Peachtree IPA
Peachtree IPA
(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.012 IBU = 66 SRM = 9 ABV = 6.7%
Ingredients
11.75 lbs. (5.3 kg) US 2-row pale malt
1.4 lbs. (0.64 kg) Munich malt (9 °L)
13 oz. (0.36 kg) crystal malt (20 °L)
9 oz. (0.25 kg) crystal malt (40 °L)
16.3 AAU Nugget hops (60 min.) (1.25 oz./35 g at 13% alpha acids)
16.3 AAU Simcoe® hops (5 min.) (1.25 oz./35 g at 13% alpha acids)
1.25 oz. (35 g) Amarillo® hops (0 min.)
1.25 oz. (35 g) Citra® hops (dry hop)
½ tsp. yeast nutrient (15 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)
Step by Step
This is a single infusion mash. Heat 4.5 gallons (17 L) of strike water for a mash ratio of about 1.25 quarts per pound of grain (2.6 L/kg). Target a mash temperature of 154 °F (68 °C) and hold for 60 minutes. Batch sparge with enough water to collect approximately 7 gallons (26.4 L) of wort runoff and bring to a boil. The goal is to get 5.5 gallons (21 L) of wort into the fermenter. Boil the wort for 60 minutes adding the Nugget hops at the beginning, the yeast nutrients with 15 minutes left in the boil, and the Simcoe® hop addition with five minutes remaining in the boil. After turning off the heat, add the Amarillo® hops, then chill the wort to 68 °F (20 °C) and pitch the yeast, preferably as a 1.5-L yeast starter if pitching liquid yeast. Hold at this temperature for the duration of primary fermentation. Fermentation should take 10–14 days. Following fermentation, dry hop with Citra® hops for five days before bottling or transferring to keg. Prime to 2.4 volumes of CO2.
Peachtree IPA
(5 gallons/19 L, extract with grains)
OG = 1.063 FG = 1.012 IBU = 66 SRM = 9 ABV = 6.7%
Ingredients
4.75 lbs. (2.15 kg) extra light dried malt extract
3.3 lbs. (1.5 kg) Munich liquid malt extract
8 oz. (0.23 kg) crystal malt (20 °L)
8 oz. (0.23 kg) crystal malt (40 °L)
16.3 AAU Nugget hops (60 min.) (1.25 oz./35 g at 13% alpha acids)
16.3 AAU Simcoe® hops (5 min.) (1.25 oz./35 g at 13% alpha acids)
1.25 oz. (35 g) Amarillo® hops (0 min.)
1.25 oz. (35 g) Citra® hops (dry hop)
½ tsp. yeast nutrient (15 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water as it warms until a temperature of about 170 °F (77 °C) is reached, or approximately 20 minutes. Remove the grains from the wort and rinse with 4 quarts (3.7 L) of hot water. Add the liquid to reach a total of 3 gallons (11.3 L) in the brew pot and bring the wort to a boil. Turn off the heat, add the liquid malt extract, and stir until completely dissolved. Return to heat and add the Nugget hops. With 15 minutes remaining in the boil, add the dried malt extract and yeast nutrients. Add the Simcoe® hop addition with five minutes remaining in the boil. After turning off the heat, add the Amarillo® hops and then rapidly chill the wort to room temperature. Transfer to a fermenter and top off to 5.5 gallons (21 L). Pitch the yeast when the temperature of the wort is about 68 °F (20 °C). Preferably pitch the yeast as a 1.5-L starter if pitching liquid yeast. Hold the wort at this temperature for the duration of primary fermentation. Fermentation should take 10–14 days. Following fermentation, dry hop for five days before bottling or transferring to keg. Prime to 2.4 volumes of CO2.
