Klaus Brau’s Kitchen Sink IPA
Klaus Brau’s Kitchen Sink IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.013
IBU = 67 SRM = 8 ABV = 6.2%
Ingredients
7 lbs. (3.18 kg) 2-row pale malt
3.5 lbs. (1.59 kg) Optic pale ale malt
2.9 lbs. (1.32 kg) Vienna malt 0.6 lb. (0.27 kg) crystal malt (40 °L)
14 AAU Magnum hops (60 min.) (1 oz./28 g at 14% alpha acids)
5 AAU Centennial hops (30 min.) (0.5 oz./14 g at 10% alpha acids)
5 AAU Centennial hops (15 min.) (0.5 oz./14 g at 10% alpha acids)
3.5 AAU Cascade hops (5 min.) (0.5 oz./14 g at 7% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Amarillo® hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Centennial hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Make a yeast starter if using a liquid strain a day or two before brew day. On brew day perform a single infusion mash. Mash in at 152 °F (67 °C) in 4.4 gallons (16.6 L) of water. Hold this temperature for 60 minutes. Sparge with 180 °F (82 °C) water to collect 7 gallons (26.5 L) of wort.
Boil for 60 minutes, adding hops at times indicated. The goal is to get 5.5 gallons (21 L) into your fermenter. Chill the wort to 64 °F (18 °C). Ferment between 64–68 °F (18–20 °C).
Transfer to a secondary vessel after primary fermentation is complete. Dry hop for one week with 0.5 oz. (14 g) Amarillo®, 0.5 oz. (14 g) Simcoe®, and 0.5 oz. (14 g) Centennial hops. After one week dry hop again with 0.5 oz. (14 g) Simcoe® and 0.5 oz. (14 g) Cascade hops. Prime to 2.3 volumes of CO2.
Klaus Brau’s Kitchen Sink IPA, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.060 FG = 1.013
IBU = 67 SRM = 8 ABV = 6.2%
Ingredients
7 lbs. (3.2 kg) golden light dried malt extract
0.5 lb. (0.23 kg) Vienna malt
0.5 lb. (0.23 kg) crystal malt (40 °L)
14 AAU Magnum hops (60 min.) (1 oz./28 g at 14% alpha acids)
5 AAU Centennial hops (30 min.) (0.5 oz./14 g at 10% alpha acids)
5 AAU Centennial hops (15 min.) (0.5 oz./14 g at 10% alpha acids)
3.5 AAU Cascade hops (5 min.) (0.5 oz./14 g at 7% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Amarillo® hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Centennial hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Make a yeast starter if using a liquid strain a day or two before brew day. On brew day, steep the crushed grain in 2 gallons (7.6 L) of water as it warms until a temperature of about 150 °F (65.5 °C) is reached, or approximately 20 minutes. Remove grains from the wort and rinse with 4 quarts (3.8 L) of hot water.
Add the liquid to reach a total of 3 gallons (11.3 L) and bring to a boil. If you can do a full volume boil, 5.5 gallon (21 L), it is recommended. Turn off the heat, add the malt extract, and stir until completely dissolved. Return to heat and add first hop addition. Continue to add hop additions at intervals listed in the ingredients list. Cool the wort to room temperature, then top off with cold, filtered water to reach 5.5 gallons (21 L). Pitch yeast starter. Ferment between 64–68 °F (18–20 °C).
Transfer to a secondary vessel after primary fermentation is complete. Dry hop for one week with 0.5 oz. (14 g) Amarillo®, 0.5 oz. (14 g) Simcoe®, and 0.5 oz. (14 g) Centennial hops. After one week dry hop again with 0.5 oz. (14 g) Simcoe® and 0.5 oz. (14 g) Cascade hops. Prime to 2.3 volumes of CO2.
