Homebrew Recipe
Boulevard Brewing Co.'s Single-Wide IPA Clone
- Method:
- Partial Mash
- Style:
- American IPA
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 6.5 gal.
- Efficiency:
- 0
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- December 2019, Vol. 25, No. 8 page 67. Single-Wide IPA is Boulevard's take on a West Coast-style IPA, with a balanced profile coming from the interplay of malty notes from Single-Wide's grist bill and hop flavors and aromas coming from a solid lineup of American hops and a featured guest from down under.
- Notes:
- Start with 1 gallon of water in the brew kettle; heat to 158F. Steep the crushed malts in a mesh bag for 45 minutes, then remove. Add 5.5 gallons more of water, rinsing the grain bag during addition; heat to 180F. Turn off the heat. Add the malt extract, and stir thoroughly to dissolve completely. You do not want to feel extract at the bottom of the kettle when stirring with your spoon. Turn the heat back on and bring to a boil. Boil the wort for 90 minutes, adding hops at the times indicated in the recipe (if you can't find Topaz, substitute Amarillo). Adjust OG post-boil with RO water as required. Chill the wort to 62-64F, pitch the yeast, and ferment until complete. Dry hops should be added when gravity is about 1.016. Cool to 32-34F and cold condition for four days. Rack the beer, prime and bottle condition, or keg and force carbonate.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.056 | 1.012 | 5.7 | 8 | 57 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Pilsen Dry Malt Extract | 4 lbs. | 57.14 |
| Wheat Dry Malt Extract | 1.5 lbs. | 21.43 |
| Munich Malt | 1 lbs. | 14.29 |
| Notes: Munich malt (10L) | ||
| Amber Malt | 0.5 lbs. | 7.14 |
| Notes: European amber malt (25L) | ||
| Total: | 7.00 lbs. | |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| Topaz | 0.67 oz. | 60 | Boil | 15 |
| Notes: 10 AAU (substitute Amarillo if you can't find) | ||||
| Cascade | 0.54 oz. | 30 | Boil | 6 |
| Notes: 3.24 AAU | ||||
| Centennial | 0.32 oz. | 30 | Boil | 10 |
| Notes: 3.24 AAU | ||||
| Citra | 0.27 oz. | 30 | Boil | 12 |
| Notes: 3.24 AAU | ||||
| Summit | 0.2 oz. | 0 | Steep | 16 |
| Notes: 3.24 AAU at knockout | ||||
| Citra | 1 oz. | 0 | Dry Hop | 0 |
| Cascade | 1 oz. | 0 | Dry Hop | 0 |
| Centennial | 1 oz. | 0 | Dry Hop | 0 |
| Name | Amount |
|---|---|
| Cascade | 1.54 oz. |
| Centennial | 1.32 oz. |
| Citra | 1.27 oz. |
| Summit | 0.2 oz. |
| Topaz | 0.67 oz. |
Yeast
| Name | Lab | Product |
|---|---|---|
| British Ale | Wyeast | 1098 |
| British Ale 1 | Omega | OYL-006 |
| Dry English Ale Yeast | White Labs | WLP007 |
| SafAle | Fermentis | S-04 |
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Partial Mash | 158 | 45 | Partial |
| Notes: Start with 1 gallon of water in the brew kettle; heat to 158F. Steep the crushed malts in a mesh bag for 45 minutes, then remove. | ||||