This is a modification of a recipe I made years ago that my wife particularly loved.
I had committed to brewing the majority of the beer for my wedding, and needed an IPA because hops. Unfortunately I could not find the strain of hops the recipe called for, so I rolled the dice with a couple of my other favourites. I needed something that I could turnaround quickly with the wedding around the corner, so I opted against dry hopping as it would have added 7 days to the ferment, and an unknown number of additional days to let the beer clarify.
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 11 gallons (fermentor volume)
Boil Size: 12 gallons
Boil Gravity: 1.059
Efficiency: 94% (brew house)
STATS:
Original Gravity: 1.065
Final Gravity: 1.015
ABV (standard): 6.55%
IBU (tinseth): 63.53
SRM (morey): 6.64
FERMENTABLES:
16 lb – United Kingdom – Maris Otter Pale (78%)
3.5 lb – American – Munich – Light 10L (17.1%)
1 lb – Torrified Wheat (4.9%)
HOPS:
44 g – Columbus, Type: Pellet, AA: 15, Use: Boil for 60 min, IBU: 36.93
37 g – El Dorado, Type: Pellet, AA: 15.7, Use: Boil for 10 min, IBU: 11.79
37 g – Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 8.26
22 g – El Dorado, Type: Pellet, AA: 15.7, Use: Boil for 5 min, IBU: 3.85
22 g – Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 2.7
50 g – El Dorado, Type: Pellet, AA: 15.7, Use: Boil for 0 min
50 g – Citra, Type: Pellet, AA: 11, Use: Boil for 0 min
MASH GUIDELINES:
1) Temp: 157 F
Starting Mash Thickness: 1.5 qt/lb
YEAST:
Fermentis / Safale – American Ale Yeast US-05
Starter: No
Form: Dry
Attenuation (avg): 81%
Flocculation: Medium
Optimum Temp: 54 – 77 F