American or Canadian 2 row pale malt 5300 gm, 11.68lbs
Maris Otter pale malt, British 4300 gms, 9.48lbs
CaraPils malt 1000gms, 2.2lbs
Carastan or a light British crystal 25-35L 1000gms, 2.2lbs.
All hops whole leaf
Warrior 14.5 AAU 30gms, 1.06oz 60 min
Warrior 14.5 AAU 24gms, .84oz 50 min
Amarillo 9.5 AAU 10.8gms, .38oz 40 min
Centennial 9.8 AAU 10.4gms, .36oz 40 min
Cascades 4.9 AAU 14gms, .5oz 40 min
repeat the 40 minute hop schedule again at 30, 20, 10 and 0 minutes.
For dry hopping, I make a blend of hops which is sometimes the same, but usually different from the ones I brewed with. Add about 50-75gms, 2-3 oz in each 5 gallon carboy and rack onto the loose hops. After one or two days, gently swirl the carboy to ensure that all the hops have gotten wet and made contact, bottle or keg after 1 week -
Yeast SafAle U.S. 56, Wyeast 1056, or White Labs 001.
Mash at 152 or so for 1 hour. Otherwise this is a straight forward IPA recipe that has always been a good one. Properly stored fresh hops are critical to the flavor and aroma of IPAs and this recipe is no exception. Use the best you can find, or brew this one when the new hops are harvested in the fall.