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X Brew IPA 1

Specifics

Style:

Category:	India Pale Ale (IPA)
Number:	14B

A decidedly hoppy and bitter, moderately strong American pale ale.

Commercial Examples: Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA.

Yield:

1 gallons

Color (SRM/EBC):

10.3/20.3

Bitterness:

92 IBU

BU/GU

9.2

Calories:

33 (12 ounces)

ABV:

0.7%

ABW:

0.5%

OG:	1.010
OG (Plato):	2.56° P
FG:	1.005
FG (Plato):	1.28° P
Real Extract:	1.52° P
App. Atten.:	49.8%
Real Atten.:	40.8%

General Information

Method:	All Grain
Source:	Spence

Recipe

Scale This Recipe
Enter desired final yield (volume):		gallons

Extracts

0.50 pounds

Light Dry Extract

15.3% of grist

0.50 pounds

Total Extract Weight

15.3% of grist

Grains

2.33 pounds

Pale Malt (2 Row) US

71.3% of grist

0.22 pounds

Cara-Pils/Dextrine

6.7% of grist

0.22 pounds

Carastan 30/37

6.7% of grist

2.77 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	1 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	2.5 gallons	1 gallons (final boil volume) ÷ 0.96 (cooling) + 1.5 gallons (boil evaporation)
Grain Amount:	2.8 pounds
Grain Absorbtion:	0.6 gallons
Total Water Needed:	4.1 gallons	2.5 gallons (runoff) + 0.6 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	0.9 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	3.2 gallons	4.1 gallons (total water) – 0.9 gallons (mash water)

)

84.7% of grist

Miscellaneous Ingredients (Non-Fermentable)

Irish Moss @ 10 minutes (Clarity)

Hops

0.20 ounces

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

13.20% Leaf @ 90 minutes
Type: Bittering
Use: Boil

2.6 AAUs

0.10 ounces

Centennial

Region:	United States
AAU Range:	9 - 11%
Notes:	Spicy, floral, citrus aroma, clean bittering hop.
Typical Use:	Bittering, aroma, dry hopping.
Substitution:	Cascade
Example:	Ale; Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot Ale

10.00% Pellet @ 10080 minutes
Type: Bittering
Use: Dry Hop

1 AAUs

0.05 ounces

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

13.20% Leaf @ 60 minutes
Type: Bittering
Use: Boil

0.7 AAUs

0.05 ounces

Columbus (Tomahawk)
16.20% Leaf @ 60 minutes
Type: Bittering
Use: Boil

0.8 AAUs

0.05 ounces

Columbus (Tomahawk)
16.20% Leaf @ 30 minutes
Type: Bittering
Use: Boil

0.8 AAUs

0.05 ounces

Simcoe
13.20% Leaf @ 30 minutes
Type: Bittering
Use: Boil

0.8 AAUs

0.05 ounces

Simcoe

Region:	United States
AAU Range:	12 - 14%
Notes:	Pine-like aroma. Mainly a bittering hop with good aroma characteristics
Typical Use:	Bittering, aroma
Example:	American Ale

13.00% Pellet @ 15 minutes
Type: Bittering
Use: Boil

0.7 AAUs

0.05 ounces

Columbus (Tomahawk)
16.20% Leaf @ 15 minutes
Type: Bittering
Use: Boil

0.8 AAUs

0.20 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

5.50% Pellet @ 10 minutes
Type: Bittering and Aroma
Use: Boil

1.1 AAUs

0.80 ounces

Total Hop Weight

9.1 AAUs

Yeast

Wyeast Labs American Ale — Liquid — 0

Wyeast Labs American Ale — Liquid — 0

Fermentation

Primary:	4 days @ 68° F
Secondary:	7 days @ 68° F
Tertiary:	0 days @ ° F
Age:	28 days @ 52° F

Notes

First run with the 1 gallon immersion "mash tun".Added 1/4 tsp gypsum to 2 gallons of Bend, OR tap waterMashed in, and think I hit target 152 degree mash temp deep in the mash, not sure about the top though ... 147 with digi. therm.When I pulled the mash out, the floating thermometer was around 146, so it would appear there's a problem with holding temperatures.Recirculated the wort over the mash, and the gravity was way low (around a 54% efficiency). Adjusted the recipe, and Put mash in the kettle (kept it in a grain bag), and added rest of water. Still low gravity.Added DME to hit target grav.Started boil.Forgot to take gravity reading as the whole brew day went haywire.New kettle: boil-off rate significantly higher than expected. Added somewhere around 1.5 quarts extra water throughout the boil.Didn't take OG measurement (way too tired) to get out sample for hydrometer ... yeah ... that lame.

First run with the 1 gallon immersion "mash tun".Added 1/4 tsp gypsum to 2 gallons of Bend, OR tap waterMashed in, and think I hit target 152 degree mash temp deep in the mash, not sure about the top though ... 147 with digi. therm.When I pulled the mash out, the floating thermometer was around 146, so it would appear there's a problem with holding temperatures.Recirculated the wort over the mash, and the gravity was way low (around a 54% efficiency). Adjusted the recipe, and Put mash in the kettle (kept it in a grain bag), and added rest of water. Still low gravity.Added DME to hit target grav.Started boil.Forgot to take gravity reading as the whole brew day went haywire.New kettle: boil-off rate significantly higher than expected. Added somewhere around 1.5 quarts extra water throughout the boil.Didn't take OG measurement (way too tired) to get out sample for hydrometer ... yeah ... that lame.

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