Geoff Humphrey's BrewBlog > BrewBlogs > Freebird IPA [{"NAME":"American IPA","VERSION":"1","CATEGORY":"India Pale Ale","CATEGORY_NUMBER":"14","STYLE_LETTER":"B","STYLE_GUIDE":"BJCP 2008","TYPE":"Ale","OG_MIN":"1.056","OG_MAX":"1.075","FG_MIN":"1.01","FG_MAX":"1.018","IBU_MIN":"40","IBU_MAX":"70","ABV_MIN":"5.5","ABV_MAX":"7.5","COLOR_FORMULA":"SRM","COLOR_MIN":"6","COLOR_MAX":"15","INFO":"A decidedly hoppy and bitter, moderately strong American pale ale"}]

American IPA
BJCP 2008 – 14B

Batch #:

2006-23

Brew Date:

December 17, 2006

Tap Date:

August 25, 2008

Cost:

32.21

Statistics

OG:

1.050 12.4° P

FG:

1.010 2.6° P

Real Extract:

4.4° P

Attenuation:

79% Apparent – 64.5% Real

Color:

8.7SRM

IBU:

54.1

BU/GU:

1.08

ABV:

4.7%

ABW:

4.2%

Calories:

166 12 oz

Fermentables

Amount	Fermentable	% of Grist
7.00 pounds	Light Liquid	77.8%
1.00 pounds	American Dextrin (Cara-Pils) Malt	11.1%
1.00 pounds	Crystal Malt 20L	11.1%
9.00 pounds	Total Fermentable Weight	100%

Hops

Amount	Hop	Time	Use	Form	AA
1.75 ounces	Cascade	60 minutes	Boil	Pellets	5.5%
1.00 ounces	Cascade	30 minutes	Boil	Pellets	5.5%
0.25 ounces	Cascade	0 minutes	Dry Hop	Pellets	5.5%
3.00 ounces	Total Hop Weight

Non-Fermentables

Amount	Non-Fermentable	Type	Use	Time
1 tsp.	Gypsum	Water Agent	Boil	60 minutes
1/4 tsp.	Super Irish Moss	Other	Boil	15 minutes

Yeasts

Name	Lab/Manufacturer	Product ID	Form
California Ale	White Labs	WLP001	Liquid

Fermentation and Aging

Primary:

12 days @ 68° F

Secondary:

7 days @ 68° F

Age:

28 days @ 55° F

General Info

Formulated to be similar to Anchor Libery Ale - extract version for Izzy and I to brew.

Procedure

Steep specialty grains in 2 gallons of 168 degree water for 30 minutes
Remove grains
Add 1 tsp. of Gypsum
Add 1 gallon of water and bring to a boil
Remove from heat and add extract, stir until completely dissolved
Bring back to a boil
Using a hop bag, add 1.75 ounces of Cascade hops
After 30 minutes, add 1.0 ounces of Cascades hops to the hop bag
After 45 minutes, add 1/4 tsp. of Super Irish Moss
After 60 minutes, remove from heat
Cool wort by placing the kettle in ice water
Add cool water to the primary fermenter and then add the cooled wort - should be about 75 degrees
Top off to 5.25 gallons
Pitch yeast and seal airlock
In 1-2 weeks transfer wort to secondary and add a hop bag with the remaining Cascades (dry hop).
After 1-2 weeks transfer to bottling bucket and stir in 4.5 ounces of corn sugar
Bottle
Condition cool for 3-6 weeks

Freebird IPA

American IPABJCP 2008 – 14B