Some of the signature IPAs from Southern California have become iconic enough to warrant their own beer style. The San Diego IPA. This style is a subset of the West Coast IPA, but bigger, bolder and usually finishing a bit dryer. On the hop side, expect some pine and resin flavours and aroma from some familiar american hop varieties, but don’t be surprised to see other new world hops alongside providing more fruit notes. Brilliantly clear, exceedingly drinkable. Sarah McCambridge has put together a recipe for a BIG San Diego IPA that also has a bit of our malt of the month, Kananaskis malt in it.
Vital Statistics:
ABV: 8% SRM: 4.6 IBU: 61 OG: 1.078 FG: 1.018
Ingredients:
|
Malt |
19L Batch Brewhouse Efficiency: 72% |
10hL Batch Brewhouse Efficiency: 85% |
|
Volume of Mash Water: 18L |
Volume of Mash Water: 720L |
|
|
Volume of Sparge Water 22L |
Volume of Sparge Water 1350L |
|
|
Amount in KG |
Amount in KG |
|
|
Parkland Pale – Red Shed (65%) |
4.00 |
180 |
|
Wheat Malt - Red Shed (30%) |
1.80 |
80 |
|
Kananaskis - Red Shed (5%) |
0.30 |
15 |
|
Hops |
Addition Time |
IBU |
19L Batch |
10hL Batch |
|
Amount in Grams |
Amount in KG |
|||
|
White Sugar |
20 Minutes |
n/a |
200 |
10.5 |
|
Chinook AA 13% |
10 Minutes |
30.5 |
65 |
3.19 |
|
Simcoe AA 13% |
10 Minutes |
30.5 |
65 |
3.19 |
|
Cascade AA 5% |
Dry Hop |
0 |
1.5g/L |
1.5g/L |
|
Citra AA 12% |
Dry Hop |
0 |
1.0g/L |
1.0g/L |
Yeast: Escarpment Labs Vermont Ale
Strike Water Temperature: 73°C
Water Profile: Light & Hoppy
Mash Rest Temperature: 65°C
Mash pH: 5.4-5.5
Brewing Process:
Mash:
-
Heat strike water to 73c
-
Add all malt to strike water.
-
Adjust mash ph with appropriate acid to reach desired brewing target
-
Mash rest temp 65c for 1 hour. Confirm with iodine test
-
Mash out at 78c, hold for 20 mins with vorlauf if possible
Sparge:
-
Sparge the mash with water acidified to a pH between 5.2 and 5.5.
Boil:
-
Boil target volume of wort. Length 70 min
-
Add White Sugar at 20 min
-
Add Chinook & Simcoe, whirlfloc or Irish Moss at 10 min
-
Whirlpool/Steep for 30 min
Cooling:
-
Rapidly cool the wort with an ice bath or through a heat exchanger
-
Add lightly diluted zinc or yeast nutrients
Fermentation:
-
Collect cooled wort into fermentation vessel
-
Add oxygen through carb stone or by rapidly shaking volume
-
Pitch Escarpment Vermont Ale at 18c
-
Step temp up to 22c when gravity drops below 8 plato.
-
Allow beer to ferment until 3 days of same gravity reading
-
Once beer is terminal, drop temp to 10c
-
Scrub as much yeast and other protein out of fermentor
-
5 days before packaging dry hop with Cascade & Citra
-
24 hours after dry hop, drop temp to 0c and scrub as much hop and protein out of fermentor
-
Scrub well 1 day before packaging and on day of packaging.
-
Proceed to packaging in either canning, bottling or kegging
-
Enjoy this beer at 2.6 volumes of CO2