Hopped up IPA

India Pale Ale

All Grain

Brewer/Contributor: Don Pfeiffer

Batch Size: 5.50 gal

Boil Size: 7.00 gal

Hopped up IPA
Type: All Grain	Date: 8/19/2004
Batch Size: 5.50 gal	Brewer: Don Pfeiffer
Boil Size: 7.00 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Shakey Dog Brewery
Taste Rating(out of 50): 35.0	Brewhouse Efficiency: 70.00
Taste Notes:
Ingredients
Amount Item Type % or IBU 9.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 64.29 % 2.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 14.29 % 2.00 lb White Wheat Malt (2.4 SRM) Grain 14.29 % 1.00 lb Victory Malt (25.0 SRM) Grain 7.14 % 0.50 oz Chinook [13.00 %] (60 min) Hops 19.8 IBU 1.00 oz Cascade [5.50 %] (45 min) Hops 15.4 IBU 1.00 oz Cascade [5.50 %] (30 min) Hops 12.9 IBU 1.00 oz Cascade [5.50 %] (15 min) Hops 8.3 IBU 1.00 oz Cascade [5.50 %] (5 min) Hops 3.3 IBU 1.00 oz Cascade [5.50 %] (Dry Hop 7 days) Hops - 1 Pkgs California Ale (White Labs #WLP001) Yeast-Ale
Beer Profile
Est Original Gravity: 1.065 SG	Measured Original Gravity: 1.065 SG
Est Final Gravity: 1.014 SG	Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 6.56 %	Actual Alcohol by Vol: 7.18 %
Bitterness: 59.6 IBU	Calories: 290 cal/pint
Est Color: 10.0 SRM	Color: Color
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out	Total Grain Weight: 14.00 lb
Sparge Water: 4.56 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	TunTemperature: 72.0 F
Adjust Temp for Equipment: TRUE	Mash PH: 5.4 PH
Single Infusion, Medium Body, No Mash Out Step Time Name Description Step Temp 60 min Mash In Add 17.50 qt of water at 165.9 F 154.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Corn Sugar	Volumes of CO2: 2.4
Pressure/Weight: 4.2 oz	Carbonation Used: -
Keg/Bottling Temperature: 60.0 F	Age for: 28.0 days
Storage Temperature: 52.0 F http://beersmith.com/Recipes2/recipe_242.htm

Brewing India Pale Ale Recipes IPA Beer Styles

Brew Boss - Electric Homebrewing Systems www.brew-boss.com

India Pale Ale (or IPA) is a popular staple of homebrewers, microbrewers and hopheads who enjoy brewing some of the hoppiest beers on the planet. This week we look at India Pale Ale beer recipes, how to brew an IPA recipe and its history.

History

According to Wikipedia, India Pale Ale traces its origins to the 17th century in England with the earliest pale ales. In fact, new malting techniques developed at the start of the 17th century using coke-fired as opposed to wood-fired kilns enabled production of the first pale malts, and subsequently paler beers. One of the popular pale styles was a beer called October beer, which was highly hopped and designed to be stored for an extended period. Note that this October beer bears no relation to German Oktoberfest beer.

George Hodgson, owner of Bow Brewery brewed a version of October beer that was popular among the traders of the East India Trading Company in the late 1700’s. East India traders subsequently started trading many of Hodgson’s beers including his October beer. The highly hopped, high gravity, highly attenuated pale ale actually benefitted from the long trip to India and became popular with consumers there.

Other brewers, including several large Burton breweries like Bass, Alsop and Salt lost their European export market in Russia due to new high tarrifs on beer. They quickly emulated the October beer of Bow Brewery and also started exporting to India. The style, which now was now commonly called “India Pale Ale” became popular in England as well around 1840.

The IPA Beer Style

IPA is a hoppy, fairly strong pale ale traditionally brewed with English malt, hops and yeast. The American version has a slightly more pronounced malt flavor and uses American ingredients. The BJCP style guide for 2008 places original gravity at between 1.050 and 1.075, and highly attenuating yeasts are used to drive a final gravity between 1.010 and 1.018 for 5-7.5% alcohol by volume.

Multiple hop additions dominate the flavor profile in IPAs. English IPA’s typically have 40-60 IBUs, though the slightly stronger imperial IPA versions can have hop rates as high as 120 IBUs.

