This recipe is inspired by the recipe for the Stone First Anniversary IPA that Mitch Steele presents in IPA: Brewing Techniques, Recipes and the Evolution of India Pale Ale. It uses my brewing method and what ingredients I had on hand, so do not assume for an instant that this is Stone’s IPA recipe.
Malt
- 13.75 lb Crisp Maris Otter
- 1 lb Crisp Crystal Light 45
Hops
- 1.50 oz Centennial, 8.5% AA, 60 minutes
- 0.75 oz Chinook, 10.5% AA, 60 minutes
- 1.00 oz Columbus, 15.5% AA, 5 minutes
- 1.50 oz Centennial, 8.5% AA, Dry hopped
- 0.25 oz Chinook, 10.5% AA, Dry hopped
Yeast
- 250B Cells Wyeast 1450 Denny’s Favorite 50
Water
| Mineral | Mash Water Additions (5.25 gal) | Sparge Water Additions (3.5 gal) |
| Gypsum | 8.2 g | 8.2 g |
| Epsom Salt | 3.6 g | 2.4 g |
| Canning Salt | 1.3 g | 0.8 g |
| Calcium Chloride | 0.7 g | 1.0 g |
| Pickling Lime | 2.2 g | Not Recommended |
This is a single step infusion mash at 1.37 quarts/pound with a batch sparge. It will require a total of 8.74 gallons (33.1 L) of water.
Collect 5.24 gallons (19.8 L) of distilled water for the mash. Add the mash salts. Heat the mash liquor to a kettle strike temperature of 174 °F (79.1 °C). Transfer the heated strike water to the mash tun. The mash tun strike temperature should be 161 °F (71.9 °C).
Mix in the crushed grain, making sure to break up any dough balls. Cover the mash tun and let it sit for about 10 minutes. The mash temperature should stabilize at 150 °F (65.6 °C). The mash volume should be about 6.79 gallons (25.7 L). Cover the mash tun and let it rest. After 60 minutes vorlauf and lauter.
Collect 3.5 gallons (13.2 L) of distilled water for the sparge. Add the sparge salts. Heat the sparge liquor to a kettle strike temperature of 170 °F (76.7 °C).
Sparge with 3.50 gallons (13.2 L) of sparge liquor to bring the collected volume to approximately 7.00 gallons (26.5 L) at 1.056 SG (13.9 °P).
Boil for 60 minutes. While boiling, add the remaining ingredients according to the schedule in the ingredient list.
After the boil, cool the wort to 68 °F (20 °C). The volume should be approximately 6.00 gallons (22.7 L) at 1.066 SG (16 °P). Transfer approximately 5.5 gallons (20.8 L) to a sanitized fermenter. Aerate the wort and pitch the yeast.
Hold at 64 °F (17.8 °C) until fermentation is complete. The final gravity should be about 1.016 SG (4.2 °P).
9:35 Moved car. Set up burners. Attached propane tank. Fetched brew pot. Added 5.25 gallons of distilled water. Ignited burner.
9:52 Smacked yeast packs. Fetched brewing salts, gram scale, and ⅛ teaspoon measure. Weighed mash salts. Added mash salts to mash liquor and stirred with my big stainless steel spoon.
10:02 Fetched 11 pound scale, bowl, grain, grain mill, clamps, brush, and scoop.
10:19 Weighed and milled grain.
Note: Crystal malt is Briess C40L substituted for Crisp Light Crystal.
10:22 Fetched mash tun, mash tun drain tubing, and kettle drain tubing.
10:28 Kettle mash liquor temperature is 174 °F. Draining to mash tun.
10:30 Fetched hot liquor tank and 2 quart measuring cup.
10:33 Kettle is drained, but I turned the burner control the wrong way so, rather than turning it off, I just turned it to low. That means it continued to heat while draining and now the mash strike temperature is 170 °F. I need to allow it to cool.
10:38 Measured out 3½ gallons of distilled water into the hot liquor tank.
10:48 Fetched hops, scissors, and mash rake. Returned 11 pound scale and 2 quart measuring cup. Mash strike temperature is 161 °F. Doughing in.
10:54 Doughed in. Mash temperature is 148 °F.
Note: Suggest 2 °F higher strike temperature in future attempts.
11:13 Fetched hydrometer, sample tube, turkey baster, immersion chiller, and a wipe rag.
11:23 Started heating sparge liquor.
11:32 Weighed out hops.
11:57 Mash complete. Fetched paint strainer, magnetic clip, glass gallon jug with screw cap, 1 gallon distilled water, 0.2 ounces of StarSan, squirt bottle, spray bottle, 6.5 gallon glass carboy with handle and brew hauler, solid universal carboy bung, drilled universal carboy bung, 3-piece airlock, funnel with strainer, dipper, and carboy stand.
12:01 Final mash temperature is 147 °F. Vorlauf.
12:05 Lauter. Collected just shy of 3½ gallons. First runnings are 1.081 SG (1.075 SG at 102 °F).
Note: Try moving the late hop addition to first wort hop in future attempts.
12:13 Sparge liquor temperature is 172 °F. Sparging.
12:15 Sparge temperature is 157 °F.
12:21 Vorlauf.
12:33 Lauter. Collected approximately 3½ gallons. Second runnings are 1.039 SG (1.030 SG at 113 °F). Total wort volume is just shy of 7 gallons. Boil gravity is 1.060 SG (1.054 at 98 °F). Target was 1.056 SG. Heating to boil.
Note: The recipe was calculated assuming a 71% brewhouse efficiency. I managed to eek out 75%, so this batch will be a little bigger than, and not quite as bitter as expected.
1:07 Boiling. Reducing heat. Waiting for hot break to subside.
1:09 Hot break subsided. Adding bittering hops.
1:24 Emptied mash tun on compost pile. Called chickens. Sanitized carboy, stoppers, funnel, and airlock. Filled spray and squirt bottles with sanitizer.
1:54 Added immersion chiller. Hooked up cold water source and drain hoses.
1:59 Added Irish moss and yeast nutrient.
2:04 Added aroma hops.
2:09 Flame out. Gas off. Chilling.
3:01 Chilled to 68 °F. Removed chiller. Whirlpool, cover, and let settle. Original volume is just shy of 6 gallons. Original gravity is 1.070 SG (1.070 SG @ 54 °F). Target was 1.066 SG.
3:22 Draining.
3:58 Drained. Capped. Rocking to aerate.
4:02 Aerated.
4:43 Cleaned up. Wort in fermentation chamber at 64±1 °F.
4:52 Pitched. Done.
Monday Morning, 1/14 Temperature at 54 °F. Decided to plug in the heater to the thermostat. Having the cord dangle in the air was ineffective.
Monday Evening, 1/14 Plugging it in seems to have been a good idea. The temperature is 64 °F and there is a nice head of krausen.
Sunday Noon, 1/20 Dry hopped.
Sunday, 1/27 Crashed.
Sunday, 2/3 Kegged. Final gravity 1.016 SG (1.017 SG @ 44 °F). Hydrometer sample was not promising.
Saturday, 2/23 If you try this again, don’t bother sampling it before now — six weeks after brew day. It is just starting to get good.