All grain homebrew American IPA recipe by Home Brewtique.
Originating from Germany in the 1980’s, Magnum provides deliciously clean and crisp bitterness to any beer, but it works especially well in a Pale Ale where clean flavours are called for. Adding at First Wort has the added benefit of a smoothness that helps reduce any perceived harsh overtones, complementing the huge hop burst of an American IPA.
This recipe has a simple late-hopping schedule to gain maximum flavour and aroma from the Cascade and Willamette hops. Both progeny of Fuggles, the earthy aroma of Willamette works well with the citrus notes of Cascade
Ingredients
4655g British Pale Malt
415g Munich Malt
260g Caramel Dark Malt
25g Magnum Hops (Pellets) – First Wort
1g Protafloc Granules – 15 Mins
10g Cascade Hops (Pellets) – 10 Mins
10g Willamette Hops (Pellets) – 10 Mins
15g Cascade Hops (Pellets) – 5 Mins
15g Willamette Hops (Pellets) – 5 Mins
20g Cascade Hops (Pellets) – Flame Out
20g Willamette Hops (Pellets) – Flame Out
12g US West Coast Yeast
25g Cascade Hops (Pellets) – Dry Hop 3 Days
25g Willamette Hops (Pellets) – Dry Hop 3 Days
ABV: 6.1%
Batch Size: 18.9L/40 pints
OG: 1.061
FG: 1.015
IBU: 45.4
Method
MASH
Heat 14L of water to 73oC. Add Grains and stir to ensure no dough balls.
Leave to steep at 67oC for 60 mins – monitor temperature and add more heat if necessary.
MASH OUT
Add 7.7L of water at 93oC to increase MASH temp to 76oC. Stir to distribute evenly.
Leave for 10 mins
SPARGE
Fly sparge with 9.3L of water at 76oC
BOIL
Estimated Pre-Boil Gravity 1.053
Add 25g Magnum Hop Pellets
If necessary, add water to top up boil volume to 24.75L
Heat to a rolling boil and set timer for 60 minutes
HOP ADDITIONS
With 15 mins to go, add Protafloc Granules
With 10 mins remaining, add 10g Cascade & 10g Willamette Hop Pellets
At 5 mins to go, add 15g Cascade & 15g Willamette Hop Pellets
At Flame Out, add 10g Cascade & 20g Willamette Hop Pellets
Estimated Post Boil Volume 22.7L
CHILL
Cool Wort to fermentation temperature of 21oC
Note: In order to retain as much hop aroma as possible – cool the wort as quickly as possible
Transfer to Fermenter and add cooled boiled water if necessary, to reach final volume 18.9L
Estimated Post Boil Gravity 1.061
Aerate wort and pitch yeast
Leave to ferment for 14 days at approximately 20oC
On Day 11 Dry Hop with 25g Cascade & 25g Willamette Hop Pellets
BOTTLE/KEG
After 14 days, check gravity and transfer to bottles/Keg
Estimated Final Gravity 1.015
Carbonate bottles with 116g Brewer’s Sugar / Keg with 58g Brewer’s Sugar
Leave to condition for at least 2 weeks at 18oC
Chill, serve and enjoy!
Images by Home Brewtique