American IPA – All Grain

Statistics

Malts and Grains

Amount Malt/Grain %
9.00 pounds British Maris Otter Pale Malt 66.7%
3.00 pounds German Light Munich Malt 22.2%
1.00 pounds Crystal Malt 40L 7.4%
0.50 pounds British Dextrin (Cara-Pils) Malt 3.7%
13.50 pounds Total Grain Weight 100%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/4 tsp. Irish Moss 15 minutes

Hops

Amount Hop Time AA
2.00 ounces Summit 20 min 18.1%
2.00 ounces Summit 10 min 18.1%
2.00 ounces Summit 5 min 18.1%
1.00 ounces Summit 0 min 18.1%
7.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
California Ale (WLP001) White Labs Liquid 35ml.

Procedure

  • Heat 4.25 gallons of strike water to 165 degrees.
  • Dough-in with 1.5 gallons of strike water for 5 minutes - stir to distribute the water and prevent "dough balls."
  • Add rest of strike water.
  • Single infusion mash at 155 degrees for 60 minutes.
  • Sparge with 4.25 gallons of water at 168 degrees.
  • Collect at least 5.75 gallons of wort for a post-boil volume of 5.25 gallons.
  • Boil 90 minutes, adding hops according to schedule.
  • Pitch yeast from a 1/4 gallon starter.
  • Fermet in primary.
  • Transfer to secondary after 7-14 days.
  • Dry hop in secondary for 14-21 days.

Fermentation and Aging

Primary:
7 days @ 65° F
Secondary:
7 days @ 65° F
Age:
35 days @ 55° F