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Session IPA

Session IPA

American IPA • All Grain • 5.5 gal

mikfir

Everything you want in an IPA except for excessive alcohol

July 27, 2013 am 11:35am

5.0/5.0 1 rating

Ingredients (All Grain, 5.5 gal)

  • 11.5 lbs Pilsner Malt; Weyermann®

    Pilsner Malt; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics:Perfect foundation grist for all lagers. Excellent modification and favorable protein and glucan levels. Excellent lautering properties. Provides finished beer with substantial body and mouthfeel, as well as good foam development and head retention. Very flexible grain with high extract efficiency for reliable lager-making in any brew house, including pub ale systems. Yields optimum results for any process⎯from single-step to multi-step infusion, to decoction. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers, especially Pils/Pilsner/Pilsener, low-alcohol beer, “light“ beer, Belgian beers

  • .75 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .4 lbs Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • .75 oz Magnum - 14.5 AA% whole; boiled 40 min

    Magnum

    Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.

  • 1.4 oz Centennial - 10.0 AA% whole; boiled 27 min

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1.4 oz Cascade - 5.5 AA% whole; boiled 10 min

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Columbus - 15.0 AA% whole; added dry to secondary fermenter

    Columbus

    Used mainly for bittering with some flavor qualities as well. Aroma is pleasant.

  • 1 oz Centennial - 10.0 AA% whole; added dry to secondary fermenter

    Centennial

    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1 oz Cascade - 5.5 AA% whole; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 tsp Irish Moss - (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • .5 tsp Wyeast Nutrient - (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

Mash at148. 90 minute boil.Ferment at 68F.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.056 1.056 - 1.075
Terminal Gravity: 1.012 1.010 - 1.018
Color: 7.0 SRM 6 - 15
Alcohol: 5.8% ABV 5.5% - 7.5%
Bitterness: 65.7 IBU 40 - 70

Discussion

mikfir

Hoppy, hoppy, hoppy

2013-08-26 3:11pm

One of the best IPAs I've ever brewed. AND you can drink three or four without getting wasted.

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