Color is similar to many pale ales – golden to deep copper color – varying between 8-14 SRM for the finished beer. Moderate carbonation is often used, though some English IPAs are lightly carbonated.

Brewing an IPA

Hops dominate the flavor of an IPA, so careful selection of the hop additions is critical to success. Traditional English IPAs use popular English hops such as Fuggles, Goldings, Northdown, Target, though sometimes noble hops are also used in finishing. Higher alpha English hops are also popular for bittering. American IPAs use the rough American equivalents such as Cascade, Centennial, Williamette, though again higher alpha hops are often used in bittering.

Multiple hop additions are almost always used for IPAs including bittering hops at the beginning of the boil, often several additions of finishing hops in the last 5-15 minutes of the boil, and dry hops to provide a hoppy aroma. In general, higher alpha hops are used for the base boil addition while aromatic lower alpha hops are used in finishing and dry hopping, though some traditional IPAs use lower alpha English hops throughout.

Traditional English 2-row pale malt makes up the bulk of the grain bill (or two row American malt for the American IPA), usually around 85-90% of the total. Crystal and caramel malts are traditionally used to add color and body to achieve the desired overall color both in extract and all-grain recipes.

Chocolate and black malts are not often used in commercial examples though they occasionally make their way into home-brewed recipes. Personally I prefer moderately colored caramel/crystal malt. Occasionally you will see wheat, flaked barley or carapils malt added to enhance body, though these are rarely used and only in small quantities.

As many IPAs were first brewed in the English city of Burton, they share much with their English Pale Ale cousins, including the unusual Burton water profile which accentuates the hoppy profile. The Burton water profile has extremely high concentrations of calcium carbonate and bicarbonate. Depending on your local water source, a small addition of Gypsum (CaSO4) can sometimes help to simulate the hop-enhancing high carbonate Burton waters.

IPAs are most often made with traditional English ale yeasts, though care must be taken to choose a highly attenuating yeast and avoid some of the lower attenuating, fruity British ale yeasts. Many brewers bypass the problem entirely by choosing a highly attenuating American or California ale yeast for a cleaner finish.

All grain IPAs should be mashed at a lower temperature than pale ales to achieve the high attenuation desired. A mash temperature around 150F for 90 minutes will aid in breaking down more complex sugars for a clean finish that accentuates the hops.

IPAs are fermented and stored at the traditional ale temperatures, usually around the mid 60’s F. Long storage periods are sometimes required to achieve the proper hop-malt balance.

http://beersmith.com/blog/2009/09/13/brewing-india-pale-ale-recipes-ipa-beer-styles/

by BRAD SMITH

5 Tips on Brewing IPAs from Mitch Steele

Brew Boss Electric Home Brew Equipment www.brew-boss.com

Judging by the trends the American Homebrewers Association has seen, the India pale ale still reigns supreme as a favorite style of both homebrewers and craft beer enthusiasts.

IPAs occupied the top five places in Zymurgy‘s Best Beers in America survey, with Russian River’s Pliny the Elder claiming the number one spot for the fifth consecutive year, and half of the top fifty were some form of the style.

Mitch’s Tips for a Great IPA

In celebration of IPA Day (#IPAday) we asked Stone Brewing Co. Brewmaster Mitch Steele to offer some tips on homebrewing great India pale ales.

Steele has been brewing at commercial facilities, large and small, for the last 25 years, and he has always had an obsession with hoppy IPAs (visit his blog, The Hop Tripper). This obsession culminated in Steele’s recent book IPA: Brewing Techniques, Recipes and the Evaluation of India Pale Ale.

In addition to forty-eight IPA recipes ranging from historical beers to popular commercial clones, Steele’s book covers everything you need to understand the celebrated style inside and out.

Here are five tips from Mitch Steele, which might help your IPA competition entries rise to the top…or at the very least you’ll end up with tasty IPA to share!

