All-grain version of the 60-Minute IPA recipe in the book Extreme Brewing.
** The target IBU level is ~60 and this recipe will achieve that. However, to achieve truly authentic results, a blend of the first 3 hops listed should be added continuously over the course of the 60 minute boil. Hence the name. **
Sub White Labs British Ale (WLP005) if you can’t find the Wyeast Ringwood Ale.
Original recipe calls for British Amber Malt, but the brew store was out. Substituted the Buscuit and Crystal 120. Brew store did not have Warrior hops, substituted Nugget. Used WLP005 instead of Wyeast Ringwood. Consequently, this won’t be a clone of 60-Minute IPA - which I’m OK with. It will have a GH twist.
Due to the price of hops rising mercilessly, this will probably be my last IPA for a while. I hope it’s good...
Racked to primary, pitched yeast (didn’t use a starter - not enough time) and set in the basement to ferment (January 5, 2008). Visible fermentation 36 hours later (January 7, 2008). Racked to secondary and added dry hop additions (January 13, 2007). Racked to keg - ready for tapping in a couple of weeks. Incidently, this one smelled awesome - so much hoppy goodness I whiffed while it was racking...I salivated - really (February 12, 2008).
|11.50 pounds||British Maris Otter Pale Malt||96.8%|
|0.25 pounds||Belgian Biscuit Malt||2.1%|
|0.13 pounds||Crystal Malt 120L||1.1%|
|11.88 pounds||Total Grain Weight||100%|
|0.50 ounces||Nugget||60 min||12.8%|
|0.50 ounces||Simcoe||45 min||11.9%|
|0.50 ounces||Amarillo||30 min||8.4%|
|0.50 ounces||Amarillo||0 min||8.4%|
|1.00 ounces||Amarillo||0 min||8.4%|
|0.50 ounces||Simcoe||0 min||11.9%|
|3.50 ounces||Total Hop Weight|
|British Ale (WLP005)||White Labs||Liquid||1 Tube|
|Infusion||154° F||60 min.|
|Sparge||Batch sparge 2X.||170° F||40 min.|
|Strike Water Amount:||4|
|Strike Water Temperature:|
|Sparge Water Amount:||4.1|
|Sparge Water Temperature:|
|OG:||1.062 / 15.2° P|
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