Still trying to perfect an IPA recipe.  The Ranger(ish) clone was great, but lacked hop character. The Ebenezer IPA and Loop de Loop, on the other hand, took things a bit too far. So, it’s time to go back to the basics. Let’s brew the basic Ranger malt profile with heavy amounts of Cascades near the end of the boil for flavor.

I’d rather have an IPA to keep me warm!

Recipe Specifics

• Style: 14-B American IPA
• Batch Size (Gal): 12.00 (for 10 bottled)
• Anticipated OG: 1.062
• Anticipated ABV: 6.4%
• Anticipated SRM: 7 (light)
• Anticipated IBU: 69 Rager (50 Tinseth)
• Brewhouse Efficiency: 70%
• Wort Boil Time: 45+ Minutes

Grain/Extract/Sugar

The basic recipe is 2-row, Crystal, Sugar. Choose a crystal L to adjust your color.

• 20 lbs. Pale 2-row (US)
• 0.5lb Crystal 120L
• 5 lbs. Sugar

Hops

• 2.5 oz. Chinook 12.5% @ 45 min
• 4 oz. Cascade 6.5% @ 10 min
• 4 oz. Cascade 6.5% @ 0 min
• 4 oz. Cascade 6.5% @ dry hop

Water

• Burton-on-Trent profile: per 5 gallons
• — 3.5g Baking Soda
• — 5g Chalk
• — 8.5g Epsom salt
• — 15g Gypsum
• Strike 23 quarts at 168°F
• Mash at 150°F
• No reason for a long boil. 45+ minutes.

Yeast

• Pacman
• 1 week @ 60F
• Rack and dry hop
• 1 week up to 70F

Data

Enter here

Gabrel Nagmay ^ Ebenezer IPA 2.0^^61^49^12^45^9^4^70^100^8.8^0.3^0^0^0^0^70^70^20^36^36^0.5^87^86^5^0^0^0^0^0^0^0^0^0^0^0^0^0^0^0^0^0^8^2.5^45^1^2^5^4^10^1^2^5^4^0^1^2^5^4^0^1^2^0^0^0^1^2^0^0^0^0^1^2^63^150^1.2^^^^^^^^^^^^^^^^^^^^^^^^12.5^6.5^6.5^6.5^0^0^0.2^

Brew Day Notes

Went very smoothly. Hit the temps exactly, but may have collected a bit too much pre-boil. OG was closer to 1.060.

Shortly after pitching the yeast, the carboys started to churn like a lava lamp. Here, 3 days later, they are still going strong! That pacman yeast is incredible.