Dishoom India Pale Ale Recipe

1. Heat and mash-in

Heat 4.0 gallons (15 L) of brewing water to 165°F (74°C). Add gypsum and Epsom salt to the water. Dough-in/crush the grains into the strike water so the mash rests at 152°F (67°C). Stir to avoid clumps and ensure even hydration.

2. Hold the mash at 152°F (67°C) for 60 minutes. If you want a slightly drier beer (more attenuation), raise mash temperature to 154–156°F (68–69°C) for the final 10–15 minutes. Perform gentle recirculation every 15 minutes if using a HERMS/recirculation system to improve conversion.

3. After the mash rests, perform a mash out by raising temperature to 168°F (76°C) for 10 minutes to stop enzymatic activity and improve wort runoff.

4. Sparge with enough water to collect ~6.5 gallons (24.6 L) of wort in the kettle (target pre-boil volume accounting for evaporation). Typical batch size here yields ~5.0 gallons (19 L) finished.

5. Boil schedule

Bring wort to a rolling boil and begin a 60-minute timed boil. Add light brown sugar at the start of the boil to boost gravity and dry the finish.

6. Hops additions: At 60 minutes (start of boil) add 0.5 oz Simcoe (bittering). At 15 minutes left add 0.5 oz Amarillo and 0.5 tsp Irish moss. At 5 minutes left add 0.5 oz Citra and 0.5 oz Galaxy. At flameout (end of boil) add the remaining 0.5 oz Simcoe and 0.5 oz Amarillo as a whirlpool addition; stir and let steep for 15–20 minutes at ~180°F (82°C) before chilling.

7. Cool the wort quickly to ~68°F (20°C) using a wort chiller (immersion or counterflow). Transfer to a sanitized fermenter, aerate by splashing or pure oxygen (recommended 8–10 ppm O2 for 5 gallons).

8. Pitch yeast (rehydrated or a properly prepared starter if using liquid yeast). Target fermentation temperature 66–68°F (19–20°C).

9. Primary fermentation will take 4–6 days to reach vigorous activity and ~5–10 days to settle. Monitor gravity. When vigorous activity subsides (usually 4–7 days), consider dry hopping.

10. Dry hopping

Add 2.0 oz dry hop mix (Citra + Amarillo + Galaxy) after 3–5 days of fermentation (about at high krausen or just after activity slows) for intense hop aroma. Leave on the beer for 3–5 days; do not exceed 7 days to avoid vegetal character.

11. After dry hop rest and when final gravity is stable for 2 consecutive days, cold crash to 35–40°F (2–4°C) for 24–48 hours to help clarify beer and drop out hop matter.

12. Prepare priming sugar (3.5 oz corn sugar) in 1 cup boiling water, cool, and add to bottling bucket. Rack beer gently onto priming solution to avoid oxygen pickup.

13. Bottle into sanitized bottles and cap. Condition at 68–72°F (20–22°C) for 10–14 days for carbonation. Optionally lager (cold condition) at 35–40°F (2–4°C) for 1–2 weeks afterwards to mellow and clarify further.

14. If kegging, carbonate to ~2.5 volumes CO2 (approx 12–14 psi at 40°F) or force-carb as desired. Serve at 45–50°F (7–10°C) in a tulip or pint glass to showcase hop aromatics.