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Tired of trying wierd clone recipes? Want a solid, reliable IPA recipe that won't fail you? Well here's a simple classic IPA to get you on your feet again, from none other than the duo of Jamil Zainasheff and John Palmer. This recipe can be found in their book Brewing Classic Styles.
Starting Gravity: 1.065
ABV: 7%
IBU: 64
Color: 7 SRM (13 EBC)
Boil: 60 minutes
Pre-Boil Volume: 7 gallons (26.5L)
Pre-Boil Gravity: 1.055 (13.6 P)
Ingredients
|
12.75 lb |
American Two-Row Malt |
| 0.75 lb | Munich Malt |
| 1.0 lb | Crystal Malt (15 L) |
| 0.25 lb | Crystal Malt (40 L) |
| 1 oz (28 g) | Horizon Hops, 13% Alpha Acid (60 mins) |
| 1 oz (28 g) | Centennial Hops, 9% Alpha Acid (10 mins) |
| 1 oz (28 g) | Simcoe Hops, 12% Alpha Acid (5 mins) |
|
1 oz (28 g) |
Amarillo Hops, 9% Alpha Acid (0 mins) |
| 2.5 packets or 12 grams dry |
(Wyeast 1056 American Ale, White Labs WLP001, or Safale US-05 |
Mash at 149°F (65°C). With the low mash temperature, you may need to lengthen the rest time to 90 minutes to get full conversion.
Collect run off into kettle. Bring the wort to a boil and add the Horizon bittering hops. After 50 minutes, add the 1 oz Centennial hops. Wait 5 mins and add 1 oz Simcoe hops. Wait 5 more minutes and add the 1 oz Amarillo hops. Cool the wort and aerate it a proper amount then pitch your yeast. Ferment at 67F. When finished, carbonate to approximately 2 to 2.5 volumes.
For extract, replace two-row with 9.75 lbs of Light LME, and replace Munich Malt with 0.5 lbs of Munich LME. Also, this recipe assumes a full boil volume of 7 gallons. If you are brewing using extract and can't boil 7 gallons, then only add half the malt extract at the beginning of the boil and wait until the end of the boil (at least 5 minutes) to add the rest of the extract. See Chapter 3 of Brewing Classic Styles for a detailed description of this procedure.
If you are making a smaller finishing volume than this 6 gallon recipe, you will need to adjust the ingredient amounts accordingly.
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