Mayflower Brewing Company: Mayflower IPA clone
Mayflower describes this beer as balancing a, “powerful hop profile with full malt flavor to create a smooth brew with well-rounded bitterness.”
Mayflower Brewing Company: Mayflower IPA clone
(5 gallons/19 L, all- grain)
OG = 1.062 FG = 1.014
IBU = 72 SRM = 6 ABV = 6.5%
Ingredients
11.5 lbs. (4.5 kg) 2-row pale malt
18 oz. (0.51 kg) Munich malt (8 °L)
10 oz. (0.28 kg) Weyermann Carared® malt (20 °L)
7.8 AAU Nugget hop pellets (60 min.) (0.6 oz./17 g at 13% alpha acids)
12.8 AAU Simcoe® hop pellets (30 min.) (1 oz./28 g at 12.8% alpha acids)
5 AAU Amarillo® hop pellets (5 min.) (0.5 oz./14 g at 10% alpha acids)
5 AAU Amarillo® hop pellets (0 min.) (0.5 oz./14 g at 10% alpha acids)
1 oz. (28 g) Glacier hop pellets (dry hop)
1⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP002 (English Ale), Wyeast 1099 (Whitbread Ale), or Safale S-04 yeast
3⁄4 cup (150 g) dextrose (if priming)
Step by Step
This is a single step infusion mash. Mix all of the crushed grains with 5 gallons (19 L) of 171 °F (77 °C) water to stabilize at 150 °F (66 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Add hops, Irish moss and yeast nutrients according to the schedule. Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the dry hops and allow the beer to condition for one week and then bottle or keg.
Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 1.5 lbs. (0.68 kg) and add 6.6 lbs. (3 kg) Coopers light liquid malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 150 °F (66 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid malt extract and boil for 60 minutes. Add the hops, Irish moss and yeast nutrient as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.
