Brewing recipe for IPA
Recipe for 10-litre Braumeister
Ingredients
12 l of brewing water to start with plus sparging water
2.2 kg Pale Ale malt
0.3 kg Carapils
25 g Centennial hops (12.3 % alpha)
50 g Cascade hops (6.8 % alpha)
½ packet Yeast Safale US-05
Method
Mash programme
- 63° C › Start mashing
- 63° C › 70 min
- 73° C › 5 min
- 78° C › 5 min
- Boiling › 80 min
Hop addition
12 g Centennial › 70 min before end of boil
13 g Centennial › 55 min before end of boil
20 g Cascade › 40 min before end of boil
15 g + 15 g Cascade › End of boil + cooling
Original gravity
12 °P with 11 litres
Fermentation
Fermentation temperature at around 22 °C
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C
Recipe for 20-litre Braumeister
Ingredients
23 l of brewing water to start with plus sparging water
4.0 kg Pale Ale malt
0.5 kg Carapils
50 g Centennial hops (12.3 % alpha)
100 g Cascade hops (6.8 % alpha)
1 packet Yeast Safale US-05
Method
Mash programme
- 63° C › Start mashing
- 63° C › 70 min
- 73° C › 5 min
- 78° C › 5 min
- Boiling › 80 min
Hop addition
25 g Centennial › 70 min before end of boil
25 g Centennial › 55 min before end of boil
40 g Cascade › 40 min before end of boil
30 g + 30 g Cascade › End of boil + cooling
Original gravity
12 °P with 21 litres
Fermentation
Fermentation temperature at around 22 °C
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C
Recipe for 50-litre Braumeister
Ingredients
55 l of brewing water to start with plus sparging water
10.0 kg Pale Ale malt
1.0 kg Carapils
124 g Centennial hops (12.3 % alpha)
250 g Cascade hops (6.8 % alpha)
2 packets Yeast Safale US-05
Method
Mash programme
- 63 °C › Start mashing
- 63 °C › 70 min
- 73 °C › 5 min
- 78 °C › 5 min
- Boiling › 80 min
Hop addition
62 g Centennial › 70 min before end of boil
62 g Centennial › 55 min before end of boil
100 g Cascade › 40 min before end of boil
75 g + 75 g Cascade › End of boil + cooling
Original gravity
12 °P with 52 litres
Fermentation
Fermentation temperature at around 22 °C
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C
Recipe for 200-litre Braumeister
Ingredients
230 l of brewing water to start with plus sparging water
36.0 kg Pale Ale malt
4.0 kg Carapils
500 g Centennial hops (12.3 % alpha)
1,000 g Cascade hops (6.8 % alpha)
2 packets Yeast Safale US-05
Method
Mash programme
- 63 °C › Start mashing
- 63 °C › 70 min
- 73 °C › 5 min
- 78 °C › 5 min
- Boiling › 80 min
Hop addition
250 g Centennial › 70 min before end of boil
250 g Centennial › 55 min before end of boil
400 g Cascade › 40 min before end of boil
300 g + 300 g Cascade › End of boil + cooling
Original gravity
12 °P with 210 litres
Fermentation
Fermentation temperature at around 22 °C
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C
Recipe for 500-litre Braumeister
Ingredients
550 l of brewing water to start with plus sparging water
90.0 kg Pale Ale malt
10.0 kg Carapils
1,250 g Centennial hops (12.3 % alpha)
2,500 g Cascade hops (6.8 % alpha)
3 packets Yeast Safale US-05
Method
Mash programme
- 63 °C › Start mashing
- 63 °C › 70 min
- 73 °C › 5 min
- 78 °C › 5 min
- Boiling › 80 min
Hop addition
625 g Centennial › 70 min before end of boil
625 g Centennial › 55 min before end of boil
1000 g Cascade › 40 min before end of boil
750 g + 750 g Cascade › End of boil + cooling
Original gravity
12 °P with 520 litres
Fermentation
Fermentation temperature at around 22 °C
Maturing
2-3 days at room temperature, followed by 2-3 weeks in the refrigerator at 5 °C
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