American IPA Recipe

American IPA

14-B American IPA
Author: Kevin Kozlen
Date: 5/29/2011

Size: 8.04 gal
Efficiency: 67.19%
Attenuation: 75.0%
Calories: 206.86 kcal per 12.0 fl oz

Original Gravity: 1.062 (1.056 – 1.075)

Terminal Gravity: 1.016 (1.010 – 1.018)

Color: 12.53 (6.0 – 15.0)

Alcohol: 6.11% (5.5% – 7.5%)

Bitterness: 66.8 (40.0 – 70.0)

Ingredients:

17 lb Maris Otter Pale Ale Malt
1.5 lb Crystal Malt 20°L
1.25 lb German CaraMunich I
12.5 oz Munich Malt
8.5 oz White Wheat Malt
1 oz Chinook (11.5%) – added during boil, boiled 60 min
.5 oz Chinook (11.5%) – added during boil, boiled 30 min
.7 oz Cascade (6.3%) – added during boil, boiled 30 min
.8 oz Cascade (4.0%) – added during boil, boiled 30 min
1 oz Willamette (4.8%) – added during boil, boiled 15 min
2 oz Cascade (4.0%) – added during boil, boiled 15 min
1.0 tsp Irish Moss – added during boil, boiled 5 min
1.5 oz Willamette (4.8%) – added during boil, boiled 5 min
2.0 oz Cascade (4.0%) – added during boil, boiled 0.0 min
4.0 oz Cascade (4.0%) – added dry to secondary fermenter

Schedule:

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

Notes

Mash Water – 8 gallons (4 gallons distilled water, 4 gallons Bloomington water)
Mashed in kettle
Strike water = 170 degrees
Mash hit = 153 degrees dead on
Mash for 1 hour
Sparge water heated to 175 degrees – 6 gallons (3 gallons distilled water, 3 gallons Bloomington water)
Boil started with 11 total gallons of wort @ 15.2 brix (about 1.060)
Added 1.5 tsp gypsum in @ 30 min.
Got exactly 8 gallons out of the kettle and into fermenter
Starting gravity – 15.5 brix, or 1.062
Chilled wort to 52 F before pitching
Used 2 packets of Safale US-05 dry yeast packets.
On 6/11/2011 – Transferred into Secondary = 2 5gallon buckets with about 4 gallons in each
Gravity at time of transfer to secondary was about 1.013
Transferred onto 2oz of Cascade homegrown leaf hops in each bucket for total of 4oz of dry hopping.
Let sit in bucket on dry hops for at least 2 weeks

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