Babysteps - IPA - BeerCo All Grain Recipe Kit

$59.95

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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

Babysteps | West Coast IPA

an All Grain American IPA by Roger Lew (March 2021)

Vital Stats:

Batch & Boil

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

Properties

  • OG 1.064
  • FG 1.012
  • IBU 55.8
  • ABV 6.9%
  • Colour 13.6 EBC
  • Balance – 0.865 IBU/SG Bitterness Ratio

Malt:

Amount

Name

Colour

% Grist

5.00 kg

Crisp Best Ale Malt 

6 EBC

77%

1.00 kg

Crisp Light Munich Malt

20 EBC

15%

0.50 kg

Crisp Dextrin Malt

3 EBC

8%

6.50 kg

TOTAL

14 EBC

100%

Hops:

Amount

Name

Alpha Acids

When

Time

IBU

40g

Moutere

14.5%

Boil

20 mins

32 IBUs

30g

Talus

8.0%

Boil

10 mins

8 IBUs

10g

Moutere

14.5%

Boil

10 mins

5 IBUs

20g

Moutere

14.5%

Steep/Whirlpool

15 mins

7 IBUs

30g

Talus

8.0%

Steep/Whirlpool

15 mins

4 IBUs

40g

Talus

8.0%

Dry Hop

3 days

0 IBUs

30g

Moutere

14.5%

Dry Hop

3 days

0 IBUs

 Yeast

Liquid | GigaYeast

Dry | Lallemand Brewing

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 Gold 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!