4-Malt IPA

Source: D. Burke
Recipe added: 05/03/01
Email: dburkeaz@aol.com

This IPA has great aroma from dry hopping and a mild but distinct hop flavor from over-night first wort hopping. I plan my brew day so that the mash and sparge is done the night before, get up early the next day and start the boil. Amylese enzymes were added to kick up the alcohol level, you don't need it if you prefer an IPA that isn't so dry. High malt flavor, the 4 types of malt really add a nice complexity. Don't drink too many of these ... over 10% ABV.

Specifics

Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.082
Finishing Gravity: 1.002
Time in Boil: 60 minutes
Primary Fermentation: 23 days in plastic @ 70F
Secondary Fermentation: 12 days in glass @ 70F
Additional Fermentation: Bottle carbonate with 5 oz. corn sugar

Ingredients:

2-lbs. American pale
2-lbs. British pale
2-lbs. American 2-row
2-lbs. Lite American Munich
6-lbs. Alexanders Pale liquid extract
2 oz. Cluster (7.4% AA) for 60 minutes
1 oz. Perle (7.1%) First Wort Hopped
1 oz. Perle (7.1%) Dry Hopped in secondary
1 tsp Irish Moss (rehydrated, after hot break)
1 tsp Amylese enzyme powder (just toss in when wort is cool enough to pitch yeast)
1 tube WLP005 British Ale

Procedure:

Make a 32 oz. starter 24 hours prior to boil.Mix 5 gallons of RO water with 1/4 tsp baking soda,1/4 tsp epsom salts,1/2 tsp calcium chloride,1/2 tsp gypsum.Use to mash and sparge.Mash for 3 hours in 2-2/3 gallons @168F to heat mash to 152F. Sparge with 2-1/3 gallons @180F.Mash and sparge, add First Wort Hops, cover and let sit overnight.Add bittering hops & irish moss after hot break,boil for 60 minutes.Chill,add enzymes,top off to get 5 gallons,pitch starter,cover,insert blow off hose and stand back.

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