1. Keep the crystal malts to a minimum (5% or less). Use Munich malt or some other lightly-roasted malt if you want more color.
2. British pale ale malt (Golden Promise or Maris Otter) is excellent for using in all versions of IPA.
3. Don’t forget about older “classic” hop varieties. Everyone wants to use Amarillo, Mosaic and Citra right now, and understandably so. These are exciting new varieties that provide unique flavors, but some of the best IPAs I’ve had recently were dry-hopped with Cascade or Sterling.
4. Similarly, don’t be afraid to use hops that aren’t considered “IPA hops.” There are some great, highly aromatic hops available from Germany and England, for example, that add wonderful nuances to an IPA.
5. Brew your beer to be reasonably dry. This means using lower mash temperatures (148-152°F) to make highly fermentable wort. This is especially important in double IPAs because higher alcohol adds a perception of body and sweetness to a beer, and you don’t need to add to that by having a lot of unfermentable dextrins. Drier beers allow the hops to shine.

Bombay Bomber IPA

The following is a recipe from IPA: Brewing Techniques, Recipes and the Evolution of IPA. This recipe is formatted so it can be used for a batch of any size. Grain percentages, original gravity and hop additions along with target IBUs should be enough information for homebrewers to deduce a recipe fit for their target batch volume and system.

When Steelhead Brewing Company opened on January 22, 1991, Bombay Bomber IPA was on draft as the seasonal offering. The IPA was such a hit that Steelhead never took it off tap, making Bombay Bomber one of the first IPAs to be continually served as a flagship offering at a U.S. brewpub.

Teri Fahrendorf, former Steelhead brewer, developed Bombay Bomber and describes it as a “party in your mouth.” More specifically, the brewpub menu stated: “Deep gold. Citrus-floral hop aroma with lots of malt flavors, leading to an intense hop finish.”

Ingredients
Western (American) two-row malt (71%)
American Munich malt 10°L (22%)
American Vienna malt 4°L (7%)
Chinook hops (90 minutes)
Crystal hops (20 minutes)
Chinook hops (0 minutes)
Crystal hops (0 minutes)
Chinook (dry)

Specifications
Original Gravity: 14.2 °P (1.057 SG)
Final Gravity: 3.2 °P (1.013 SG)
ADF: 77.5%
IBU: 57
ABV: 6%

Directions

The recipe traditionally uses Eugene, Oregon mountain run off (soft) water with added gypsum.

Employ a single-step conversion mash at 153°F (67°C) for 1 hour.

Follow the 90 minute boil schedule as noted in the ingredients. Fast chill and transfer to a fermenter in 10 minutes (this is what saves the aroma!).

Ferment at 67°F (19°C) for 18 days with the yeast of your choosing. On the third day, dry hop with Chinook at bunging. Beginning on day four, make sure to keep top pressure on the beer to naturally carbonate. Pull the yeast on day 10. Chill to 32°F (0°C) for the final three days (days 19-21), and filter for a bright, crisp taste.

https://www.homebrewersassociation.org/how-to-brew/5-tips-on-brewing-ipas-from-mitch-steele/

5 Facts About the IPA

We’ve put together a handful of fun IPA facts to help you dazzle your friends while you’re hopefully enjoying a cold one (or three) at the bar.

Australian Origins
Originally thought to have been first sighted in London, the first known mention of IPA was in an advertisement in an Australian newspaper in 1829. The Sydney Gazette and New South Wales Advertiser ran an ad that mentions “East India pale ale.” The ad didn’t mention what brewery the beer was coming from.

Hops are a Preservative
That London rumor comes because of the beer export business that was going on in England in the early 1800s. Hops were reportedly added to the beer so that it was able to make the journey to India and still be worth drinking when it arrived. Modern research by historians such as Martyn Cornell, however, has shown that beers in this style were being brewed in England before they were ever specifically sent to India. Regardless, higher hop rates did help exported beer hold up longer thanks to the natural preservative effect of hops.

Take a Bow
We’re not quite sure who the first person was to brew an IPA, but one of the first known breweries to export beer to India was Bow Brewery. The English brewery was located just two miles from the East India docks, making it easily accessible for traders.

What’s a Double IPA?
Double IPAs, or Imperial IPAs, refer to an IPA that is typically higher in hop and alcohol content than a standard IPA. Vinnie Cilurzo, the current owner of Russian River Brewery, is credited with coining the term.

