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Indiana Pale Ale
American IPA • All Grain • 5.5 gal
Dedicate to the state I grew up in. Hopefully similar to Stone IPA but a bit less bitterness and more aroma/flavor additions
March 10, 2009 am 01:11am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 12 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- .75 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.5 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 oz
Magnum - 13.0 AA% whole; boiled 60 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 oz
Centennial - 11.0 AA% whole; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Centennial - 11.0 AA% whole; boiled 0 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 1 oz
Each Cascade and Centennial dry hop - (omitted from calculations)
Each Cascade and Centennial dry hop
- 1 tsp
Irish Moss & Yeast Nutr @10 min - (omitted from calculations)
Irish Moss & Yeast Nutr @10 min
-
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
WYeast 1056 = US-05 Inspired by Edwort's IPA on homebrewtalk.com cut water with 25% distilled, add 30 grams Gypsum to lower the RA and up the sulfate. (2.5 gal distilled -9.5 gal total in HLT) Single Infusion for 90 minutes at 154 degrees. Mash in with 4.5 gallons @168 (preheat tun). Rest for 90 minutes at 154 degrees. Drain and sparge with two additions of 2.5 gallons (More if you don't get 1.6 gal in from first runnings) steep Centennial addition + 1 oz cascade at 180 degrees for 5 min. at end of boil. Dry hop in the keg (room temp) for 10 days. 1 oz cent 1 oz cascade Perhaps 1 oz centennial at 20 and move the 15 addition to 10
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.014 | 1.010 - 1.018 | |
| Color: | 12.4 SRM | 6 - 15 | |
| Alcohol: | 7.3% ABV | 5.5% - 7.5% | |
| Bitterness: | 60.2 IBU | 40 - 70 | |
Discussion
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