I based this recipe on Mike “Tasty” McDole’s award-winning American IPA (a Sierra Nevada Celebration Ale clone).
As Jamil and John do in Brewing Classic Styles, I formulated this recipe to produce five gallons (19 L) of beer for packaging. I assume a loss due to trub of a half-gallon in the fermenter and another half-gallon in the boil kettle. That will leave six gallons (22.7 L) at the end of the boil. I assume a boil-off rate of about one gallon per hour, which means I need 7.5 gallons (28.4 L) at the start of the boil for a 90-minute full-volume boil. I use bagged pellet hops for all hop additions.
Recipe: Brush Valley Brewing Commemoration Ale
Brewhouse Efficiency: 70%
Pre-Boil Volume: 7.5 gallons (28.4 L)
BG: 1.054 (13.33 °P)
OG: 1.068 (16.59 °P)
FG: 1.016 (4.08 °P)
ADF: 75%
IBU (Rager): 84
ABV: 6.9%
Color (Morey): 13.7 SRM (35.2 EBC) – Light Copper
Boil: 90 minutes
| Grains | Weight | Percent |
|---|---|---|
| Rahr 2-Row Malt (1.7 °L) | 13.0 lb. (5.9 kg) | 81.3 |
| Briess Carapils (1.5 °L) | 1.0 lb. (0.45 kg) | 6.3 |
| Briess Caramel (60 °L) | 1.0 lb. (0.45 kg) | 6.3 |
| Briess Caramel (120 °L) | 0.5 lb. (0.227 g) | 3.1 |
| German Munich Malt (8.3 °L) | 0.5 lb. (0.227 g) | 3.1 |
| Hops | IBU | |
| Chinook 11.4% AA, 60 min. | 1.0 oz (28 g) | 42.9 |
| Centennial 9.9% AA, 15 min. | 2.0 oz (57 g) | 19.9 |
| Cascade 7.8% AA, 5 min. | 2.0 oz (57 g) | 10.9 |
| Cascade 7.8% AA, 1 min. | 2.0 oz (57 g) | 9.9 |
| Cascade 7.8% AA, dry | 1.0 oz (28 g) | 0 |
| Centennial 9.2% AA, dry | 1.0 oz (28 g) | 0 |
| Chinook 11.4% AA, dry | 1.0 oz (28 g) | 0 |
| Yeast | ||
| Wyeast 1056 American Ale |
Step by Step
This is a single step infusion mash at 1.375 qt./lb. with a batch sparge. Preheat the mash tun. Mix the crushed grain with 5.5 gallons (21 L) of 164 °F (73 °C) water to stabilize at 151 °F (66 °C) for 60 minutes. Vorlauf and lauter to collect 3.75 gallons (14.2 L) of wort.
Sparge with 3.75 gallons (14.2 L) of 170 °F (77 °C) water to bring the collected volume to approximately 7.5 gallons (28.4 L). Boil for 90 minutes. While boiling, add the hops as per the hopping schedule. Cool the wort to 68 °F (20 °C). Transfer to a sanitized 6.5 gallon (24.6 L) glass carboy fermenter.
Pitch yeast and aerate the wort. Hold at 68 °F (20 °C) until fermentation is complete. Add dry hops. Let the beer condition for one week and then bottle. Carbonate to 2.0 volumes using 3.0 ounces (85 g) corn sugar. Bottle condition for an two additional weeks. Enjoy your Commemoration Ale.
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