Very Small Modern IPA
Very Small Modern IPA
(5 gallons/19 L, all-grain)
OG = 1.037 FG = 1.009 IBU = 27 SRM = 7 ABV = 3.6%
Ingredients
7 lbs. (3.2 kg) Maris Otter pale ale malt
0.75 lb. (0.34 kg) Bairds Carastan malt (35 °L)
4 AAU UK Fuggles hops (90 min.) (1 oz./28 g at 4% alpha acids)
8 AAU UK Target hops (0 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) First Gold hops (dry hop)
Wyeast 1028 (London Ale) or White Labs WLP002 (English Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Mash grains with hot water (1.2 qts./lb.) at 152–154 °F (67–68 °C) for 1 hour. Run off and sparge to collect about 6 gallons (23 L) of wort. Bring to a boil, add the Fuggles bittering hops, boil 90 minutes then add the Target hops and let sit 30 min. 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 First Gold dry hops in a sanitized weighted muslin bag. After 1–2 weeks, rack to keg or bottle and prime or carbonate.
Very Small Modern IPA
(5 gallons/19 L, extract with grains)
OG = 1.037 FG = 1.009 IBU = 27 SRM = 7 ABV = 3.6%
Ingredients
4 lbs. (1.8 kg) Maris Otter liquid malt extract
0.5 lb. (0.23 kg) pale dried malt extract
0.75 lb. (0.34 kg) Bairds Carastan malt (35 °L)
4 AAU UK Fuggles hops (90 min.) (1 oz./28 g at 4% alpha acids)
8 AAU UK Target hops (0 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) First Gold hops (dry hop)
Wyeast 1028 (London Ale) or White Labs WLP002 (English Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Place the grains in a muslin bag and steep for 15–20 minutes in 2 qts. (2 L) hot water at about 150 °F (65 °C). Run off into kettle and rinse grains with 2 qts. (2 L) of hot water and carefully dissolve extract in this liquor. This recipe is for a full 5-gallon (19-L) boil; if you use a smaller volume increase the bittering hops proportionately. Boil with Fuggles hops for 60 minutes, then add the Target hops and let the wort sit for 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 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.
