Since Matt is posting recipes again, he chided me into posting this India Pale Ale recipe that I home-brewed last week. All in all, it’s a simple recipe, just a huge grain bill. The weird measurements for the specialty grains are because that’s what I had in my fridge. So, this is a homebrew recipe, in every sense of the word.
Parting Is Such Sweet Sorrow IPA
16lb two row (give or take spilling it on the floor)
10.6 oz briess caracrystal wheat malt
3.9 oz briess carapils
4.7 oz belgian special b malt
7.8 oz briess caramel malt 10L
White labs California V ale yeast (or equivalent)
Heat 5.5 gallons of water to 175 degrees. Pour in, without grain, and let sit in the mashtun for about five minutes so that the temperature evens out. Then dump in all of the grain and stir. Let it stand for an hour and then drain.
At the 20 minute mark (so, 40 minutes into the mashing process), set another 2 gallons to 155-160 degrees to finish rinsing the grains and bring your total boil to 6-6.5 gallons. Once the mash tun finishes draining, pour the two gallons into the tun; pour the pre-beer into the kettle. Set course for boil land!
After ten-fifteen minutes, drain off the rest of the sparge water and add to the kettle. I managed to get my kettle to a steady 208-209 degrees. Set a timer for 90 minutes, add 2oz of centennial, and sit back. At the 60 minute mark, add another ounce. Same at 30 and 15.
Dry hop as you require with more centennial. I will be doing another ounce at the 10 day mark. Fermentation should definitely be completed by then.