miPA

Brewer:	Andrew Holm		Email:	-
Beer:	miPA		Style:	India Pale Ale
Type:	All grain		Size:	11 gallons
Color:	9 HCU (~7 SRM)		Bitterness:	57 IBU
OG:	1.058		FG:	1.012
Alcohol:	6.0% v/v (4.7% w/w)
Water:	I use fairly carbonate water (high temporary hardness, low permanent) and add gypsum to mimic Burton water. Consult your local water report.
Grain:	13 lb. American 2-row 4 lb. American Vienna 1 lb. American crystal 40L 1 lb. Flaked oats
Mash:	80% efficiency
	Protein rest at 130 for 30 minutes Infusion to 150 for 60-90 minutes (iodine negative) Infusion to 168 for 10 minutes Recirculate.
Boil:	90 minutes	SG 1.054	12 gallons
	2 lb. Cane sugar
	I actually use a variety of high-alpha hops for this house beer, including Simcoe, Zeus, Warrior (when we had Warrior), and (my favorite) Amarillo. 2 pounds of lightly caramelized cane sugar, or 2 pounds of turbinado or demerara added at knockout. Adds a nice crispness to the beer. For a winter beer, just beef up the malt or use a couple of pounds of extract instead.
Hops:	3 oz. Centennial (10.5% AA, 90 min.) 1 oz. Centennial (10.5% AA, 10 min.) .5 oz. Centennial (aroma)
Yeast:	Simple. US-56, Safale 4, or Nottingham dry. Ferment between 58 and 68 (depending on the seasonal condition of the basement).
Log:	Dry hop with your aroma hop of choice. I fooled my wife into thinking this was a beefy German pilsner once by dry hopping with Hallertauer.
Carbonation:	I like to bottle condition this beer with slightly less than the standard 3/4 cup of corn sugar per 5 gallons. More like 2/3 cup - the bubbles are a little tamer at cellar temps that way. I'm a fan of it on draft, too, but it goes a little too fast that way!
Tasting:	This beer is best served at cellar temperatures for the malt to balance properly with the hops. Too cold and the beer is merely bitter.

Recipe posted 05/07/08.