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 authenitc 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.
Cost is so low due to the purchase of bulk base grain and harvesting of yeast from a previous batch.The brew store was out of Simcoe. Substituted with Centennial in this batch. Again, another variation to this brew. Took OG and pitched yeast (May 18, 2008).
| Amount | Malt/Grain | % |
|---|---|---|
| 11.25 pounds | American Pale Malt (2-Row) | 96.8% |
| 0.25 pounds | Belgian Biscuit Malt | 2.2% |
| 0.13 pounds | Crystal Malt 120L | 1.1% |
| 11.63 pounds | Total Grain Weight | 100% |
| Amount | Hop | Time | AA | |||
|---|---|---|---|---|---|---|
| 0.70 ounces | Nugget | 60 min | 12.8% | |||
| 0.75 ounces | Centennial | 45 min | 10.0% | |||
| 0.50 ounces | Amarillo | 30 min | 8.4% | |||
| 0.50 ounces | Amarillo | 0 min | 8.4% | |||
| 1.00 ounces | Amarillo | 0 min | 8.4% | |||
| 1.25 ounces | Centennial | 0 min | 10.0% | |||
| 4.70 ounces | Total Hop Weight | |||||
| Name | Lab/Manufacturer | Form | Amount |
|---|---|---|---|
| Ringwood Ale (1187) | Wyeast | Liquid | Slurry |