American IPA
BJCP 2008 – 14B
Batch #:
2007-23
Brew Date:
August 12, 2007
Tap Date:
October 28, 2007
Cost:
22.00
Statistics
OG:
1.070 17.1° P
FG:
1.010 2.6° P
Real Extract:
5.2° P
Attenuation:
84.8% Apparent
69.6% Real
69.6% Real
Color:
10.7SRM
IBU:
57.5
BU/GU:
0.82
ABV:
7.9%
ABW:
6.2%
Calories:
227 12 oz
Fermentables
| Amount | Fermentable | % |
|---|---|---|
| 11.00 pounds | American Pale Malt (2-Row) | 83.8% |
| 1.00 pounds | Crystal Malt 40L | 7.6% |
| 1.00 pounds | American Munich Malt | 7.6% |
| 0.13 pounds | Crystal Malt 120L | 1% |
| 13.13 pounds | Total Fermentable Weight | 100% |
Hops
| Amount | Hop | Time | Use | Form | AA | |
|---|---|---|---|---|---|---|
| 1.00 ounces | Centennial | 60 minutes | Boil | Pellets | 8.8% | |
| 0.50 ounces | Cascade | 60 minutes | Boil | Pellets | 6.8% | |
| 0.50 ounces | Cascade | 30 minutes | Boil | Pellets | 6.8% | |
| 1.00 ounces | Cascade | 15 minutes | Boil | Pellets | 6.8% | |
| 1.00 ounces | Cascade | 0 minutes | Dry Hop | Pellets | 6.8% | |
| 4.00 ounces | Total Hop Weight | |||||
Non-Fermentables
| Amount | Non-Fermentable | Type | Use | Time |
|---|---|---|---|---|
| 1 tsp. | Gypsum | Water Agent | Boil | 60 minutes |
| 1 tsp. | Irish Moss | Spice | Boil | 15 minutes |
Yeasts
| Name | Lab/Manufacturer | Product ID | Form |
|---|---|---|---|
| California Ale | White Labs | WLP001 | Liquid |
Mash Profile Infusion
Ideal Sparge Temp:
168°F
Mash Steps
| # | Name | Time | Temp. | |
|---|---|---|---|---|
| 1 | Dough In | 5 minutes | 154° F | |
| 2 | Infusion | 60 minutes | 153° F | |
| 3 | Sparge | 20 minutes | 165° F | |
| 4 | Sparge | 20 minutes | 168° F |
Fermentation and Aging
Primary:
7 days @ 68° F
Secondary:
14 days @ 68° F
Age:
56 days @ 55° F
General Info
Formulated to be similar to Anchor Libery Ale, but bigger. This recipe, even though the starting gravity was predicted by Beer Tools to be around 1.061, turned out to be a bigger 1.070. If it attenuates like normal, the alcohol content will top 7.5% - near the top end for the style.
Brewed on a scorching 100° mid August. day. Let final hops steep in wort for 15 minutes prior to chilling. Could only chill the wort to 76°. Racked to primary and took gravity reading (August 12, 2007).
Procedure
- Single infusion mash at 154° for 60 minutes
- 75 minute boil
- Add hops according to schedule
- Cool wort to as close to pitching temp as possible
- Pitch yeast
- Ferment at 67-68° - raise temp to 72° if possible
- In 1-2 weeks, transfer beer to secondary and add a hop bag with the remaining Cascades (dry hop)
- Condition cool for 3-6 weeks
