My Classic IPA
My Classic IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.016
IBU = 70 SRM = 9 ABV = 7.6%
Ingredients
14.5 lbs. (6.6 kg) Maris Otter pale ale malt
4 oz. (113 g) amber malt
4 oz. (113 g) English crystal malt (80 °L)
18.8 AAU First Gold hops (90 min.) (2.5 oz./71 g at 7.5% alpha acids)
1 oz. (28 g) Styrian Goldings hops (0 min.)
1 oz. (28 g) UK Fuggle hops (0 min.)
1 oz. (28 g) Styrian Goldings hops (dry hop)
1 oz. (28 g) UK Fuggle hops (dry hop)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) or Lallemand Nottingham yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Mash grains with hot water (1.2 qts./lb.) at 149–151 °F (65–66 °C) for 1 hour. Run off and sparge to collect about 6 gallons (23 L) of wort. Bring to a boil and add the First Gold bittering hops. Boil 90 minutes and add the first batch of Fuggle and Styrian Goldings hops at flameout, then let sit 30 minutes.
Cool to 65–70 °F (18–21 °C), and pitch with yeast, preferably prepared previously as a 1-qt. (1-L) starter. Ferment five days, rack to secondary and add the Fuggle and Styrian Goldings dry hops in a sanitized weighted muslin bag. After 1–2 weeks rack to keg or bottle and prime or carbonate in the usual way.
My Classic IPA, Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.015
IBU = 70 SRM = 9 ABV = 7.6%
Ingredients
8 lbs. (3.6 kg) Maris Otter liquid malt extract
0.6 lb. (0.27 kg) pale dried malt extract
1 lb. (0.45 kg) 2-row pale malt
0.25 lb. (0.11 kg) amber malt
0.25 lb. (0.11 kg) English crystal malt (80 °L)
18.8 AAU First Gold hops (90 min.) (2.5 oz./71 g at 7.5% alpha acids)
1 oz. (28 g) Styrian Goldings hops (0 min.)
1 oz. (28 g) UK Fuggle hops (0 min.)
1 oz. (28 g) Styrian Goldings hops (dry hop)
1 oz. (28 g) UK Fuggle hops (dry hop)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) or Lallemand Nottingham yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Place grains in a muslin bag, and mash them with 2 qt. (2 L) hot water at 149–151 °F (65–66 °C) for 30–45 minutes. Run liquid into boiler, and rinse grains three times with 2 qts. (2 L) of hot water, dissolve extracts carefully, and bring to 5.5 gallons (21 L). If you use a smaller boil volume adjust the bittering hops proportionately. Bring wort to a boil, add the First Gold hops and boil 60 minutes, add the first batch of Fuggle and Styrian Goldings hops, then let sit 30 minutes.
Cool to 65–70 °F (18–21 °C), and pitch with yeast, preferably prepared previously as a 1-qt. (1-L) starter. Ferment 5 days, rack to secondary and add the Fuggle and Styrian Goldings dry hops in a sanitized weighted muslin bag. After 1–2 weeks rack to keg or bottle and prime or carbonate in the usual way.
