INDIAN PALE ALE(IPA) RECIPE KIT

Description

INDIAN PALE ALE(IPA)

Est Bitterness: 50 IBU

Est Color: 25 EBC

Type: All Grain	End of Boil Vol: 10.5 L	Est Mash Efficiency: 72.0 %
Batch Size: 10.00 L	Final Bottling Vol: 10.00 L	Taste Rating: 30.0
Boil Size: 13 L	Fermentation: Ale, Single Stage
Boil Time: 60 min	Efficiency: 72.00 %

Prepare for Brewing

• Hydrate yeast with 200 ml warm water
• Clean and Prepare Brewing Equipment
• Total Water Needed: 18.20 L
• Mash Water Acid: None

Mash or Steep Grains

Mash Ingredients
Amt	Name	Type	#	%/IBU	Volume
2.50 kg	CHÂTEAU PALE ALE (8.5 EBC)	Grain	1	78.1 %	1.63 L
0.50 kg	Flaked Torrefied Oats (Crisp) (5.0 EBC)	Grain	2	15.6 %	0.33 L
0.20 kg	CHÂTEAU CRYSTAL® (150.1 EBC)	Grain	3	6.3 %	0.13 L

 

Mash Steps
Name	Description	Step Temperature	Step Time
Saccharification	Add 8.3 L of water at 73.5 C	67.0 C	60 min
Mash Out	Heat to 78.0 C over 10 min	78.0 C	10 min

• Sparge Water Acid: None
• Fly sparge with 9.7 L water at 78.0 C
• Add water to achieve boil volume of 13 L
• Estimated pre-boil gravity is 13.5 Brix

Boil Ingredients
Amt	Name	Type	#	%/IBU	Volume
13.00 g	Simcoe [13.00 %] – Boil 60.0 min	Hop	4	41.0 IBUs	–
4.00 g	Simcoe [12.80 %] – Boil 30.0 min	Hop	5	8.7 IBUs	–
8.00 ml	Spindasol SB1 (Boil 0.0 Min)	Fining	6	–	–

 

Steeped Hops
Amt	Name	Type	#	%/IBU	Volume
4.00 g	Simcoe [12.80 %] – Steep/Whirlpool 1.0 min, 90.2 C	Hop	7	0.3 IBUs	–

• Estimated Post Boil Vol: 10.4 L and Est Post Boil Gravity: 17.3 Brix

Cool and Transfer Wort

• Cool wort to fermentation temperature
• Transfer wort to fermenter
• Add water if needed to achieve final volume of 10.00 L

Pitch Yeast and Measure Gravity and Volume

Fermentation Ingredients
Amt	Name	Type	#	%/IBU	Volume
1.0 pkg	FERMOALE AY3 (AEB #AY3)	Yeast	8	–	–

• Measure Actual Original Gravity _______     (Target: 17.3 Brix)
• Measure Actual Batch Volume _______     (Target: 10.00 L)

Fermentation

• Primary Fermentation (13.00 days at 19.4 C ending at 25.0 C)

Dry Hop and Bottle/Keg

Dry Hop/Bottling Ingredients
Amt	Name	Type	#	%/IBU	Volume
4.00 g	Simcoe [12.80 %] – 3.0 Days Before Bottling for 0.0 Days	Hop	9	0.0 IBUs	–
8.00 ml	Spindasol SB3 (Bottling)	Fining	10	–	–

• Measure Final Gravity: _________  (Estimate: 5 Brix)
• Date Bottled/Kegged: ______________ – Carbonation: Bottle with 70 g Table Sugar