname.lastname@example.org www.castlemalting.com
RECIPE FOR 100L
Step 1: Mashing
Mash-in and follow the profile below:
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
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
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.
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.