HBG American IPA

Back in 2019 I joined an interesting program organized by Homebrewers Gorizia called Brewer for a day. This program provided six styles to brew throughout the year. Each participant had to choose one and brew a beer. At this point three things happened:

• the beer produced became, as a result of refunds, beer of the association and all the Members could taste it.
• the participant had to organize a presentation evening in which he described the beer produced, the recipe, the choices made, etc.
• the same evening was organized a group tasting to comment on the work and the result

That time I chose to make an American IPA, a style that I particularly like and that at the time I had never done. Of course, as per the program regulations, I followed the BJCP guidelines for the 21A American IPA style.

Since at the time I used another recipe definition software that I then abandoned because it calculated in a wrong way some parameters, this is the fixed version of the recipe presented in the 2019.

HBG AMERICAN IPA

Specifications

Batch size: 22 liters
ABV 6%
EBC: 18
IBU: 45
OG: 1.057
FG: 1.011

Ingredients

Fermentables:

• 5,7 kg Maris Otter malt (6 EBC, 93,4%)
• 300g Crystal malt (150 EBC, 4,9%)
• 100g Biscuit malt (70 EBC, 1,6%)

Hops:

• 20g Simcoe hops (AA 13%) at 60′
• 10g Citra hops (AA 12%) at 15′
• 10g Simcoe hops (AA 13%) at 15′
• 10g Citra hops (AA 12%) at 5′
• 10g Simcoe hops (AA 13%) at 5′
• 60g Citra hops (AA 12%) dry hop 3 days
• 60g Simcoe hops (AA 13%) dry hop 3 days

Yeast:

• 2 packages (11,5g) of Fermentis SafAle US-05

Water:

• 33 liters of low pH water (or it can be corrected)

Brew Directions:

1. Mash step at 65°C for 75 minutes
2. Mash-out at 78°C for 15 minutes
3. Fly sparge with hot water at 78°C
4. 60′ Boil
5. Chill wort to 25°C and add yeast

Fermentation:

1. Fermentation for 14 days at 19°C
2. Cold Crash 3 days