The following beer recipe is featured in the May/June 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Harold Gulbransen of QUAFF homebrew club in San Diego, Calif., and Pat McIlhenny Alpine Beer Co., Alpine, Calif., set out to brew a very quaffable IPA for the 2009 National Homebrewers Conference commemorative beer. This IPA recipe can also be found in the May/June 2009 Zymurgy issue.
"Sippin' on the Dock of the Bay IPA," brewed by McIlhenny and Gulbransen was inspired by the success of California pro brewers in the Great American Beer Festival and World Beer Cup in the American IPA and Double IPA categories. This is what San Diego brewers like to call a California IPA.
According to Gulbransen, "Pat, a San Diego Country fire captain (when not brewing beer), is a great brewer and supporter of homebrewing. He has been a longtime member of QUAFF and an overall great guy. This beer will not be a double IPA, but more like an American IPA...a bit more quaffable." We think it truly is the perfect homebrew if you're just sippin' on the dock of the bay.
The following beer recipe is featured in the May/June 2009 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
Harold Gulbransen of QUAFF homebrew club in San Diego, Calif., and Pat McIlhenny Alpine Beer Co., Alpine, Calif., set out to brew a very quaffable IPA for the 2009 National Homebrewers Conference commemorative beer. This IPA recipe can also be found in the May/June 2009 Zymurgy issue.
"Sippin' on the Dock of the Bay IPA," brewed by McIlhenny and Gulbransen was inspired by the success of California pro brewers in the Great American Beer Festival and World Beer Cup in the American IPA and Double IPA categories. This is what San Diego brewers like to call a California IPA.
According to Gulbransen, "Pat, a San Diego Country fire captain (when not brewing beer), is a great brewer and supporter of homebrewing. He has been a longtime member of QUAFF and an overall great guy. This beer will not be a double IPA, but more like an American IPA...a bit more quaffable." We think it truly is the perfect homebrew if you're just sippin' on the dock of the bay.
Ingredients:
- 10.4 lb (4.7 kg) Golden Promise pale ale malt
- 0.75 lb (340 g) Carafoam
- 11.0 oz (213 g) White Wheat malt
- 1.0 oz (28 g) Caramel 60
- 0.6 oz (18 g) Chinook pellets, 12.0% a.a. (FWH)
- 0.3 oz (9 g) Centennial pellets, 9.4% a.a. (60 min)
- 0.2 oz (6 g) Columbus pellets, 12% a.a. (45 min)
- 0.2 oz (6 g) Centennial pellets, 9.4% a.a. (30 min)
- 0.5 oz (14 g) Amarillo pellets, 9.5 % a.a. (15 min)
- 0.4 oz (12 g) Chinook pellets, 12.0% a.a. (5 min)
- 0.4 oz (12 g) Centennial pellets, 9.4% a.a. (5 min)
- 2.8 oz (80 g) Amarillo whole hops, 10% a.a. (Hop Back)
- 2.1 oz (60 g) Columbus pellets, 12% a.a. (dry hop)
- 1.1 oz (30 g) Centennial pellets, 9.4% a.a. (dry hop)
- 1.1 oz (30 g) Chinook pellets, 12% a.a. (dry hop)
- Start of Wyeast 1056 American Ale yeast
Specifications:
Yield: 5 Gallons (19 L)
Original Gravity: 1.066
Final Gravity: 1.017
ABV: 6.43%
IBU: 65
SRM: 6
Directions:
To brew this IPA, use a single infusion mash at 150-152°F (66-67°C). Mash in with 16.5 quarts (15.6 L) of 170°F (77°C) water. Mash for 45 minutes, then sparge with 16.5 quarts (15.6 L) of 170°F (77°C) water. Boil for 90 minutes adding hops as indicated in recipe (if you do not have a hop back, add hop back hops to the kettle as you chill the wort). Chill wort to 68°F (20°C) and transfer to fermenter. Pitch yeast starter and aerate well. Ferment in primary one week or until fermentation subsides then transfer to secondary with dry hops. Age two weeks then bottle or keg.
Extract Option
To brew an extract version of this IPA, substitute 7.0 lb (3.2 kg) of extra light dry malt extract for pale ale malt and what malt, reduce boil time to 60 minutes, and increase the First Wort Hop addition to 1.0 oz (28 g). Steep grains in 2.5 gallons (9.5 L) of 160°F (71°C) water for 30 minutes, then strain and rinse grains with 0.5 gallon (1.9 L) of hot water. Stir in extract and First Wort Hops and bring to a boil. Add remaining hops according to recipe.
After a 60 minute boil, strain hot wort through a sanitized strainer containing the Hop Back hops into a fermenter with enough cold water to make 5 gallons (19 L). When temperature drops to 68°F (20°C), pitch yeast starter and aerate well.
Ferment in primary one week or until fermentation subsides then transfer to secondary with dry hops. Age two weeks then bottle or keg.
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