We believe that home brewing should be made accessible to the masses. One of the biggest questions we hear a lot is something along the lines of... "Where can I get a good recipe". So, on a regular basis we're going to be highlighting some recipes that we believe you should try.
This is one of the first IPA's that our founder Shaun would proudly offer to his visitors. It's relatively straightforward and would be perfect for a beginner to try. Shaun first brewed this 6 months back for a couple BBQ's and it went down really well and for the majority of the guests at the BBQ it was their first experience of non mass produced beer and they all really enjoyed.
Anyway, Below you'll find a description of recipe and the steps that Shaun took. Let us know what you think.
17 degrees celsius
Pilsner (2 Row) UK
Caramel/Crystal Malt - 20L
Dry Hop - 10 Days
US-05 Safale American
Clean all the equipment using starsan and let it air dry
Add the desired for mash for your system and bring it up to 64 degrees celsius . I'm using a BIAB setup to so my mash volume has been calculated to reflect that I will do a full volume mash.
Make sure the mash bag is secure and then slowly add the grains whilst making sure any lumps are removed with your brew paddle.
Regularly stir the grains and keep the temperate of the mash at 64 degrees celsius for 60 minutes.
After 60 minutes, increase the temperature to 72 degrees celsius for 15 minutes.
After 15 minutes, increase the temperature to 78 degrees celsius.
Remove the bag, I normally hold it over the kettle for a few minutes and then put it aside and then bring the wort to a boil.
Once it's boiling, I'll wait 2 minutes before adding my bittering hops. Then, I would just add the appropriate hop according the the hops listing above
When I have 5 minutes left in the boil, I would throw in the irish moss in.
Once finished, I will turn off the heat, chill and then transfer to my fermentation vessel, add the yeast and wait 10 days before adding the remaining hops
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