India Pale Ale has a fuller malt profile and body, often adding fruity flavors and a degree of caramel. The flavor balance still leans heavily toward the hops, which are highly aromatic and suggestive of pine and tropical fruit.
11 lbs. Two-row
1 lb. Caramel 10L
1 lb. Carapils
1 lb. Munich
1 lb. Victory
1 oz. Columbus pellets – bittering – boil for 60 mins.
2 oz. Hallertau pellets – flavor & aroma – add little by little over the last 30 mins. of boil
2 oz. Centennial whole leaf – dryhop
California Ale Yeast (WLP001)
Heat 4 gallons of water to 162 degrees F. Add the crushed grains and stir thoroughly, aim for a temperature of 149 degrees when completely mixed. Rest 30 minutes, then vorlauf until clear. Run off, sparging with 5 gallons of water at 170 degrees, to collect 6 gallons of wort. Bring the wort to a boil, then set a timer for 60 minutes and add the Columbus hops. Add the Cascade hops little by little over the last 30 minutes. When there are 15 minutes left on the timer, add 1 Tablespoon of reconstituted Irish Moss. After the boil, cool the wort to 70 degrees, pour it into a sanitized fermenter, and pitch the yeast. Allow to ferment for 4 or 5 days at 70-72 degrees, then siphon into a second sanitized fermenter and add the Centennial hops. Allow at least one week in the secondary fermenter before bottling. At bottling time, siphon into the sanitized bottling bucket and stir in ¾ cup corn sugar immediately before filling the bottles. Allow the bottles to sit at room temperature (not over 75 degrees) for two weeks before chilling and drinking.