Old School IPA Evolution Recipe and Methods For HomeBrewers
This video shares my very tried and tested “Old school IPA evolution” recipe and all methods required for this brew.
Shown and discussed in this video is also my testing of using a regular brewing system with overflow pipework in a different way without the top plate.
Here is the recipe used in this video:-
OLD SCHOOL IPA EVOLUTION
Brewfather link:-
American IPA
Author: David Heath
Type: All Grain
Batch Size : 25 L / 6.6 US LQD Gallons
Estimated ABV 6.6%
IBU : 55 (Tinseth)
BU/GU : 0.89
Colour : 17.5 EBC
Brewhouse Efficiency: 72%
Mash Efficiency: 74.9%
Original Gravity : 1.061
Final Gravity : 1.011
Mash Profile
High fermentability plus mash out
65 °C/ 149 °F – 60 min – Temperature
75 °C/ 167 °F – 10 min – Mash Out
Fermentables
6.426 kg /14.17lbs – Pale Ale 8 EBC (90%)
357 g / 12.59 oz – Carahell 25.5 EBC (5%)
214 g/ 7.55 oz – Caramunich I 101 EBC (3%)
143 g / 5.04 oz – Wheat Malt, Pale 3.9 EBC (2%)
Hops
15 min – Centennial – (10 IBU)
15 min – Chinook – (10 IBU)
10 min – Centennial – (10 IBU)
10 min – Citra – (10 IBU)
Hop Stand
15 min hopstand @ 80 °C / 176 °F
15 min – Centennial – (5 IBU)
15 min – Chinook – (5 IBU)
15 min – Citra – (5 IBU)
No weights are given to avoid error. Please use the hop IBU values with your own hops AA% for an accurate result.
Dry Hops
3 days – 37 g/ 1.31 oz – Centennial –
3 days – 37 g/ 1.31 oz – Chinook –
3 days – 37 g/ 1.31 oz – Citra –
Yeast
1.3 pkg (suggested, I used 2 pkg)
Fermentis Safale American US-05
Fermentation 18C 5 days
Increase to 21C over 3 days and ferment until you have a stable FG for 3 days.
