I P A Lot IPA (All Grain) 10 Gallons

I P A Lot IPA
(All Grain) 10 Gallons

[ Back to the Main Recipe Page ] [ Back to the IPA recipe Page ]

This Homebrew Recipe was added by Barney on October 05, 1999 at 03:37:31:
(Please contact them if you have questions about the Recipe)

Brewing Method: All Grain
Yeast: 1056
Yeast Starter: 1500Ml
Batch Size: 10 Gallons
Original Gravity: 1.061
Final Gravity: 1.015
Alcohol Content: Enough %
Total Grains: 26 Lbs
Color: Nice
Extract Efficiency: Good enough %
Hop IBU's: Unknown
Boiling Time: 90 min total
Primary Fermentation: 6 days at 65
Secondary Fermentation: Racked directly into kegs with EKG flowers
Additional Fermentation:

Grain Bill:

13 lbs. Marris Otter
4 lbs. Briess Vienna
3 lbs. Briess Munich
1 lb. Briess Wheat
2 lbs. Briess 40 degree Crystal
1 lb. Dextrine
2 lbs. Flaked barley in mash
2 lbs. light brown sugar in the boil

Hop Bill:

2.5 oz EKG plugs 7.8% 60 min. 3oz. would be just fine too
1 oz. EKG plugs 7.8% 30 min.
1.5 oz. EKG plugs 7.8% 15 min.
Dry hop with at least 1 oz. EKG flowers in each keg.

Mash Schedule:

Infusion mash at 156 for 1 hour with 6 gallons water. It will max out a 10 gallon Gott cooler. Sparge with 10 gallons, or till your normal boil level is reached.

Brewers Notes:

Racked into kegs from primary, still very cloudy with yeast, dryhop with flowers using bags or just throw in loose using a hopperstopper. Leave beer warm, do not cool it down, 65 or so for a few weeks. Shake the keg up every so often to get more from the flowers. It works for me. The secondary fermemtation will build up pressure, so check pressure every few days to make sure it is not
getting too high. You can always force carbonate later if needed.
After a couple weeks at least I crash chill the kegs, there is a lot of yeast and chunky stuff at first. I`ve left flowers in the kegs for 3 months with no problem.