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IPA all grain recipe thats ready to drink in about 1 month

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stoiberbrau:
I'm trying to find / develop a recipe for an IPA that will be ready to drink in about a month.  I see several that may do but would like some personal feedback on a recipe that someone has brewed that turned out great.  Work got in the way of brewing this earlier and I would like to serve it at a BBQ we're having in early Sept.  Thanks

a10t2:
Bottled or kegged? Either way you should be able to do it, but if you're bottling it may not leave enough time for a dry hop.

majorvices:
This one works great for me

House IPA

12 gallons
OG 1.065 - 1.068
IBY ~70

24 lbs 2 row
2 lbs Wheat
2 llbs cara vienne

1oz Columbus (14) @ 60
1oz Columbus (14) @ 20
1 oz Columbus (14) @ 10
2 oz Amarillo (7) @ 10
2 oz Centennial (10.5) @ 10
2 oz Columbus @ 2
2 oz Centennial @ 2
2 oz Amarillo @ 2

US-05

Mash 150-152. Boil 90 min. Cool to 60. Aerate. Pitch. Ferment 64-66. Optional dry hop 5 days in primary after fermentation has subsided or in keg.

kylekohlmorgen:

--- Quote from: a10t2 on August 04, 2010, 09:47:11 PM ---Bottled or kegged? Either way you should be able to do it, but if you're bottling it may not leave enough time for a dry hop.

--- End quote ---

+1 for kegging. Just transfer out of primary into a keg, and throw dryhops in there with a piece of (un-waxed, un-flavored) floss tied to it. That way you can pull out the hops if you dont finish it.

Also - I like to "continually-hop" my IPAs. Just take your hops (I use Magnum, Amarillo, Columbus, and Simcoe), mix it evenly, weigh them, then add equal amounts (by weight) every two minutes. Comes out a lot smoother IMO - no "rough edges".

I made a spreadsheet that calculates IBUs for continually-hopped beers if you want to try it.

jptheelder:
+1 for majorvices recipe. looks a lot like mine. I also put in 2 lb munich malt.

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