I love Simcoe and Amarillo hops and if you do too, you are going to love this IPA recipe. The Hops sing, the Cara 50 lends a toffee baritone underbelly, and then the bitterness takes you in hand on the finish. Very good. Yes indeed.
4.7kg Chateau Pale
0.5kg Chateau Cara Ruby
0.2kg Chateau Cara Clair
12g Chinook Hops
50g Amarillo Hops
50g Simcoe Hops
Sachet of SafAle US-05 American Ale Yeast
Add 14 litres of water at 75°C to the mash tun and allow to cool to 74°C. Add all grains. Temp should drop to 67°C (Add cool/hot water to reach this temp). Steep for 60 min. Temp should remain constant.
Sparge: (2-Step Batch Sparge)
Step 1: Add 5 litres of water to the mash tun at 76°C. Tap off wort into Boil Pot until water level is just above the surface of grain bed.
Step 2: Add another 8 litres of water to the mash tun at 76°C. Tap off wort into Boil Pot.
Boil (60 min):
Boil Size: 20.5 litres. Add 12g of Chinook at 60 min before the end of the boil (i.e. at beginning), 15g Simcoe at 30 min, 18g Amarillo at 15 min, 20g Simcoe at 5 min, and 20g Amarillo at Flame Out (end of boil).
Cool wort to 22°C, pour/siphon into fermentor, aerate well and pitch yeast. Estimated Original Gravity (OG) is 1.070. Ideal constant fermentation temperature is 17°C. Allow to ferment for a week or two or until Specific Gravity (SG) readings are identical over a 24-hour period. Estimated Final Gravity (FG) is 1.017 SG. Once fermentation is done, rack to a secondary vessel for dry hopping – add 12g Amarillo and 15g Simcoe to the beer. Allow to steep for 5 days. Tap off and bottle/keg.