IPA 01 (All Grain)

IPAs, especially in West Coast or American varieties, are known for bitterness, as hops are added during the hot side of the brewing process.

Ingredient List:

• 13.5 lb American 2-Row (Great Western)
• .75 lb Crystal 15
• .75 lb Crystal 60
• 2 oz Magnum Hops
• 2 oz Crystal Hops
• 1 oz Citra Hops
• 2 packs Safale US-05 Yeast (dry)
• 5 oz Priming Sugar (for bottling)
• .5 teaspoon yeast nutrients

Directions:

1. Heat 8 gallons of Campden treated water to 167-170 degrees.
2. Mash grains for 60 minutes at 150-152 degrees. Use 1.25-1.75 quarts of water per pound.
3. Sparge slowly (less than 1 quart per minute) with 170-175 degree water to collect 7.5-8.0 gallons of wort.
4. Turn on heat and bring to a boil. WATCH FOR HOT BREAK aka BOIL OVER.
5. After HOT BREAK, set timer for 60 minutes.
6. Add 60 minute hop addition, 1 oz. Magnum.
7. Add 20 minute hop addition, 1 oz Crystal. Also, place wort chiller in kettle if using a coil chiller. This will sanitize the chiller.
8. With 15 minutes left, add yeast nutrient. Mix 1-2 oz of warm wort to dissolve the yeast nutrient prior to pouring into the boiling wort.
9. Add 10 minute hop addition, 1 oz Crystal. Also add Whirlfloc at 10 minutes left in boil.
10. At 0 minutes, turn off heat. Add 1 oz Magnum and 1 oz Citra, then steep for 30 minutes.
11. Chill wort to 65 degrees.
12. Siphon wort to fermenter, add makeup water to get 5 1/4 gallons. Check Original Gravity (should be 1.060-1.070). Pitch yeast. Place lid / bung and airlock on fermenter. Fill airlock with sanitizer. A blowoff tube is strongly suggested!
13. Ferment at 66-70 degrees for 2 to 3 weeks.
14. Check final gravity. If below 1.020, it’s okay to bottle.

Bottling Instructions:

1. Boil 5 ounces of Priming Sugar in 2 cups of water for 5 minutes (can use corn or table sugar if no priming sugar is available).
2. Cover container and cool to room temperature.
3. Sanitize bottling bucket and add cooled sugar solution to bottling bucket.
4. Rack beer into bottling bucket and gently stir with sanitized spoon to mix. Be careful not to introduce oxygen.
5. Bottle and cap.
6. Store bottles at room temperature for two weeks.
7. Chill and enjoy.

Upgrades:

• Dry hop with 2 oz of Citra Hops and 1 oz of Crystal Hops (add 12-14 days into fermentation, then let sit for 4-5 days before bottling).
• Try liquid yeast (1056 American Ale)

Brewing Variation:

• At 10 minutes, do not add 1 oz Crystal, save that for flame out addition. At 0 minutes, add the 1 oz Crystal, 1 oz Magnum, and 1 oz Ctira, and steep for 15 minutes instead of 30 minutes.

Brewing Notes:

• If it touches your wort / beer, it must be sanitized. If it ain’t wet with sanitizer, it ain’t sanitized!
• When you make up your sanitizer, fill a clean spray bottle with some for later.
• Dip, dunk, or spray everything with sanitizer 2 minutes before using it.
• Don’t breathe into your cooling kettle or cooled wort – the worst beer spoilage bacteria all live in your mouth.
• DO NOT PUT ICE DIRECTLY INTO YOUR WORT WHEN COOLING. ICE MACHINES ARE A PLAYGROUND FOR BACTERIA.
• If using Wyeast, Pop the smack pack of yeast at least 6 hours before brewing.
• Have a few beers and have fun! You’re supposed to enjoy it. The yeast do all the hard work.