The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

Bangalor IPA

Have made several batches of this brew and it always brings
good reviews. Named for the hometown of a good friend who helped
formulate a brew like he used to get years ago in his home country.
Bangalor is a major brewing and distilling area in India.

Brewer: Ed Hopkinson Email: -
Beer: Bangalor IPA Style: India Pale Ale
Type: Extract w/grain Size: 5 gallons
Color:
20 HCU (~12 SRM)
Bitterness: 56 IBU
OG: 1.069 FG: 1.012
Alcohol: 7.4% v/v (5.8% w/w)
Water: We have good tap water, high in minerals. We boil 6 gals. the night
before for use on brew day to evaporate the chlorine.
Grain: .5 lb. British mild
.5 lb. American crystal 40L
Steep: Steep grains at 156°F for 30 mins.
Boil: 60 minutes SG 1.116 3 gallons
6 lb. Light malt extract
3 lb. Amber malt extract
Remove grains
Raise to boil
Add hops per hop schedule
Extracts added at 45 mins. to minimalize carmelization
1 tsp. Irish Moss added for last 5 mins.
Hops: 3 oz. Northern Brewer (8.5% AA, 60 min.)
1 oz. Kent Goldings (5% AA, 30 min.)
1 oz. Kent Goldings (aroma)
Yeast: Wyeast 1968 (Special London)slurry from starter
Have used Wyeast 1098 (British Ale) with good results also
Log: Dry hop with 1 oz. East Kent Goldings in secondary
Carbonation: 1.8 volumes Corn Sugar: 2.38 oz. for 5 gallons @ 68°F

Recipe posted 02/06/99.