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

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.
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
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