Description

This is a Community Recipe created by andy-stewart

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them.)

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Ingredients

Crisp Pale Ale Malt (4300 grams)
Weyermann® Carapils® (198 grams)
Flaked Oats Including Husk (1588 grams)
Cascade Pellets (71 grams)
Citra Pellets (43 grams)
Simcoe Pellets (43 grams)
Mosaic Pellets (122 grams)
Columbus Pellets (31 grams)
WLP001 Californian Ale Yeast BB: 12/08/2020 (1 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 19
Original Gravity: 1.060
Final Gravity: 1.013
ABV %: 6.2
IBU: 57

THE MASH
Temperature °C: 68
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

1.1 oz (31 g) Columbus [14% AA] at 60 minutes
1.4 oz (40 g) Mosaic [12.25% AA] at whirlpool
1.0 oz (28 g) Cascade [5.5% AA] at whirlpool
After the boil, spin the wort, add the whirlpool hops, and cover. Let rest for 10 minutes.

Secondary additions and timing:

2.9 oz (82 g) Mosaic, dry hop
1.5 oz (43 g) Cascade, dry hop
1.5 oz (43 g) Citra, dry hop
1.5 oz (43 g) Simcoe, dry hop

Once primary fermentation activity subsides, dry hop for five days.

Yeast: Chico strain (e.g., Fermentis Safale US-05 American Ale, White Labs WLP001 California Ale, Wyeast 1056 American Ale, or similar)
Fermentation temperature/steps: Chill the wort to slightly below fermentation temperature, about 66°F (19°C). Aerate the wort and pitch the yeast. Ferment at 68°F (20°C).

Comments:

Taken from the All Together IPA project – this is the west coast version.

In Brooklyn, we have a very soft, neutral water profile. For the West Coast version, we recommend calcium sulfate, and we aim to stay around 150ppm or less.