Daniel Bryg’s American IPA

This beer won the first place in the American IPA category of the NHC’s 2016 first round in the New York judging center.

OG: 1.065
FG: 1.012

Mash at 149°F for 1 hour:

lbs malt
13 2 row
0.6 caramel 60
0.6 Carapils

Boil for 90 minutes with the following hopping schedule:

mins oz hops
75 2.75 Columbus
45 0.5 Columbus
30 1 Simcoe
5 1 Centennial
2 2 Simcoe

Pitch one liquid serving (200bil cells) of RVA 104 – Hoptopper Ale. Start fermentation at 65°F and increase to 70°F over 1 week. Add 4oz of sucrose after 12 days (1.017 SG). Finish at 1.012.

Dry hop at 70°F for 3 days with 1oz of each Columbus, Polaris, Simcoe, Mosaic.

Then more dryhopping for another 3 days with 1oz of each Amarillo, Simcoe, Mosaic, Centennial.

For those interested in mash water ion levels (ppm):

Ca+2 Mg+2 SO4-2 Na+ Cl HCO3
72 0.4 127 4 25 30