“Sandy” American IPA

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Dan McGirr of Chino Hills, CA won a gold medal in Category #16: American IPA during the 2016 National Homebrew Competition Final Round in Baltimore, MD. McGirr’s American pale ale was chosen as the best among 403 entries in the category.

To see other winning homebrew recipes from the 2016 National Homebrew Competition, visit our archive of National Homebrew Competition winners.

“Sandy” American IPA | American IPA

Ingredients

  • For 6 gallons (22.71 L)
    • 7 lb (3.18 kg) pale 2-row malt
    • 7 lb (3.18 kg) Pilsner malt
    • 0.5 lb (227 g) flaked oats
    • 0.5 lb (227 g) flaked rice
    • 0.62 lb (281 g) acidulated malt
    • 0.33 lb (150 g) torrified wheat
    • 2 oz (57 g) whole Columbus, 16.4% a.a. (60 min.)
    • 1 oz (28 g) whole Amarillo, 9.5% a.a. (0 min.)
    • 1 oz (28 g) whole Centennial, 8% a.a. (0 min.)
    • 1 oz (28 g) whole Simcoe, 14.1% a.a. (0 min.)
    • 1 oz (28 g) whole Amarillo, 9.5% a.a. (steep 30 min.)
    • 1 oz (28 g) whole Centennial, 8% a.a. (steep 30 min.)
    • 1 oz (28 g) whole Simcoe, 14.1% a.a. (steep 30 min.)
    • 1 oz (28 g) whole Columbus, 16.4% a.a. (dry hop)
    • 1.5 oz (42 g) whole Simcoe, 14.1% a.a. (dry hop)
    • 2 oz (57 g) whole Mosaic, 13.5% a.a. (dry hop)
    • 0.5 tsp (1.2 g) diammonium phosphate (DAP) yeast nutrient
    • Wyeast 1318 London Ale III yeast

    Specifications

    • Original Gravity: 1.077
    • Final Gravity: 1.020
    • ABV: 7.5%
    • Boil Time: 60 minutes

    Directions

    Treat reverse osmosis water with 1.5 g calcium chloride, 5 g gypsum, and 0.5 g table salt. Mash with a single infusion at 144° F (62° C) for one hour and sparge with 0.12 mL phosphoric acid added to the sparge water.

    Add the three 0-minute hops right after the flameout and allow kettle wort to cool naturally to 170° F (77 °C). Add the three steeping hops and hop stand for another 30 minutes before force chilling to pitching temperatures.

    Ferment for 14 days at 65° F (18° C).

    Forced CO2 to carbonate.