Shawn’s Real IPA
An English-styled IPA. If you’re looking to brew a more sessionable, easy drinking IPA, here is a good recipe for you.
Shawn’s Real IPA – all-grain
(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.014
IBU = 70 SRM = 12 ABV = 5.3%
Ingredients
- 9 lbs. (4.1 kg) English pale ale malt
- 1 lb. (0.45 kg) crystal malt (40 °L)
- 0.5 lb. (0.23 kg) crystal malt (60 °L)
- 0.5 lb. (0.23 kg) toasted 2-row malt
- 17.6 AAU Northern Brewer hop pellets (60 min.) (2 oz./56 g at 8.8% alpha acids)
- 5 AAU East Kent Goldings hop plugs (5 min.) (1 oz./28 g at 5% alpha acids)
- 3.2 AAU Willamette pellet hops (0 min.) (1 oz./28 g at 3.2% alpha acids)
- 1 oz. (28 g) Kent Goldings hop pellets (dry hop)
- 2 tsp. gypsum
- 1.5 tsp. Irish moss (15 min.) Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) yeast
- 3⁄4 cup corn sugar (if priming)
Step by Step
Toast the pale malt in an oven on a cookie sheet at 350 °F for 10 minutes. Then heat 4 gallons (15 L) of water to achieve a mash temperature of 152 °F (67 °C). Hold your mash at this temperature for 1 hour. Sparge with enough water to collect 6.5 gallons (24.6 L) in your brewpot. Add gypsum and bring to a boil.
Boil for 60 minutes adding the hops and Irish moss at the times indicated in the ingredient list. Remove your kettle from heat then throw in the Willamette hops and let steep with the lid on for 5–10 minutes. Chill the wort to recommended fermentation temperature and transfer to a 6.5-gallon (24.6-L) primary fermenter. Be careful not to carry too much trub (the solid matter) into the fermenter. Pitch the yeast.
After four days, rack into secondary and dry hop with Kent Goldings. Bottle after 10 days, using corn sugar to prime. Store in a cool, dry place for six weeks. Chill to 55 °F (13 °C) and enjoy.
Shawn’s Real IPA – extract with grains
(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.014
IBU = 70 SRM = 12 ABV = 5.3%
Ingredients
- 3.3 lbs. (1.5 kg) English light liquid malt extract
- 3.3 lbs. (1.5 kg) English amber liquid malt extract
- 1 lb. (0.45 kg) crystal malt, (40 °L)
- 0.5 lb. (0.23 kg) toasted 2-row malt
- 17.6 AAU Northern Brewer hop pellets (60 min.) (2 oz./56 g at 8.8% alpha acids)
- 5 AAU East Kent Goldings hop plugs (5 min.) (1 oz./28 g at 5% alpha acids)
- 3.2 AAU Willamette hop pellets (0 min.) (1 oz./28 g at 3.2% alpha acids)
- 1 oz. (28 g) Kent Goldings hop pellets (dry hop)
- 2 tsp. gypsum
- 1.5 tsp. Irish moss (15 min.) Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) yeast
- 3⁄4 cup corn sugar (if priming)
Step by Step
Toast the pale malt in an oven on a cookie sheet at 350° F for 10 minutes. Then bring 2 gallons (7.6 L) of water to 160 °F (71 °C) and add cracked crystal and toasted pale malt in a grain bag. Steep in water for 30 minutes. Remove grains and sparge them with 1 gallon (4 L) of 165 °F (74 °C) water. Add gypsum and bring to a boil.
Remove brewpot from heat, then add all the liquid malt extract. Be careful not to let it boil over and do your other additions as per the ingredient list. Just before you pull the kettle off the stove, throw in the Willamette hops and let steep with the lid on for 5–10 minutes.
Force cool and transfer to a 6.5-gallon (25-L) carboy. Be careful not to carry too much trub into the fermenter. Top off to 5 gallons (19 L) with cold water. Pitch the yeast. After four days, rack into secondary and dry hop with Kent Goldings. Bottle after 10 days, using corn sugar to prime. Store in a cool, dry place for six weeks. Chill to 55 °F (13 °C) and enjoy.
