2014 NHC Category 14 India Pale Ale

hand copied from Zymurgy magazine



Kelsey McNair, San Diego, Calif., QUAFF
"Hop-Fu"
American IPA

Ingredients for 14 U.S. gallons (53 L)
31.25 lb (14.17 kg) Great Western two-row malt
21. 0 oz (595 g) dextrin malt
8.0 oz (227 g) Crisp 45° L crystal malt
1.0 oz (28 g) Chinook pellet hops, 10.9% alpha acid (FWH)
2.5 oz (70 g) Warrior pellet hops, 16.7% alpha acid (60 min)
2.0 oz (57 g) CTZ hops, 13.1% a.a. (30 min)
2.0 oz (57 g) Simcoe hops, 9.3% a.a. (10 min)
2.0 oz (57 g) Amarillo hops, 12.2% a.a. (0 min)
2.0 oz (57 g) Citra pellet hops, 13.4% a.a. (0 min)
2.0 oz (57 g) Cenetennial pellet hops, 8.8% a.a. (0 min)
2.0 oz (57 g) CTZ pellet hops, 17.6% a.a. (0 min)
2.0 oz (57 g) Simcoe hops, 9.3% a.a. (dry)
2.0 oz (57 g) Amarillo hops, 12.2% a.a. (dry)
2.0 oz (57 g) Citra pellet hops, 13.4% a.a. (dry)
2.0 oz (57 g) Cenetennial pellet hops, 8.8% a.a. (dry)
2.0 oz (57 g) CTZ pellet hops, 17.6% a.a. (dry)
White Labs WLP001 California ale yeast
3 Whirlfloc tablets (15 min)
2 Servomyces yeast nutrient tablets (15 min)
Forced CO2 to carbonate (2.4 vol)
0.25 tsp Super Moss HB (10 min) to clarify
1tsp Wyeast nutrient (10 min)

Original Specific Gravity:  1.065
Final Specific Gravity:  1.014
IBUs:  120
SRM:  5
Boiling Time:  90 minutes
Primary Fermentation:  10-14 days at 67° F (19° C)
Secondary Fermentation:  6 days at 67° F (19° C)

Directions:
Mash in at 152° F (67° C) and rest for 60 minutes.  Mash out at 168° F (76° C) and hold for 15 minutes.  Sparge at 170° F (77° C) for 60 minutes.  Chill to 67° F (19° C) and pitch.  After primary fermentation, rack and add 50 percent of dry hops.  Dry hop for 3 days, then add remaining dry hops and dry hop for 4 additional days.