Barley’s Brewing Co.’s Blurry Bike IPA clone
Barley’s Brewing Co.’s Blurry Bike IPA clone
(5 gallons/19 L, all- grain) OG = 1.058 FG = 1.015 IBU = 80+ SRM = 5 ABV = 5.8% Ingredients 11.5 lbs. (5.2 kg) British 2-row pale malt 0.5 lb. (0.23 kg) crystal malt (20 °L) 7 AAU Columbus hops (first wort hop) (0.5 oz./14 g at 14% alpha acids) 21 AAU Columbus hops (45 min.) (1.5 oz./43 g at 14% alpha acids) 28 AAU Columbus hops (20 min.) (2 oz./57 g at 14% alpha acids) 2 oz. (57 g) Columbus hops (0 min.) 2 oz. (57 g) Columbus hops (dry hop) White Labs WLP005 (British Ale) or Wyeast 1187 (Ringwood Ale) yeast 1 cup corn sugar (if priming) Step by Step Mash grains at 150 °F (66 °C) in 3.75 gallons (14.2 L) of water for 45 minutes. During sparge, add the first wort hops to the kettle and then bring up to a boil. Boil wort for 60 minutes, adding remaining hops at times indicated. Cool wort and transfer to fermenter. Ferment at 68 °F (20 °C). Add dry hops after primary fermentation dies down and leave beer on dry hops for five to seven days. Bottle or keg as usual.Barley’s Brewing Co.’s Blurry Bike IPA clone
(5 gallons/19 L, extract with grains) OG = 1.058 FG = 1.015 IBU = 80+ SRM = 6 ABV = 5.8% Ingredients 1.5 lbs. (0.68 kg) British 2-row pale malt 0.5 lb. (0.23 kg) crystal malt (20 °L) 3 lbs. (1.4 kg) light dried malt extract 3.3 lbs. (1.5 kg) light liquid malt extract (15 min.) 7 AAU Columbus hops (first wort hop) (0.5 oz./14 g at 14% alpha acids) 21 AAU Columbus hops (45 min.) (1.5 oz./43 g at 14% alpha acids) 28 AAU Columbus hops (20 min.) (2 oz./57 g at 14% alpha acids) 2 oz. (57 g) Columbus hops (0 min.) 2 oz. (57 g) Columbus hops (dry hop) White Labs WLP005 (British Ale) or Wyeast 1187 (Ringwood Ale) yeast 1 cup corn sugar (if priming) Step by Step Steep crushed grains at 150 °F (66 °C) in 3 qts. (2.8 L) of water for 45 minutes. Add water to make 3 gallons (11 L), add dried malt extract and first wort hops and bring to a boil. Boil wort for 60 minutes, adding remaining hops at times indicated. Stir in liquid malt extract during final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water, aerate and pitch yeast. Ferment at 68 °F (20 °C). Add dry hops after primary fermentation dies down and leave beer on dry hops for five to seven days. Bottle or keg as usual.
