pale ale, all-grain, India pale ale, I.P.A.
Source: Larry Barello (firstname.lastname@example.org)
Issue #920, 7/7/92
This is based on an IPA recipe from Darryl Richman. 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.
The original recipe used 1 ounce each of Willamette and Kent Goldings
instead of the Chinook, and used Cascade instead of the Willamette in
the second addition. Also, it used 12 ounces of 16L and 4 ounces 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, Grant's 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
- 7 pounds, GWM pale malt
- 14 ounces, Carastan malt (36L) (Huge Baird)
- 1/2 ounce, chocolate malt
- 7--1/4 gallons water, treated with 1/2 ounce gypsum and pinch
- 1/2 ounce, Chinook pellets (60 minute boil)
- 1/2 ounce, Willamette pellets (5 minutes)
- 1 ounce, Kent Goldings (5 minutes)
- 1/4 teaspoon, Irish moss (10 minutes)
- 1/2 ounce, Cascade pellets (dry hop---see "Procedure")
- 1 ounce, Kent Goldings (dry hop---see "Procedure")
- Wyeast #1028 (London Ale)
Mash in with 8 quarts at 170F. for a target of 153-155. Conversion done
in 30 minutes. Mash out at 168. Sparge with remaining supply liqour to
collect 6--1/4 gallons. 90 minute boil. Chill and pitch yeast. Ferment
at about 68F.
Rack to secondary after fermention dies down and dry hop with Cascade
pellets and Kent Goldings. Let sit until fermentation completely done
(e.g., pellet crud sinks)---about a week or two.
Prime and bottle or keg in the usual manner.
- O.G.: 1.051 in 5-1/2 gallons