American Pale Ale Recipe - Antipodean IPA

Recipe Info

Recipe Image

Antipodean IPA

by on
All Grain
22 Liter(s)
27.4 Liter(s)
60 min
70%
1. Water treated with AMS at the beginning of the mash (20 ml). 2. Used extra pale malt instead of regular pale. 3. Gypsum and calcium chloride added and mixed with grain before mashing. 4. Sparged with 9 litres of water (77 C) 5. Boiled with a boiling hood on at all times to ensure a vigorous boil. 6. Hop stand at 77 celcius for 20 minutes. Gravity reading was 1.058.

Fermentables

88% - Pale 2-Row - UK
5.3
36
2
Mash
5% - Carapils - Dextrine Malt - US
0.3
33
1
Mash
3% - Torrified Wheat - US
0.2
36
2
Mash
3% - Flaked Oats - US
0.2
37
1
Mash

Hops

Vic Secret
8
Pellet
Boil
60 min(s)
18.5
16.0
Motueka
17
Pellet
Boil
15 min(s)
4.4
4.0
Nectaron
26
Pellet
Boil
5 min(s)
11
6.2
Vic Secret
35
Pellet
DryHop
5 day(s)
18.5
0.0
Motueka
35
Pellet
DryHop
5 day(s)
7
0.0
Motueka
37
Pellet
FlameOut
0 min(s)
4.4
0.0
Nectaron
43
Pellet
FlameOut
0 min(s)
11
0.0

Yeast

Mangrove M44 West Coast
82%

Other Stuff

AMS
20
ml
Mash
Gypsum
8
g
Mash
Calcium Chloride
0.5
g
Mash

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Antipodean IPA
American Pale Ale
  • 22.00 Gallons Liters Batch Size
  • 27.40 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.057 OG
  • 1.010 FG
  • 26.2 IBU (tinseth) Bitterness
  • 0.46 BG:GU
  • 4.1° SRM Color
  • 70% Efficiency
  • 6.0% ABV Alcohol
  • 190 per 12oz Calories
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