American IPA – Jon Finch

(3 customer reviews)

This recipe is taken from the book Beer Craft by Jon Finch.
A traditional West Coast IPA.

SKU: CMTYRCP-0088 Category: Tags: , , ,

£21.00

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Description

This recipe is taken from the book Beer Craft by Jon Finch.
A traditional West Coast IPA.


Ingredients Included

Crisp Extra Pale Maris Otter (5000 grams)
Crisp Caramalt (300 grams)
Centennial Pellets (70 grams)
Amarillo Pellets (30 grams)
Simcoe Pellets (30 grams)
SafAle™ US-05 11.5g (1 packs)


Method

Beer Style (main): American Ales
Beer Style (sub): American-Style India Pale Ale
Batch Size: 19L
Original Gravity: 1.066
Final Gravity: 1.010
ABV %: 7.3
IBU: 50.5

THE MASH
Temperature °C: 65
Length (mins): 60
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 60

Additions and timing:

40g Centennial Hops – Boil 60 min
30g Centennial Hops – Boil 10 min

30g Amarillo Gold Hops – Flame out, Steep for 30 min

Secondary additions and timing:

30g Simcoe Hops – Flame out, Steep for 30 min

Yeast: US-05
Fermentation temperature/steps: 20c

Comments:

This recipe is taken from the book Beer Craft by Jon Finch.
A traditional West Coast IPA.
The trick with this recipe is to allow it to condition for a while longer than you would with other beers.

Additional information

Weight 6.613 kg

3 reviews for American IPA – Jon Finch

  1. hugh.hackett (verified owner)

    This was only my third ever attempt at grain brewing, and I was astounded by the results (as was anyone else I gave a taste to). It’s a proper, full on West Coast IPA and I am absolutely delighted with the beer I got from it.

  2. Ray Cooper (verified owner)

    Real West Coast taste, I cracking IPA and such good value for money! Will be brewing several more of these as my brother has wiped me out of the first batch 😉

  3. David Shortt (verified owner)

    First all grain brew.
    I decided to reduce the base malt by 0.5kg and it came out just over 6%.
    Double check the hop additions with an IBU calculator, as I found mine would have had an IBU around 80, so I adjusted the 60min addition until I got an IBU of 45, which worked well. I’ve seen a few reports of this recipe giving a metallic bitter taste, but I didn’t have any issues with that, perhaps due to the aforementioned bittering addition alteration.
    I tapped the keg after 3 weeks of conditioning, but I think it would benefit from a few more weeks (as the recipe suggests).

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