iPK 1.0 Recipe

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iPK 1.0

by on
All Grain
3.4 Gallon(s)
1.5 Gallon(s)
25 min
Comments  Brew Sessions (0)
Notes: more grain to get the ABV up due to lower efficiency, higher strike temp (166), partial boil, adding NaCl after Brulosophy result, first kolsch yeast, lower dry hop to add complexity since bigger dry hops in low ABV is not making much difference. Higher temp didn't matter, still dropped to 155, longer mash also didn't matter, efficiency still at 60%, but pH was right on, as was final numbers. Cooled to 100. Almost blow off on 2/3 at 9a. Blew off sometime that afternoon. Did temp when there was still a lot of K. Tastes awesome at dry hop! Big yeast character, slightly bitter, dry. Maybe highest Attenuation ever for me. Tastes amazing at kegging! Had a sulfur note for the first week that went away after some head purging. Def too bitter, even with the extra crystal. A bit of a granny Smith apple note. 3 weeks in, it really conditioned well, and is a crush able tasty brew. Partial Boil Process 1. Mash with 2 gallons of water, and 1g Gyps, 1g CaCl 2. Bring to a boil, add hops in proper time 3. After boil, add 2g Gyps, 2g Eps, 1.5g NaCl, and add 2 gallons of cold water OG/pH: 8.6 / 5.36 (mash) FG/pH: 4.0 / didn't measure Pitch: 2/1 9p Temp: 2/4 9p DH: 2/6 9a Keg: 2/8 9p Review: Cloudy gold. Medium nose, with peach, plum, apple, and blackberry notes, and a prominent yeast character. Clean and slightly dry, some bitterness in the finish, otherwise crisp and nice after conditioning.

This recipe was cloned from iPA 1.1.


% lb fermentable ppg   L   usage  
77% 4 Pale Ale - US 37
10% 0.5 White Wheat - US 40
10% 0.5 Munich - Light 10L - US 35
4% 0.2 Caramel/Crystal 15 - US 35
5.2 lb


oz variety type usage time AA   IBU  
2 Rakau Pellet Boil 25 minutes 12.0 78.2
0.5 Ekuanot Pellet Dry Hop 0 days 0.0 0.0
2.5 oz IBUs calculated using the Rager formula


name attenuation  
Fermentis Safale K-97 81%

Other Stuff

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Mash Steps

type heat temp °F time
Saccharification Rest Infusion 155 30 minutes

Special Instructions

  1. 4 gallons of distilled water
  2. NW Profile: 3 Gyps, 2 Eps, 1.5 Salt, 1 CaCl
  3. Ferment @ 67

Tasting Notes (0)

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Recipe Facts

iPK 1.0
3.40 Gallons Liters
1.50 Gallons Liters  @  25  min
5.2° SRM
78.2 IBU (rager)
3.5% ABV
110 per 12oz
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