Recipe information
Make Ipa in just 504h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Grain Bill
Hops
Yeast & Adjuncts
Water & Salts
Grain Bill
1. Heat strike water and add salts
Bring 25 L of strike water to the target dough-in temperature (about 72°C to achieve mash temp ~66°C). Dissolve 3 g gypsum and 2 g calcium chloride into the strike water and stir thoroughly so salts are evenly distributed. This creates a balanced mash profile for hop-forward beer.
2. Dough-in and mash
Add the crushed grains (5.0 kg pale malt, 0.3 kg Munich, 0.25 kg Crystal 40L, 0.15 kg CaraPils) to the strike water while stirring to avoid dough balls. Aim for a mash temperature of 66°C. Hold the mash at 66°C for 60 minutes. Stir or gently recirculate (vorlauf) a few times during the mash to maintain even temperature and enzymatic activity.
3. Mash-out
Raise mash temperature to 76°C (mash-out) by adding a small amount of near-boiling water or direct heating, then hold for 5–10 minutes. Vorlauf until runnings are clear, then begin lautering.
4. Sparge
Sparge with 10 L of water heated to 76°C. Collect enough wort to have approximately 23–24 L in the kettle pre-boil (accounting for boil-off). Combine first runnings and sparge runnings and bring to a boil.
Hops
5. Boil and bittering addition (60 minutes)
Bring the collected wort to a vigorous rolling boil. Once boiling, add 30 g Columbus hops (bittering) at the start of the 60-minute boil. Set a timer for 60 minutes.
6. Mid-boil additions (15 minutes left)
With 15 minutes remaining in the boil, add 25 g Citra and 25 g Mosaic hops for flavor and early aroma. Also add the Whirlfloc tablet (1 tablet) at this time to help with kettle fining.
7. End of boil / flameout
At flameout (end of 60-minute boil), turn off the heat. Optionally rest for 5 minutes to allow break material to settle. Prepare for whirlpool additions.
8. Whirlpool (post-boil hop stand)
Whirlpool the wort and let it sit off heat at around 80°C (cooling slightly from boiling) for 15–20 minutes. Add 40 g Citra and 30 g Mosaic at whirlpool (flameout) and steep to extract aroma without excessive bitterness. Maintain gentle whirlpool motion to concentrate hop and break material in the center for easier trub separation.
9. Chill and transfer
After whirlpool, chill the wort quickly to yeast-pitching temperature (18–20°C) using an immersion or plate chiller. Transfer chilled wort into a sanitized fermenter, leaving most trub and hop debris behind in the kettle. Top up with water if needed to reach ~19–20 L in the fermenter (post-chill volume).
Yeast & Adjuncts
10. Prepare yeast
For a dry yeast (11 g US-05), you can either rehydrate according to the manufacturer's instructions or sprinkle directly onto the wort. If rehydrating, use sterile water at 35–37°C and rehydrate for ~15 minutes before pitching. Ensure fermenter and any tools are sanitized.
11. Pitch yeast and ferment
Pitch the yeast into the cooled wort (18–20°C). Seal the fermenter and attach an airlock. Ferment at a stable 18–20°C for primary fermentation. Expect vigorous fermentation in the first 48–72 hours. Maintain temperature for 7 days or until activity slows and gravity approaches expected range.
12. Dry hopping
After primary fermentation slows (around day 7), add dry hops directly to the fermenter: 60 g Citra and 40 g Mosaic. Leave the dry hops in contact for 3–5 days at fermentation temperature (18–20°C) to extract bright hop aroma and flavor without grassy notes.
13. Cold crash and packaging
After dry hopping period, cold crash the fermenter to ~3–4°C for 24–48 hours to help drop yeast and hop particulates. Rack to bottling bucket or keg, avoiding pulling excessive trub. If bottling, dissolve 140 g priming sugar in 240 ml boiling water, cool, then gently mix into bottled beer for carbonation. Bottle into sanitized bottles and cap.
14. Conditioning
Condition bottles at 18–22°C for ~10–14 days to carbonate, then chill and age a few days before drinking. If kegging, carbonate to ~2.4–2.6 volumes CO2 and condition for a few days.
Water & Salts
15. Dissolve salts in strike water
Before dough-in, dissolve 3 g gypsum and 2 g calcium chloride into the 25 L strike water and stir well so salts are evenly distributed. This will slightly accentuate hop bitterness and improve yeast health.
16. Adjust final volumes
Track your kettle volumes during lautering and sparging so you collect ~23–24 L pre-boil. After boil and chilling expect ~19–20 L in the fermenter. Top up with sanitized water if necessary to reach target pre-fermentation volume.
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