Babysteps | IPA | BeerCo All Grain Brewers Recipe Kit

With such a large range of brewing ingredients and techniques available to you, sometimes it’s hard to move away from the tried and true. The solution: taking baby steps. Using a classic malt base and featuring some lesser known hops, this American West Coast IPA will let you try some different brewing techniques as well as challenging your tastebuds.  Well, what are you waiting for? Get your brewing on!

cheers #brewhappy #drinkhappy #enjoyresponsibly

Vital Stats:

Batch & Boil

• Batch Size: 19 Litres
• Boil Time: 90 mins

Properties

• OG 1.070
• FG 1.015
• IBU 59
• ABV 7.2%
• Colour 11.4 EBC
• Balance – 0.85 IBU/SG Bitterness Ratio

Malt:

Amount	Name	Colour	% Grist
5.00 kg	Joe White Traditional Ale	5 EBC	77%
1.00 kg	Joe White Light Munich	22 EBC	15%
0.50 kg	Joe White Dextrin Malt	7.5 EBC	8%
6.50 kg	TOTAL	14 EBC	100%

Hops:

Amount	Name	Alpha Acids	When	Time	IBU
40g	Azacca®	11.0%	Boil	30 mins	36.2 IBUs
30g	Talus	7.2%	Boil	15 mins	12.5 IBUs
10g	Azacca®	11.0%	Boil	10 mins	5.1 IBUs
20g	Azacca®	11.0%	Steep/Whirlpool	15 mins	2.8 IBUs
30g	Talus	7.2%	Steep/Whirlpool	15 mins	2.8 IBUs
40g	Talus	7.2%	Dry Hop	5 days	0 IBUs
30g	Azacca®	11.0%	Dry Hop	5 days	0 IBUs

 Yeast

Liquid | Bluestone Yeast

• BSY-A010 San Diego Bluestone Yeast Liquid Pitch x1
  

Dry | Lallemand Brewing

• Lallemand Brewing BRY-97 American West Coast Ale Yeast (Dry) 2 x 11 g Sachets

Method:

1. Mill the grains and dough-in targeting a mash of around 3 Litres of water to 1 Kg of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 67 °C (152 °F).
2. Hold the mash at 67 °C (152 °F) until enzymatic conversion is complete.
3. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 76 °C (168 °F).
4. Mash out for 10 minutes.
5. Fly Sparge slowly with 12 Litres of 77 °C (170 °F) water, collecting wort until the; pre-boil kettle volume is around 26.0 L.
6. The total boil time will be 90 minutes (60 mins if you want to save a bit of time); Do not add Deltafloc or Irish Moss.
7. At flameout, wait until wort cools to 82°C (180 °F) to avoid volatizing hop oils. Add hop stand addition.
8. After the total hop stand of 15 minutes, chill wort to 19°C (67 °F), decant starter or open Liquid Pitch and pitch Yeast and aerate.
9. Over the course of the two-week fermentation, ramp the temperature up to 23°C (73 °F) to ensure full attenuation.
10. On approximately Day 5 of fermentation when attenuation is complete, add the dry hop addition.
11. When finished, carbonate the beer to approximately 2.5 volumes (5 g/L) of CO2 (or add 125g of table sugar or 180g of Light Dried Malt Extract and drink fresh. Prost!

What's in the box:

*Indicates items included only with specific variants.