The American IPA is more upfront in its hop character than an English equivalent. Hopped with classic combination of Centennial and Simcoe hops to give it floral, earthy and piney characters.
1 IPA/IPL/PA Fresh Wort
20g Centennial Hops (20 min boil)
15g Simcoe Hops (10 min boil)
15g Simcoe Hops (0 min boil)
10g Simcoe and 10g Centennial Hops (dry hop)
Wyeast American Ale (WY1056) or Safale US05
1. Well in advance of preparing recipe, place 5-10 litres of water in a fridge and chill
2. Bring 2 litres of fresh wort to the boil in a saucepan. Simmer 20g of Centennial in a hop sock.
3. After 10 minutes, add 15g of Simcoe hops to the hop sock and continue to simmer.
4. After a further 10 minutes, turn off the heat, add 15g Simcoe hops and steep for 10 minutes.
5. Cool saucepan by immersing in cold water for 10 minutes. Ensure saucepan is covered.
6. Remove hop sock and pour wort into the fermenter. Add the remaining fresh wort and top up with chilled to 15 litres at 20-25°C and stir vigorously for 5 minutes.
7. Add yeast, seal fermenter and store in cool conditions.
8. On day 4 of fermentation, place 10g of Simcoe and 10g Centennial hops in a sanitised hop sock and hang in fermenter. Complete fermentation as normal.
(If kegging, hang the hop sock in the keg after transferring the beer from the fermenter).
Tips for temperature control:
-Use the chilled water to reach a satisfactory temperature and add yeast immediately.
-Maintain a cool even temperature in the fermenter.
-Place the fermenter in a tray and wrap it in a blanket with an end in a container of water.
-Placing the fermenter on a concrete slab can also help to keep the temperature constant.
–Use a Brewing Thermostat and a fridge for optimum brewing conditions all year round.
Equipment needed for mead making:
– 4 Litre Pot
– Medium Funnel
– 2 x 5L Demijohns
– Bored Bung
– Solid Bung
-To make oak spirit use a 4-5 Litre wide neck glass jar, use around 200-300g of oak blocks or chips and 1 litre of vodka/neutral spirit. Soak for at least 14 days but the flavour intensifies the longer you leave the oak soaking. When ready, strain the oak out by passing it through filter wool in a funnel.