Geoff Humphrey's BrewBlog > Recipes > Kingsbridge IPA [English IPA]

Kingsbridge IPA

Specifics

Style:

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

A hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast. Has less hop character and a more pronounced malt flavor than American versions.

Commercial Examples: Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller's IPA, Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith's India Ale, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA, Brooklyn East India Pale Ale.

Yield:

10 gallons

Color (SRM/EBC):

13.7/27

Bitterness (Calc):

51.5 IBU (Rager)

BU/GU:

0.72

Calories:

237 (12 ounces)

ABV:

7.5%

ABW:

5.8%

OG:	1.072
OG (Plato):	17.51° P
FG:	1.016
FG (Plato):	4.08° P
Real Extract:	6.51° P
App. Atten.:	76.7%
Real Atten.:	62.9%

General Information

Method:	All Grain
Source:	Geoff Humphrey

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

23.00 pounds

British Maris Otter Pale Malt

Color (L):	2.2 °L
Info/Use:	Premium base malt for any beer. Good for pale ales.

86% of grist

1.00 pounds

British Wheat Malt

Color (L):	2 °L
Info/Use:	Light flavor, creamy head. For wheat beers, stouts, doppelbocks and alt beers.

3.7% of grist

1.00 pounds

Crystal Malt 40L

Color (L):	40 °L
Info/Use:	Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

3.7% of grist

0.75 pounds

Crystal Malt 120L

Color (L):	120 °L
Info/Use:	Pronounced caramel flavor and a red color. For stouts, porters and black beers.

2.8% of grist

1.00 pounds

Belgian Biscuit Malt

Color (L):	25 °L
Info/Use:	Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

3.7% of grist

26.75 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	10 gallons
Evaporation Rate:	1.5 gallons per hour
Boil Time:	90 minutes
Runoff Volume Needed:	12.7 gallons	10 gallons (final boil volume) ÷ 0.96 (cooling) + 2.3 gallons (boil evaporation)
Grain Amount:	26.8 pounds
Grain Absorbtion:	5.7 gallons
Total Water Needed:	19.4 gallons	12.7 gallons (runoff) + 5.7 gallons (grain absorbtion) + 1 gallons (equip. loss)
Mash Water Needed:	8.9 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	10.5 gallons	19.4 gallons (total water) – 8.9 gallons (mash water)

)

100% of grist

Hops

1.50 ounces

Magnum

Region:	Germany
AAU Range:	12 - 14%
Notes:	Clean bittering hop. Bred at the Hop Research Institute in Hull, Germany.
Typical Use:	Bittering.
Substitution:	Columbus, Nugget, Northern Brewer
Example:	Lager, Pilsner, Stout

12.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

18.8 AAUs

2.00 ounces

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

4.5% Leaf @ 30 minutes
Type: Bittering and Aroma
Use: Boil

9 AAUs

3.00 ounces

Willamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggles
Example:	English-style Ale, Porter

4.5% Pellets @ 10 minutes
Type: Aroma
Use: Boil

13.5 AAUs

3.00 ounces

Golding

Region:	United States, Canada
AAU Range:	4 - 6%
Notes:	Version of Kent Goldings grown in the United States.
Typical Use:	Aroma.
Substitution:	Kent Goldings
Example:	English-style Ale, ESB, Pale Ale

4.5% Leaf @ 0 minutes
Type: Aroma
Use: Boil

13.5 AAUs

2.00 ounces

Willamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggles
Example:	English-style Ale, Porter

4.5% Pellets @ 0 minutes
Type: Aroma
Use: Dry Hop

9 AAUs

11.50 ounces

Total Hop Weight

63.8 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	London Ale
Manufacturer:	Wyeast
Product ID:	1028
Type:	Ale
Flocculation:	Medium
Attenuation:	75%
Temperature Range:	60–72°F
Amount:	2000 ml

Procedure

Single infusion mash at 152°F for 60 minutes.

Single infusion mash at 152°F for 60 minutes.

Fermentation

Primary:	7 days @ 68° F
Secondary:	7 days @ 68° F
Age:	42 days @ 55° F

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