Brewing recipe for IPA

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

1. 63° C › Start mashing
2. 63° C › 70 min
3. 73° C › 5 min
4. 78° C › 5 min
5. 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

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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

1. 63° C › Start mashing
2. 63° C › 70 min
3. 73° C › 5 min
4. 78° C › 5 min
5. 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

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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)
1 packet Yeast Safale US-05

Method

Mash programme

1. 63 °C › Start mashing
2. 63 °C › 70 min
3. 73 °C › 5 min
4. 78 °C › 5 min
5. 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

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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

1. 63 °C › Start mashing
2. 63 °C › 70 min
3. 73 °C › 5 min
4. 78 °C › 5 min
5. 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

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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

1. 63 °C › Start mashing
2. 63 °C › 70 min
3. 73 °C › 5 min
4. 78 °C › 5 min
5. 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

Download recipe (PDF)