Castle Malting: Beer recipe English IPA
English IPA Beer recipe
English_IPA_256x256.png
ABV 6.5% Color 22 EBC Bitterness 50 IBU
Description
A hoppy, moderately-strong, very malty English IPA.
Service:
Glass: English Pint Glass
Temperature: 4-8°C
BREWER`S TIP
To increase the malty sweetness, you can under pitch (0.5-0.6 g/L).

Also, favor Sulfate in the Sulfate/Chloride ratio of your brewing water.
Castle Malting S.A.,
94 rue de Mons,
7970 Beloeil, Belgium
T:  +32 (0) 87 66 20 95 info@castlemalting.com www.castlemalting.com



This recipe is provided by Castle Malting®. Please note that this recipe is just a guideline. Some modification might need to be done to meet different technologies, efficiencies and ingredients yield as grain dry extract and hop alpha acid percentage.

For further information & service please contact: info@castlemalting.com

Brewing is an experiment! Brew your own beer!
Send us your recipe, and we’ll be pleased to publish it on our website
RECIPE FOR 100L
MALT

Château Pilsen 2RP 85% / 18.7 kg
Château Melano 10% / 2.2 kg
Château Cara Ruby® 3% / 0.7 kg
Château Cara Blond® 2% / 0.5 kg
HOPS

Goldings (6.0% aa) 43 IBU / 250 g
Fuggle (4.5% aa) 2.8 IBU / 100 g
Aramis (7.0% aa) 4.3 IBU / 100 g
YEAST

SafAle S-04 70 g
Mashing Temperature
Step 1: Mashing
Mash-in and follow the profile below:
pH 5.3 Mix Ratio 3.0 L/kg
Mash-in at 65°C
Rest for 60min at 65°C
Rise to 72°C at 1°C/min
Rest for 15min at 72°C and do the Iodine Test
Rise to 78°C at 1°C/min
Rest for 2min at 78°C to mash out

Once the mash is done, filter and sparge with water at 78°C
Step 2: Boiling
Boil for 60min.
Hop addition 1: After 10min add Goldings.
Hop Addition 2: After 50min add Fuggles and Aramis.
Whirlpool to remove the trub
Total evap 6.0% Batch size 100L OG 14.5oP Efficiency 85%
Step 3: Fermentation and Maturation
Cool down the wort to 16°C and pitch the yeast.
Ferment at 16°C for 2 days then rise to 18°C. Once the fermentation is done (FG reached and off-flavors removed – about 7 days), drop the temperature to 8°C and rest for 1 day, and then harvest the yeast. Drop the temperature to 2°C and rest for 7 days.
Attenuation 82% FG 2.60oP
Step 4: Cold Aging and Packaging
Cold age the beer at -1°C for 5 days, remove the residual yeast, and carbonate until 2.6 volumes of CO2. The beer is ready to package and drink. Enjoy!

*For refermentation in the bottle, add brewing sugar and SafAle F-2.
Headquarters: Chemin du Couloury 1, 4800 Lambermont, Belgium
Malting Plant: Rue de Mons 94, 7970 Beloeil, Belgium
Tel.: + 32 (0) 87 662095; Fax: +32 (0) 87 352234; info@castlemalting.com; www.castlemalting.com
Registered Tournai 79754; VAT: BE.455013439; IBAN: BE11 3700 9054 5648; BIC. BBRUBEBB