Staub IPA - How to Brew - Beer Recipe

Brewer

Dave Ferguson - Daylesford, VIC

Staub IPA is a homebrew recipe for a hoppy US style IPA from Dave Ferguson in Daylesford, Victoria.  Dave has named his home brewery Staub Brewery and has taken to homebrewing like a duck to water picking up some equipment from his local homebrew shop, trialling some BeerCo Recipe Kits and now formulating his own great recipes like the one below.  We hop you enjoy brewing and drinking this Staub IPA recipe as much as Dave does and we can vouch for the quality of this beer having enjoyed a couple ourselves  - very tasty!  Cheers and thanks for sharing the recipe for your Staub IPA with our readers Dave #brewhappy

Staub IPA Vital Stats:

• OG 1.061
• FG 1.009
• IBU: 100 calculated - feels like 70
• ABV: 6.8%
• Volume: 21 L brew length / US 5 Gallon

Gladfield Malt Bill:

• 2.2 Kg American Ale Malt 39%
• 2.7 Kg Pilsner Malt 48%
• 0.4 Kg Crystal Light Malt 7%
• 0.3 Kg Gladiator Malt 5%
• 5.6 Kg Total 100%

Hops and Additions Schedule:

• 7g Columbus at Fresh Wort Hopping
• 30g Cascade at 20 minutes
• 20g Chinook at 20 minutes
• 30g Centennial at 10 minutes
• 20g Chinook at 10 minutes
• 20g Columbus at 10 minutes
• Whirlfloc or Irish Moss at 10 minutes
• 40g Centennial at secondary fermentation for final 72 hours
• 60g Idaho 7 at secondary fermentation for final 72 hours

Yeast:

• Dry - Fermentis Safale US-05 or Lallemand Danstar BRY-97 West Coast Ale Yeast (2 x 11g sachets)
• Liquid - GY011 British Ale GigaYeast or GY001 NorCal Ale #1 GigaYeast  or GY054 Vermont IPA GigaYeast ( 1 x Gold Pitch)

Method:

1. Single Infusion Mash at 67C for 45 minutes.  Vorlauf for 15 minutes.  Water adjustments from your local water to achieve 125 ppm of Calcium, 180 ppm of Sulphate and 85 ppm of Chloride.
2. Collect 21L and boil for 100 minutes following the hop schedule.
3. Cool to 19C and oxygenate the wort before pitching your ale yeast (dry or liquid).  Let the temperature raise up over 5-6 days to finish at 24C by the 5th day. Rest one day.
4. Transfer to secondary, Rack or Yeast off after primary fermentation is complete and dry hop in two separate half additions of the hop schedule at 24 hours and 48 hours giving a gentle rousing to disperse the hops in the beer.  Crash at 72 hours and remove hops or rack to another vessel. Cold condition for a minimum of 10 days.
5. Keg or bottle as normal with carbonation level of 2.2 - 3.0 levels of C02 depending on your personal preference for how much carbonation you like in your IPA.

Sources of Inspiration:

• Beer & Brewing Magazine
• Staub Brewery - Dave Ferguson
• BeerCo Pty Ltd | Recipe Development team.