Homebrew Crisp IPA

  • Classic English hops and strong bready malt
  • ABV 4.7%
  • IBU 25
  • OG 1043 SG

This is our version of the original English India Pale Ale or IPA recipe with our workhorse Best Ale Malt and some Munich Malt to add a light toast and bready quality. The beer is well attenuated like its Indian forebears. Hops dominate in this timeless style.

BASICS

BATCH SIZE FERMENTER

25 l

BATCH SIZE BOIL:

27.75 l

ORIGINAL GRAVITY:

1043 SG

FINAL GRAVITY:

1007 SG

IBUs:

25

COLOUR (EBC/SRM):

1o.5 / 5.2

BREWHOUSE EFFICIENCY:

75%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

63°C / 145°F

FERMENTATION TEMP:

21°C / 70°F

TARGET ATTENUATION

86%

MASH LIQUOR VOL (LITRES):

11.5

LIQUOR / MASH RATIO:

2.5 : 1

TIMINGS

MASH:

90 mins

BOIL:

60 mins

STAND:

30 mins

INGREDIENTS

MALTS(kg)%

EXTRA PALE

4.37

95

LIGHT MUNICH

0.23

5

YEAST

LONDON ALE

HOPS(g)Contribution%Alpha Acid%Addition

SOVEREIGN

22.7

40

5.5

Start of boil

EAST KENT GOLDINGS

9.6

20

6.5

Middle

ERNEST

19.2

20

6.5

Flame out

HOPS

SOVEREIGN

(g)

22.7

Contribution%

40

Alpha Acid%

5.5

Addition

Start of boil

EAST KENT GOLDINGS

(g)

9.6

Contribution%

20

Alpha Acid%

6.5

Addition

Middle

ERNEST

(g)

19.2

Contribution%

20

Alpha Acid%

6.5

Addition

Flame out

Mike'S TOP TIP

Use DWB, a blend of brewing salts that “Burtonise” water to give the typical dry finish and accentuated bitterness of this beer style.