Brew Date
January 5, 2008
Attenuation
82.3% apparent
67.3% real
Fermentables
British Maris Otter Pale Malt
11.50 lbs|96.8%
Info
Premium base malt for any beer. Good for pale ales.
Info
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
Info
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
Hops
0.50 oz
Nugget 12.8%
60 min Boil
0.50 oz
Simcoe 11.9%
45 min Boil
0.50 oz
Amarillo 8.4%
30 min Boil
Yeasts
1 pkg
British AleWLP006
White Labs
Mash Profile Infusion
Mash Steps
Step 1
Infusion60 min
154°F
Fermentation and Aging
General Info
All-grain version of the 60-Minute IPA recipe in the book Extreme Brewing.
** The target IBU level is ~60 and this recipe will achieve that. However, to achieve truly authentic results, a blend of the first 3 hops listed should be added continuously over the course of the 60 minute boil. Hence the name. **
Sub White Labs British Ale (WLP005) if you can’t find the Wyeast Ringwood Ale.
Procedure
- Single infusion mash at 154° for 60 minutes.
- Sparge with 170° water.
- 75 minute boil.
- At 60 minutes left, begin adding the first three hops (blended together), a little at a time, "so it takes 60 minutes to add all of the hops to the kettle."
- Steep the second Amarillo hop addition for 15 minutes at flame out.
