BeerLab Home Brew Supplies

Hop heads unite! The deep copper-gold India Pale ale is well balanced with a frothy white head followed by a fruity and citrusy hop aroma. The finish is long and lingering backed up with a pleasing malt backbone.

This IPA is ready to drink as soon as it is carbonated. It will peak at 2 to 5 months.

Serve at 10 °C

Batch size: 20 liters

Efficiency: 70.0%
Original Gravity: 1.060
Final Gravity: 1.015
Alcohol: 5.9%
Bitterness: 51.6 IBU
Boil duration: 60 min

Water needed

13 L @72 C for Mash-in 
21 L @ 76 C for Sparge 

Ingredients

  • 5.8 kg Pale Malt

  • 0.3 kg Pale Crystal Malt (20 L)

  • 100 g Amber Malt  

  • Hops: 30 g Southern Passion (9%) - 60 min

  • Hops: 20 g Cascade (6.5%)  - 15 min (before end of boil)

  • Hops: 15 g Southern Passion (9%) 15 min (before end of boil)

  • Hops: 15 g Simcoe - 1 min (before end of boil)

  • 5 ml Irish moss - 15 min (before the end of the boil)

  • Fermentis Safale SO5 or Bry-97 West Coast American Ale yeast

Work order

Heat 13 Liters of water to 74 °C . Add water to (cold) mash tun. Add Grain and mix. Wait for mash temperature to settle at 68 °C  (you can add boiling water or some ice cubes to adjust the temperature if needed)  

Mash for 60 minutes

Heat 20 Liters of water to 76°C . Sparge the grain and drain wort into your brew pot

Bring the wort to the boil and add the first hop addition (30 g Southern Passion). Boil for 60 minutes

15 minutes before the end of the boil

- Put immersion chiller in your pot

- Add Irish moss

- Add 20 g Cascade and 15 g Southern Passion

- Rehydrate yeast in 120 ml tepid water

1 minute before the end of the boil

- Add 15 g Simcoe hops

At the end of the boil cool down wort to 22°C and add to the fermenter. Pitch rehydrated yeast

Ideal fermentation temperature 19 - 23°C

Ferment for 2 weeks. Bottle with 110 g granulated sugar boiled in 200 ml water for 10 minutes & cooled.

Written by Lynnae Endersby — October 26, 2013

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