Simple Mash:
1) Fill false bottom at 65C
2) Add 8.5L of TBD C water to crushed grain: 65C for 90 mins
5) Lauter and sparge to collect 21L
Ferment and package:
a) Rehydrate yeast
b) Pitch to 21C wort
c) Once visible signs of fermentation are evident, ferment at 12.5C for 1 week or until fermentation shows signs of calm and stopping
d) Rack, dry hop, and lager at 1.5C to 7C for 3-6 weeks
e) Keg and carbonate
In this video, I brewed a beer that is very similar to a West Coast IPA, but is still totally different: An IPL, or India Pale Lager, with Centennial and Idaho 7. Where an IPA is fermented with ale yeast, an IPL is fermented with lager yeast, creating a crisper, cleaner and brighter background for the hops and malt to shine against. You can do this with a classic lager fermentation, but I chose to warm ferment Saflager W-34/70, which is still a lager and still creates a clean beer, but doesn't produce off flavors even at ale temperatures. I also did this under pressure for good measure, and I show you a good technique for dry hopping your beer under pressure. This is a surprisingly easy beer to make, even without the equipment, and makes for an impressive homebrew. It was bursting with flavors of grapefruit, dankness and resin with a clean, crackery, cerealy malt background. To top it all off, its WAY more crisp than an IPA.<br />
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Recipe for 5.5 gallons, your efficiency may vary:<br />
<br />
"Wicked Crispy"<br />
<br />
6.3% ABV 68 IBU<br />
<br />
11 lb Pale 2 Row (77.2%)<br />
1.75 lb Vienna Malt (12.3%)<br />
1 lb CaraVienne (7.0%)<br />
0.5 lb Flaked Wheat (3.5%)<br />
<br />
Mash at 150 F (65 C) for 90 min<br />
<br />
Water (ppm): Ca: 58, Mg: 24, Na: 69, SO4: 201 Cl: 107, HCO3: 36<br />
<br />
60 minute boil<br />
60 min - 0.5 oz (14g) Magnum(11.2% AA)<br />
10 min - 1 oz Centennial (10% AA)<br />
Whirlpool 180 F (82 C) for 20 min with:<br />
-2 oz (56g) Centennial<br />
-2 oz Idaho 7 (12.9% AA)<br />
Dry Hop for 3-5 days after fermentation with:<br />
-2 oz Centennial<br />
-2 oz Idaho 7<br />
<br />
<br />
OG: 1.056<br />
<br />
2 packets Saflager W-34/70<br />
<br />
Ferment at room temperature for 3-7 days<br />
(Optionally add 5 PSI (0.34 bar) of pressure at the beginning, using a spunding valve to ramp pressure up to about 10-15 PSI (0.65-1 bar)over the course of fermentation)<br />
<br />
FG: 1.008<br />
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0:00 Introduction and welcome<br />
01:30 Style description and approach<br />
07:05 Recipe<br />
09:45 Mash<br />
11:33 Boil and whirlpool<br />
14:02 Fermentation plan and yeast pitch<br />
17:58 Fermentation follow up<br />
20:07 Pour and tasting<br />
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Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.<br />
<br />
Music provided by Epidemic Sound
