Hoppiness is an IPA
Hoppiness is an IPA
(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.012
IBU = 65 SRM = 8 ABV = 7.2%
Ingredients
11.5 lbs. (5.2 kg) pale ale malt
14.1 oz. (0.4 kg) crystal malt (15 °L)
10.6 oz. (0.3 kg) Munich malt
3.5 oz. (0.1 kg) crystal malt (40 °L)
10.9 AAU Horizon hops (60 min.) (0.84 oz./24 g at 13% alpha acids)
7.6 AAU Centennial hops (10 min.) (0.84 oz./24 g at 9% alpha acids)
10.1 AAU Simcoe® hops (5 min.) (0.84 oz./24 g at 12% alpha acids)
7.6 AAU Amarillo® hops (0 min.) (0.84 oz./24 g at 9% alpha acids)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold the mash at 149 °F (65 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.055.
Once the wort is boiling, add the bittering hops. The total wort boil time is 1 hour after adding the bittering hops. During that time add the Irish moss or other kettle finings with 15 minutes left in the boil and add the last three hop additions at 10 minutes remaining, 5 minutes remaining and at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 11 grams of properly rehydrated dry yeast, two packages of liquid yeast, or one package of liquid yeast in a 2.5-liter starter. Ferment around 67 °F (19 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar and bottle.
Hoppiness is an IPA
(5 gallons/19 L, extract plus grains)
OG = 1.065 FG = 1.012
IBU = 65 SRM = 8 ABV = 7.2%
Ingredients
8 lbs. (3.6 kg) pale ale liquid malt extract
14.1 oz. (0.4 kg) crystal malt (15 °L)
10.6 oz. (0.3 kg) Munich malt
3.5 oz. (0.1 kg) crystal malt (40 °L)
10.9 AAU Horizon hops (60 min.) (0.84 oz./24 g at 13% alpha acids)
7.6 AAU Centennial hops (10 min.) (0.84 oz./24 g at 9% alpha acids)
10.1 AAU Simcoe® hops (5 min.) (0.84 oz./24 g at 12% alpha acids)
7.6 AAU Amarillo® hops (0 min.) (0.84 oz./24 g at 9% alpha acids)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
If you can’t get fresh liquid malt extract, use an appropriate amount of dried malt extract instead.
Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1 gallon (~4 liters) of water at roughly
170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.055 (13.6 °P). Stir thoroughly to help dissolve the extract and bring to a boil.
Once the wort is boiling, add the bittering hops. The total wort boil time is 1 hour after adding the bittering hops. During that time add the Irish moss or other kettle finings with 15 minutes left in the boil and add the last three hop additions at 10 minutes remaining, 5 minutes remaining and at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 11 grams of properly rehydrated dry yeast, two packages of liquid yeast, or one package of liquid yeast in a 2.5-liter starter. Follow the fermentation and packaging instructions for the all-grain version.
