Home Brewing Recipes Baker Street Ales Associate Brewer Arny Lands
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Hi everyone - Thanks for sending me all those encouraging e-mails. So many of you have written that Arny Lands (my boss and the head brewer here at the Baker Street Brewery) is letting me write his column again this month. If you like this recipe please let Arny know. I could use a raise in pay!
Let's get started. Here's how to make one of my favorite beers using all grain-
Style: American IPA Original Gravity: 1.065 Final Gravity: 1.012 IBU: 64 Color: 7 SRM Alcohol: 7% ABV Boil: 60 minutes
Ingredients 12.75 lbs. American 2-Row Malt .75 lb. Munich Malt 1 lb. Crystal Malt (15L) 0.25 lb. Crystal Malt (40L) 1 oz. Horizon Hops (13% AA) boiled 60 minutes 1 oz. Centennial Hops (9% AA) boiled 10 minutes 1 oz. Simcoe Hops (12% AA) boiled 5 minutes 1 oz. Amarillo Hops (9% AA)boiled 0 minutes White Labs WLP001 California Ale Yeast, Wyeast 1056 American Ale Yeast, or Fermentis Safale US-05
Directions Mash all grains at 149F until fermentation is complete. This may take 90 minutes due to the low mash temperature. Once conversion is complete sparge with 170F until pre-boil volume is reached. Boil for 60 minutes adding hops according to the schedule above. Cool to 67F, pitch yeast and ferment at 67F until final gravity is reached.
Replace the American 2 row malt with 9.75 lbs. of light liquid malt extract. Replace the Munich Malt with 0.5 lb. of Munich liquid malt extract. Steep all other grains at 155F.
Good luck with your brewing. Hope you have great success with our Dr. Watson IPA!