From the HBD Archive
From: polstra!larryba@uunet.UU.NET (Larry Barello)
Subject: IPA recipe
Date: 1992-07-08 06:50:06 GMT

I just brewed my fourth batch of IPA based upon a recipe that Darryl
Richman gave me. Since it is such a fine beer I thought I would share
my latest effort with the HBD. The latest was modified a tad due to
material shortages - the changes shouldn't affect the results too much.

7lb GWM Pale Malt
14oz 36L Carastan (Huge Baird)
.5oz chocolate

7.25 gal supply water treated with 14gm gypsum, 1.5 gm chalk

Mash in with 8qt@170f for a target of 153-155f. Conversion
done in 30 minutes. Mash out at 168. Sparge with remaining
supply liqour to collect 6.25 gal. 90 min boil.

12gm chinook pellets for 60 min
10gm willamette pellets for 5 min
20gm kent goldings for 5 min

1/4tsp irish moss for 10 min.

OG 1.051 in 5.5 gal (needed to add a qt to bring the volume up)

Ferment with Wyeast 1028 (london ale) at around 68f

Rack to secondary after fermention dies down and dry hop with
10gm cascade pellets and 20gm Kent Goldings. Let sit until
fermentation completely done (e.g. pellet crud sinks) - about
a week or two.

Prime/bottle/keg in the usual manner.

The original recipe used 20gm each of willamette and Kent Goldings instead
of the chinooks, and used cascade instead of the willamette in the second
addition. Also, it used 12oz of 16L and 4oz of 70L crystal instead of
the 36L stuff, above. The changes should yield the same color and
bitterness. The aroma and body will be a bit different, but with all
that dry hopping I doubt many will be able to tell the difference.
With the above hopping levels this beer is not as bitter as, say, Grants
IPA - but then I don't like overly hopped beers (shields up) - yet it is
bitter enough to make it an IPA and not just a random pale ale.

Cheers!

- Larry Barello

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