Straight Outta Epsom

By James Wilson

Recipe is part of Recipe Index

BJCP 2021 Style 21A American IPA

This is representative of the 'West Coast' style of IPA, which abandons all crystal malts and even the darker base malts. I used good old English Pale Ale malt which provides just enough malt flavour and body for the backbone of the beer to back up the hops, and just staying as a medium gold colour. Hallertau Magnum is used to provide a very smooth bitterness, but the stars are the crowd pleaser combination of Citra and Mosaic. Novalager yeast is incredibly clean and quite a rapid fermenter.

Awards

LAB Open 2024 (Hammerton Brewery, London, 19/5/2024)

1st - American and Special IPA

Measures

• IBU 59
• ABV 6.0%
• OG 1.054
• FG 1.008
• EBC 9
• 26 litres at end of boil.
• 23 litres into fermenter.

Ingredients

Water

• Reverse osmosis water
• 2g Calcium Chloride (mashr)
• 5.5g gypsym (mash)

Malt

• 5700g Crisp Pale Ale malt, 5.5 EBC

Hops

• 20g Hallertau Magnum 13% @ 60m
• 60g Citra 13.4% @ 5m
• 60g Citra 13.4%, 10 minute hop stand at 80C
• 30g Mosaic 13.2%, 10 minute hop stand at 80C
• 80g Citra, dry hop for 2 days at 13C in fermenter
• 40g Mosaic, dry hop for 2 days at 13C in fermenter

Yeast

• 2 packets of Lallemand Novalager

Process

Mash

• Single infusion at 65c for 60 minutes

Boil

• 60 minute boil, 29 litres starting, 26 litres at end.

Ferment

• Pitched yeast at 14C
• After 3-4 days or around 50% attenuation raise to 16C
• After 2 more days or around 80% attenuation raise to 18C to finish.
• After gravity is stable for 3 days cool to 13C and dry hop.

Packaging and Serving

• Cool to 5C or as cold as you can
• Add 9ml of Brausol to keg
• Carbonate to around 2.6 volumes CO2