India Pale Ale
pale ale, all-grain, India pale ale, I.P.A.
Source: Josh Grosse (firstname.lastname@example.org)
I've fallen head over heels in love with 1059 American Ale Yeast. I find
it gives wonderful pear and rasberry aromatics, and if I have a carboy
filled to the shoulder, I *don't* need a blow-off tube. It gives a very
gentle fermentation with a relatively short thick kraeusen. Worts in the
1.050's take 5-6 days. I get the same type of fermentations at 60 F or
It does take this yeast a little while to clear. I find it clears faster
in the bottle than in the secondary, so I only use a secondary for a few
days as my "dry hop tun".
- 9 pounds, Pale Malt
- 3/4 pound, Crystal Malt
- 1/2 pound, Carapils Malt
- 1--1/2 ounce, (4.9%) Kent Goldings (60 Minutes)
- 1--1/2 ounce, (4.9%) Kent Goldings (15 Minutes)
- 1/4 ounce, Kent Goldings (dry)
- 1 teaspoon, Irish Moss (15 Minutes)
- 2 teaspoons, Gypsum
- 2 ounces, Oak Chips
- Wyeast 1059 American Ale
Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add
Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge.
Bring to boil. In a saucepan, boil the oak for no more than 10 minutes,
then strain the liquid into your boiling kettle. Boil the wort, adding
boiling hops after 30 minutes and the flavor hops and Irish Moss after
75 minutes. Chill and pitch a quart of 1059 starter. Dry hop in the
secondary fermenter. The beer will clear in the bottle.
- Primary: 7 days
- Secondary: 5 days