pale ale or ipa recipy wanted

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Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 11 lbs. 1.8 oz 5040 grams 90.2%
Crystal Malt 130 EBC 0 lbs. 7.0 oz 200 grams 3.6%
Flaked Barley 0 EBC 0 lbs. 3.5 oz 100 grams 1.8%
Munich Malt 20 EBC 0 lbs. 8.8 oz 250 grams 4.5%


Hop Variety Type Alpha Time lb: oz grams Ratio
Apollo Whole 19 % 0 mins 0 lbs. 0.7 oz 20 grams 20%
simcoe Whole 12.9 % 0 mins 0 lbs. 0.9 oz 25 grams 25%
Apollo Whole 19 % 15 mins 0 lbs. 0.7 oz 20 grams 20%
simcoe Whole 12.9 % 15 mins 0 lbs. 0.9 oz 25 grams 25%
Apollo 80 deg steep 30 mins Whole 19 % 0 mins 0 lbs. 0.4 oz 10 grams 10%


Final Volume: 25 Litres
Original Gravity: 1.050
Final Gravity: 1.012
Alcohol Content: 5% ABV
Total Liquor: 36.1 Litres
Mash Liquor: 14 Litres
Mash Efficiency: 75 %
Bitterness: 32 EBU
Colour: 17 EBC
 
I made one up and thoroughly enjoyed it. Very simple too.

5.5kg Maris Otter
50g Challenger at 60 mins
37g NZ Cascade at 15 mins
30g NZ Cascade steeped for 20 mins after boil at 80 degrees.


Was very hoppy and so pale it looked like a sample.


Enjoy!

Terry.
 
100% pale malt to 1.070

Bitter with Goldings to 60-70IBU

Ferment with a a good top worker (Say US-05)

Age in cask for 12 months, dry hop with goldings for 2 weeks, then bottle and drink when carbonated.
 
Aleman said:
Bitter with Goldings to 60-70IBU

Would you put that all in at the beginning or split it for aroma? Or because it is going to be aged and then dry hopped you don't need an aroma addition?
 
The best home brewed proper (British) ipa i ever had was Worthington White Shield recipe from GW book made by my colleague. In fact it was so good i bought this book. :D
 
graysalchemy said:
Aleman said:
Bitter with Goldings to 60-70IBU
Would you put that all in at the beginning or split it for aroma? Or because it is going to be aged and then dry hopped you don't need an aroma addition?
Should have said Bitter with a Single Hop addition to 60-70 IBU . . . No need for flavour or aroma, some of these didn't even have a dry hop after aging in cask. :shock:

It may sound really simple and uncomplicated, but you would be amazed at just how complicated the resulting beer is after it has aged.

Of course this is for a classic Exported IPA, for domestic drinking you would drop the bittering to 50-55IBU and gravity to around 1.060-1.065.

jonnymorris said:
Aleman said:
Age in cask for 12 months...
You're a very patient man.
Take a look at my sig ;)

Conditioning Effin RIS (Brewed 2008)
 
Not really sure if this is what you are looking for, but here's my pale.

10 pounds 2 row
1 pound carapils
1 pound carmel 60L

Mash all grains at 149 for 60 min. Mash out at 168 for 15 min.
Fly sparge at 168 until 7 gallons is collected.

Add 3oz challenger to wort at first gallon of run off as FWH.

Boil wort for 75 min.

Boil 2 oz cascade for 20 min

Boil 2 oz perle for 1 minute.

Ferment with wyeast 1056 for 10 days.

Add 2oz cascade to fermenter for 5 days.

OG: 1.065
FG: 1.009

NOTE:

I ferment this beer at 59* for 7 days then raise the temp 1 degree per day to 62*. I use 1000 ppm of O2 to oxygenate the wort prior to pitching the yeast. I do a 2L yeast starter kept on a stir plate for four days before brewing. The night before pitching the starter is taken off the stir plate and left to settle.
 
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