Female Brew
Like people, hop plants have both male and female forms. The cones from the female plant are what are used in the brewing process, while the male hop cones are used to breed the plant. When you see a field of hops growing, all those plants are typically female.

Brotherly Love
If you’ve ever taken a close look at a hop cone, you’ve likely noticed its resemblance to another plant: cannabis. Hops and cannabis belong to the same taxonomic family. While they’re technically related, just like your obnoxious little brother, the similarities between the two are only skin deep.

What’s the Best IPA in the World?
We’re glad you asked. We recently did a huge blind taste testing of 116 American IPAs. Check out our findings here, and be sure to give a shout out to your own favorite IPA.

http://www.pastemagazine.com/articles/2015/08/ipa-day-is-august-6th-are-you-ready.html

Seven Easy Ways to Improve Your IPA!

Here are 7 easy ways on how you can improve your Home Brewed IPA!

1) Every Beer Starts with Water!

Never under estimate the importance of beers primary ingredient, water. The water that you are using to make your beer is critical, especially when it comes to all grain brewing. Water plays an important part in everything from the taste and the mouth feel of a beer to the sugar conversion and acidity in a finished beer.

If you are using city water that has been treated with chlorine, always make sure that you are removing the chlorine with a carbon filter or alternative method. It is also a good idea to check your city’s water report to see if you are lacking or have an over abundance of minerals in your water that may be impacting your beer. Vinnie suggests treating your water with gypsum in both your mash and your boil to heighten the hop flavor of your beer. You can also use low level sodium additions to have a similar effect. Before making these additions you should first examine your existing levels to make sure that it will not detract from the quality of your finished beer.

2) Dry Hop Until You Just Can’t Dry Hop Anymore!

Unlike adding hops early in the boil, dry hopping adds little to no bitterness to the finished beer but what it does add is a strong and fresh hop aroma! When dry hopping beer, I always recommend adding the hops after the airlock has stopped bubbling in fermentation. That ways the escaping CO2 will not carry the hop aroma out of the fermentor along with it. Vinnie suggests adding multiple dry hop additions at different times which may deliver additional hop aroma to your finished IPA!

3) Do Not Rush Your Fermentation!

We all want to try out our latest beer as quickly as possible, but there is allot to be said for patience in home brewing! If you have the ability to temperature control your fermentation, set the temp between 65F to 67F. Yeast loves a low stable temperature and produces far less off flavors than at higher temps. It will take longer to ferment at a lower temperature but your beer will come out cleaner tasting so that your robust hop profile can really shine in the finished beer! Also, cold crash your beer once your fermentation has completed. Try to crash at around 36F for 2 weeks if possible. This will help force any residual yeast out of suspension and leave you with a cleaner tasting and clearer beer!

4) Don’t Skimp On the Yeast!

Now a days home brewers have a huge variety of options when it comes to yeast. If you want your beer to be as good as possible, then you are going to have to use the best and most suitable yeast for the style of beer that you are brewing. A great West Coast IPA yeast strain is theWhite Labs WLP001 Ale Yeast.

Make sure that you create a yeast starter, insuring viability and that you pitch a sufficient quantity of yeast for the strength of beer that you are brewing.

5) Do Not Overload Your Beer With Crystal or Malty Grains!

Vinnie suggests that you add crystal malts sparingly to your grain bill. He remarks that the sweet flavors and aromatics derived from those grains can compete with the flavors and aromas of your hops. An IPA is a showcase for the hops and the other ingredients should complement them not detract from them.

6) Consider Adding Hop Resin Extract to Your Boil!

Pure hop resign extracts can be a great way of boosting the bitterness of your wort with out having to add an extreme amount of hop additions to your boil. Just like with actual hops, in order for the bitterness to be captured by the wort, the hop resign still needs to be boiled in the wort for a sufficient amount of time.

7) Opt For a Dryer Beer!

A dryer beer can really help the hops in your IPA stand out! Vinnie suggests supplementing approximately 5% of your grain bills sugars with dextrose. Dextrose is a very simple sugar that yeast can easily ferment. Another option would be dropping your mash temp down by a degree or two in order to create less complex sugars during the mashing process.


http://www.westcoastbrewer.com/BrewersBlog/home-beer-brewing-techniques/seven-easy-ways-to-improve-your-ipa/