Well-Traveled IPA
Well-Traveled IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.015
IBU = 60 SRM = 7 ABV = 7.9%
Ingredients
14.5 lbs. (6.6 kg) English pale ale malt (3–4 °L)
16.5 AAU East Kent Goldings or Fuggle hops (75 min.) (3.3 oz./94 g at 5% alpha acids)
2 oz. (57 g) East Kent Goldings or Fuggle hops (0 min.)
2 tsp. Burton salts
1 tsp. Irish moss
2 cups oak chips
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
3 oz. (85 g) dried malt extract or corn sugar (if priming)
Step by Step
Mash in at 152 °F (67 °C). Let the mash rest for 60 minutes. Then sparge for about 90 minutes while raising the temperature of the mash gradually to 170 °F (77 °C).
Add the Burton salts to the wort and boil for 90 minutes. Add bittering hops 15 minutes into the boil. Add Irish moss with 15 minutes left in the boil and aroma hops at flameout. Take a gravity reading and compensate for evaporation losses if needed.
Cool to about 70 °F (21 °C) before pitching yeast. Pitch either a 1.5 qt. (1.5 L) starter or two packages of fresh liquid yeast. Ferment about two weeks at 60–70 °F (16–21°C). Rack into a secondary fermenter and leave for another two weeks. Rack again. Make an oak chip tea by boiling the chips in just enough water to cover them for 10–15 minutes and then add the “tea” to the brew and let it mature in a warm chamber at roughly 85 °F (30 °C) for six weeks. Let the matured brew cool off to room temperature and rack again. Add a fresh package of yeast and the priming agent if priming. Let the brew condition for another two weeks. Omit the new yeast and priming agent if you carbonate your brew artificially in a keg.
Well-Traveled IPA, Extract
(5-gallons/19 L, extract only)
OG = 1.072 FG = 1.015
IBU = 60 SRM = 9 ABV = 7.9%
Ingredients
10 lbs. (4.5 kg) Maris Otter liquid malt extract
17.5 AAU East Kent Goldings or Fuggle hops (60 min.) (3.5 oz./99 g at 5% alpha acid)
2 oz. (57 g) East Kent Goldings or Fuggle hops (0 min.)
2 tsp. Burton salts
1 tsp. Irish moss
2 cups oak chips
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
3 oz. (85 g) dried malt extract or corn sugar (if priming)
Step by Step
Heat your brewing liquor to a boil. Remove from heat then stir in the liquid malt extract. Stir until all the extract is dissolved. Return the wort to a boil and add the Burton salts and bittering hops boil for 60 minutes. Add Irish moss with 15 minutes left in the boil and hops at flameout. Take a gravity reading and compensate for evaporation losses if needed.
Cool to about 70 °F (21 °C) before pitching yeast. Pitch either a 1.5 quart (1.5 L) starter or two packages of fresh liquid yeast. Ferment for about two weeks at 60–70 °F (16–21°C). Rack into a secondary fermenter and leave for another two weeks. Rack again. Make an oak chip tea by boiling the chips in just enough water to cover them for 10–15 minutes and then add the “tea” to the brew and let it mature in a warm chamber at roughly 85 °F (30 °C) for six weeks. Let the matured brew cool off to room temperature and rack again. Add a fresh package of yeast and the priming agent if priming. Let the brew condition for another two weeks. Omit the new yeast and priming agent if you carbonate your brew artificially in a keg.
