Gordon Strong’s American IPA
Gordon Strong’s American IPA, all-grain
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.011 IBU = 56 SRM = 6 ABV = 6.5%
Ingredients
10 lbs. (4.5 kg) North American 2-row malt
2 lbs. (907 g) Vienna malt
8 oz. (227 g) Caravienne or caramel malt (20 °L)
4 oz. (113 g) Carahell® malt or crystal malt (10 °L)
7.7 AAU Centennial hops (first wort hop) (0.75 oz./21 g at 10.3% alphaacid)
10.3 AAU Centennial hops (15 min.) (1 oz./28 g at 10.3% alpha acid)
10.3 AAU Centennial hops (5 min.) (1 oz./28 g at 10.3% alpha acid)
1 oz. (28 g) Centennial hops (1 min.)
2 oz. (57 g) Centennial hops (hop stand or dry hops)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
This recipe uses reverse osmosis (RO) water. Adjust all brewing water to a pH of 5.5 using phosphoric acid. Add 0.5 tsp. calcium chloride and 0.5 tsp. calcium sulfate to the mash. Mash in base malts (2-row and Vienna) at 147 °F (64 °C) and rest for 60 minutes. Add crystal malts and raise to 168 °F (76 °C) for 15 minutes, recirculating the wort. Fly sparge with 170 °F (77 °C) water, collecting 6.5 gallons (25 L) of wort.
Boil the wort for 90 minutes, adding hops at the times indicated in the recipe. First wort hops are added directly to the boil kettle before lautering and sparging. The whirlpool hops are added after heat has been turned off and the wort has rested 15 minutes. Stir the hops in and rest an additional 15 minutes. Chill the wort to 65 °F (18 °C), pitch the yeast, and ferment until complete. Rack the beer. If desired, add the dry hops for 3 days at room temperature. Rack and package the beer, or rack and clarify the beer if desired with finings before packaging (prime and bottle condition, or keg and force carbonate).
Gordon Strong’s American IPA, extract with grains
(5 gallons/19 L, extract with grains)
OG = 1.061 FG = 1.011 IBU = 56 SRM = 6 ABV = 6.5%
Ingredients
7.8 lbs. (3.5 kg) pale liquid malt extract
8 oz. (227 g) Caravienne or caramel malt (20 °L)
4 oz. (113 g) Carahell® malt or crystal malt (10 °L)
7.7 AAU Centennial hops (first wort hop) (0.75 oz./21 g at 10.3% alpha acid)
10.3 AAU Centennial hops (15 min.) (1 oz./28 g at 10.3% alpha acid)
10.3 AAU Centennial hops (5 min.) (1 oz./28 g at 10.3% alpha acid)
1 oz. (28 g) Centennial hops (1 min.)
2 oz. (57 g) Centennial hops (hop stand or dry hop)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California Ale V) or Mangrove Jack’s M36 (Liberty Bell Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C). Steep the crystal malts for 30 minutes, then remove. Turn off the heat. Add the malt extract and stir thoroughly to dissolve completely. You do not want to feel liquid extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on, add the first wort hops, and bring to a boil.
Boil the wort for 60 minutes, adding remaining hops at the times indicated. Follow the all-grain step by step for remaining post-boil and fermentation directions.
