India Pale Ale

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

Source: Josh Grosse (jdg00@amail.amdahl.com) 2/13/92

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 72 F.

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".

Ingredients:

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

Procedure:

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.

Specifics:

Primary: 7 days
Secondary: 5 days