IPA’s popularity, however, means that those who enter competitions in the India Pale Ale category may need to do a bit more to set their examples apart. If you’re ready to take your IPA to the next level, and maybe even win an award along the way, let’s check out our recipe now:
Batch size: 19 litres
OG: 14,5P
FG: 3P
ABV: ~ 6.4%
MALT/GRAIN BILL
5.0kg Pale Ale Malt
0.64kg Pale Wheat Malt
0.64kg Flaked Oats
HOPS
7g Columbus
141g Sultana
141g Trident
28g Simcoe
YEAST
Fermentis Safale US-05
DIRECTIONS
Mashing (60 minutes)
-
Add ~19L of water at ~66°C, gently mix with crushed malt and wheat.
-
Keep the mash at 66°C for 60 minutes.
Boiling (60 minutes):
-
60 minutes before the end of boil: 7g Columbus
-
5 minutes before the end of boil: 35g Sultana and 35g Trident
-
Whirlpool: 35g Sultana and 35g Trident
-
Dryhopping: 28g Simcoe, 71g Sultana and 71g Trident
Fermentation
-
Primary fermentation at 20 – 32°C
-
Secondary fermentation in bottle/keg. Add 7g/L sugars when fermenting in the bottle. Add 2g/L sugars when fermenting in a keg. Store at room temperature for about 2 – 3 days. Then, store at 5°C for 2-3 weeks.
