Simple all grain ipa

[chris.pearse.9]

Looking to do my first all grain ipa so need it to be simple so can you guys help thanks Chris

[Mr. Dripping]

English, American or New World hops?? Or a combo??

[chris.pearse.9]

English if pos

[chris.pearse.9]

Also would like to do 5 gal

[Pjam]

Simple ones can sometimes be the best. How about this for an English IPA.

5.5 kg Maris Otter ........ 90 min mash
150 g Crystal Malt ........ '' ''

70 g Challenger ( IBU 50) ........ 70 min Boil
35 g Goldings ( IBU) 9) ..........15 min boil
35 g Goldings ( IBU) 0) ..........Flame out

English Ale yeast .

[chris.pearse.9]

How much water do you put with mash and what temp sorry just never done it before thanks

[Mr. Dripping]

Make yourself a cuppa and have a read of this:
viewtopic.php?f=53&t=67227

[chris.pearse.9]

Thanks very helpful will order the stuff and get brewing

[Barley Water]

The recipe presented above will make a nice IPA on my system but I really think it would be helpful to post at least an original gravity target because most all grain brewers I know get slightly different extraction rates from their equipment (which generally necessitates adjusting the recipe). I'll be doing an English IPA next month and I shoot for an O.G. of about 1.065 and I like it a bit more bitter, say 55-60 IBU's. I also like to late hop with Strian Goldings and I completely cut out the crystal malt in favor of character malt addtions but of course that's just personal preference. You can also add some sugar (processed or not) to dry the beer out if you wish (reportably the original stuff was very well attenuated once it made the trip around the horn).

[Pjam]

It would be helpful to post a lot of things but if you read through the thread you'll discover the author has never brewed before and he wanted it simple.........

[chris.pearse.9]

All that I've brewed are kits with the latter one dry hoping in f b so for me getting the temp and timings right are wot is going to be the challenge

[Barley Water]

Well, if this is the first all grain you have done first of all it's not as hard as you might suspect. Of course, after you have done anything a few times it becomes easy but don't stress out, have fun. What you want to do is figure out, in your system, what O.G. to expect for a given volume of collected wort per kg (or in my case pounds) of gain mashed. Another way of saying the same thing is; try to figure out what your extraction rate is per kg of grain. After you do a few batches, if you keep all the variables the same you should be able to predict fairly closely what gravity you will end up with. Take good notes, you'll get there quickly. The reason this matters is because if you make two beers with say 50 IBU's of bitterness; one with an O.G. of say 1.040 and the other 1.065 I can promise you they will taste radically different. Anyhow, that's why I'm interested in knowing the starting gravity as well as the intended level of bitterness; it gives me a decent clue as to the balance in a given brew.

To easily answer your other question, I generally mash in at about a quart of strike water per pound of grain. Also, I expect about a 10F drop in temerature when mashing in for a 5 gallon batch (single infustion mashing). So for instance, if I want to mash at 150F I get my strike water to 160F then add the approprite volume depending on how many pounds of grain I'm mashing. If you find with your gear you are missing low just add a little boiling water until you hit the temperature you are looking for, or cold water if the temperature is high (pretty easy, right?). By the way, many of the brewing calculators will do the math for you on all this stuff; I'm just very "old school" as I have been doing this for a very long time (I generally forumulate recipes on the back of cocktail napkins with an actual pencil). Mr. Seymour will likely tease me because he'll know that I am using the old Charlie Papazian method here 'cause yeah, I taught myself all this stuff by reading his now way out of date book.

[chris.pearse.9]

Thank you all for the help will let you no how I get on

[Pjam]

Mr. Drippings guide is excellent and of course there's some good youtube videos. You may not get everything exactly right on the first brew but I bet you be keen to get the 2nd going, then the third etc etc I've done over 20 AG's and I'm still improving. There's always more to learn.

Don't worry about original gravity .......... I've never met anyone who nailed it first time.

If your worried about volumes, for a 5 gallon brew with 5 Kg of grain and average strength, you'll need approx 13 litres of strike water (some of which will be soaked up by the grain) at the end of the mash you'll add about 10 litres (first batch) then another 10 litres for the next batch. Total liquor 29 - 30 litres ready for the boil. The guides will help much more than this.

For temps, once you added the first 13 litres stick a thermometer into the grain, you want close to 66C, too hot .... add some cold and stir, too cold add hot from the kettle, with this method you'll get close. Again, the guides will help much more than this.

[seymour]

...I'm just very "old school" as I have been doing this for a very long time (I generally forumulate recipes on the back of cocktail napkins with an actual pencil). Mr. Seymour will likely tease me...

Not at all, I greatly admire your knowledge and expertise. I think too many brewers rely too heavily on their calculators and software. Those are certainly handy tools, but the spark of genius is in the brewer's own head.

Back to the Original Post, there's no simpler All Grain IPA recipe than 100% pale malt plus lots of hops of your chosen variety at 60 minutes, 30 minutes, and flame-out, maybe some more dry-hops after primary fermentation dies down.

Best of luck!