Quest for the Perfect IPA #1 Beer Recipe | All Grain American IPA | Brewer's Friend

Quest for the Perfect IPA #1

198 calories 19.8 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Tuesday November 23rd 2021
1.060
1.014
6.1%
103.3
14.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb American - Pilsner8 lb Pilsner 37 1.8 64%
1.25 lb German - Carapils1.25 lb Carapils 35 1.3 10%
0.75 lb Munich - Light 10L0.75 lb Munich - Light 10L 33 10 6%
0.75 lb US - Pale 2-Row0.75 lb Pale 2-Row 37 1.8 6%
0.75 lb American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L 34 60 6%
0.50 lb German - CaraAroma0.5 lb CaraAroma 34 130 4%
0.50 lb Honey Malt0.5 lb Honey Malt 37 25 4%
12.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Simcoe1 oz Simcoe Hops Pellet 12.7 Boil 60 min 45.23 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 30 min 27.37 16.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 30 min 23.54 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 5 min 7.1 16.7%
1 oz Centennial1 oz Centennial Hops Pellet 10 Dry Hop 7 days 16.7%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 7 days 16.7%
6 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tbsp Irish Moss Fining Boil 10 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

1.) Mash with 4.0 gallons of water at 154 degrees for 60 minutes
2.) Sparge with 3.50-3.75 gallons of 160-170 degree water
3.) Bring to a boil and follow the hop schedule (60 min total boil - 60 min addition means right when boil starts, 5 min means 5 minutes left in the boil, etc..)
4.) Chill to around 70-72 degrees and pitch the yeast.
5.) After 7 days in the fermenter, add the Dry Hops.
6.) Ferment for another 7 days at least (total 14 days minimum) and then keg or bottle.

NOTES: It took around 2 weeks in the keg before the beer was no longer 'green'. Tasted pretty malty at first, but this dissipates after some time.

Improvements for next batch:
There was not as much hop flavor as I anticipated. Next time, I may add another ounce of Centennial and 1 oz of a fruitier hop such as Citra for a whirlpool addition. Potentially dry hop at high krausen instead of 7 days.

Also, I may replace the caraaroma with additional honey malt. Might use a lower L for the Caramel/Crystal as well.

Additionally, may need to adjust ratios of base malt. From my experience, pale 2 row has given me maltier beers than pilsner for some reason.

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  • Public: Yup, Shared
  • Last Updated: 2021-11-23 16:51 UTC
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