India Pale Ale

Classification: India pale ale, I.P.A., all-grain

Source: Todd Enders (enders@plains.nodak.edu) Issue #402, 4/19/90

If you haven't tried mashing yet, you really should. You can start small and grow as equipment and funds permit. Also, by starting small, you don't have a large sum invested in equipment if you decide mashing isn't for you.

Ingredients: (for 2 gallons)

2-1/2, pounds pale malt
5 ounces, crystal malt (80L)
5.5 AAUs, bittering hops (1 ounce of 5.5% Willamette)
1/2 ounce, finishing hops (Willamette)
Wyeast #1028: London ale

Procedure:

This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees. Mash 2 hours, maintaining temperature at 146-152 degrees. Mash out 5 minutes at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil 90 minutes, adding hops in last hour. Add finishing hops 5 minutes before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in secondary.

Specifics:

O.G.: 1.043
F.G.: 1.008
Primary ferment: 6 days
Secondary ferment: 4 days