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| Route 66 IPA |
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Route 66 IPA
(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.017
IBU = 66 SRM = 16 ABV = 6.6%
A full-bodied amber IPA with a malty flavor and distinct crystal malt presence. Gobs of citrusy hop flavor and aroma from Cascade hops with enough “bite” from the bittering hops to keep things interesting. A flavorful ride.
Ingredients
10 lb. 12 oz. (4.9 kg) English 2-row malt
3.0 lbs. (1.4 kg) Munich malt (10 °L)
7.5 oz. (0.21 kg) crystal malt (40 °L)
4.5 oz. (0.13 kg) crystal malt (60 °L)
6.5 AAU Columbus hops (60 mins)
(0.5 oz./14 g of 13% alpha acids)
4 AAU Chinook hops (60 mins)
(0.33 oz./9.4 g of 12% alpha acids)
1.3 AAU Cascade hops (50 mins)
(0.25 oz./7.1 g of 5% alpha acids)
1.3 AAU Cascade hops (40 mins)
(0.25 oz./7.1 g of 5% alpha acids)
2.5 AAU Cascade hops (30 mins)
(0.5 oz./14 g of 5% alpha acids)
3.8 AAU Cascade hops (20 mins)
(0.75 oz./21 g of 5% alpha acids)
5.0 AAU Cascade hops (10 mins)
(1.0 oz./28 g of 5 alpha acids)
1.0 oz (28 g) Cascade hops (0 mins)
2.0 oz. (56 g) Cascade hops (dry hops)
1 tsp. Irish moss (15 mins)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V Ale) yeast
(2 qt./~2 L yeast starter)
0.75 cups corn sugar (for priming)
Step by Step
Prepare 12 gallons (45 L) of brewing liquor with 50–100 ppm carbonate, over 150 ppm calcium and over 150 ppm sulfate. Treat brewing liquor with one Campden tablet overnight or filter through large carbon filter to get rid of chlorine compounds.
Heat 18 qts. (17 L) of brewing liquor to 167 °F (75 °C) and mash in grains at 156 °F (69 °C). Rest for 30 minutes, then stir in boiling water to raise temperature to 168 °F (76 °C). Rest for 5 minutes, then recirculate wort until it is clear (or 20 minutes has passed). Collect 7 gallons (26 L) of wort, keeping sparge water hot enough to keep grain bed around 168 °F (76 °C).
Bring wort to a boil and boil vigorously for 90 minutes. Add hops at times indicated in ingredient list. Add Irish moss for final 15 minutes of the boil. Cool wort and transfer to fermenter. (There will be a lot of hop debris.) Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Dry hop in secondary if bottling. Dry hop in keg if kegging. Let dry hops remain in contact with beer for at least 5 days before separating.
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