The recipe I use was originally based on a clone recipe for Sierra Nevada Celebration Ale, although I don't think that I've ever really brewed it exactly to the details of the recipe and got by with whatever ingredients I had available to me.
This beer uses 100% Dry Wolf Spring Water, which is perfect for this style of beer since moderate hardness in the water works well to accentuate the hoppiness of the beer. I've been trying to get better at understanding water chemistry and beer and I did add some Gypsum(Calcium Sulfate) and Calcium Carbonate to the mash water. The Calcium addition is to get the mash into the proper PH range for the lighter colored grains that are used. The sulfate will create a sharper bitterness from the hops which is also important in this style.
The grain bill for the recipe is pretty simple. About 90% American 2-row barley malt with about a pound of Crystal malt for color and a half pound of CaraPils for body.
Hops are a big player in this style and there are plenty in this recipe. Chinook hops are used for the main bittering hop at the start of the boil and I actually tried first wort hopping with the Chinooks to get some extra aroma/flavor out of them as well. We'll see how that turns out. Some folk don't like the aroma/flavor of Chinook and use it mainly for bittering but other folks, including myself, like the aroma and flavor which can be almost pine-like at times. Cascade hops are used with 30 minutes left in the boil to add some bittering but also the citrusy flavor that cascade hops are so well known for. With 5 minutes left in the boil I added a blend of my remaining homegrown hops which included Chinook, Cascade and Centennial. This 5 minute addition is for hop flavor and aroma with little or no bitterness derived from these hops. This is a good place for homegrown hops since the actual bitterness or alpha acid level they have is not known and they will have a fresher flavor and aroma than store bought hops. Finally an addition of Centennial hops is added right as the flame is turned off at the end of the boil and allowed to steep in the wort through the cooling process, which mainly imparts hop aroma to the beer. Cascade, Centennial and Chinook are sometimes referred to as the C-hops because they are all fairly similar with differences in how much bitterness they impart on the beer. They are all known for a citrusy or almost grapefruit like aroma with Chinook almost tasting pine-like at times.
Here's a picture of the sparging process followed by the original gravity reading and the recipe data from Beer Tools Pro.
Dry Wolf IPA
14-B American IPA
Author: Bob Hoenisch
style="font-size:12px;">Size: 5.26 gal
Calories: 233.33 kcal per 12.0 fl oz
Original Gravity: 1.070 (1.056 - 1.075)
Terminal Gravity: 1.016 (1.010 - 1.018)
Color: 11.16 (6.0 - 15.0)
Alcohol: 7.1% (5.5% - 7.5%)
Bitterness: 68.2 (40.0 - 70.0)
12.0 lb Standard 2-Row
12.0 oz 2-Row Caramel Malt 10L
4.0 oz 2-Row Caramel Malt 120L
.5 lb 2-Row Carapils® Malt
2.0 ea Fermentis US-05 Safale US-05
1.0 oz Chinook (11.1%) - added first wort, boiled 60 min
2.0 oz Cascade (6.3%) - added during boil, boiled 30.0 min
0.75 oz Homegrown C-Blend (8.0%) - added during boil, boiled 5.0 min
1.0 oz Centennial (8.0%) - steeped after boil
Ambient Air: 35.0 °F
Source Water: 55.0 °F
Elevation: 3500.0 ft
00:03:00 Mash in - Liquor: 4.49 gal; Strike: 165.15 °F; Target: 152.0 °F
01:03:00 Saccrification Rest - Rest: 60.0 min; Final: 150.0 °F
02:03:00 Sparge - Sparge Volume: 5.5 gal; Sparge Temperature: 190.0 °F; Runoff: 6.8 gal
Results generated by BeerTools Pro 1.5.2