Under Pressure IPA recipe :
- Color: Blonde
- Alcohol: 5.8%
- Quantity: 20L
- Bitterness: Strong
- Difficulty: Moderate
- Brewing time: 6h
Ingredients :
Malts :
- 4kg Pilsner Malt
- 0.85kg Munich I Malt
- 0.25kg Melano Malt
“Hot side” Hopping :
- 20g Simcoe hops (Boil : 60 minutes)
- 20g Simcoe hops (Boil : 20 minutes)
- 20g Amarillo hops (20 minutes Whirlpool, 70°C)
1st Dry Hop (J+1 ou 2) :
- 20g Amarillo hops
- 20g Citra hops
2nd Dry Hop (j+7) :
- 20g de houblon Amarillo
- 20g de houblon Citra
Yeast & Brewing Water :
- 2 Packs (11g) of Safale US-05
- Total Water Volume : 33L (Sulfate > Chlorure : 2:1)
Last but not least :
Brew Nico’s under pressure IPA recipe step by step:
Stage 1 :
In your brewing vat, heat 17 liters of water to 72°C and pour in the crushed grains.
Stir well to soak all the malt and don’t hesitate to crush the lumps against the walls of the vat.
Mix until the temperature drops to 66°C and maintain it for 1 hour.
In parallel, heat 16 liters of water to 75°C.
Stage 2 :
Once the mashing hour has passed, do a 10-minute mash out at 76°C.
Then proceed to filtration and rinsing.
Stage 3 :
Put your vat on heat to proceed with a 60-minute boil.
Integrate your 20g of Simcoe at the start of the timer.
With 20 minutes remaining, add the remaining 20g of Simcoe.
Stage 4 :
If you cool with a Serpentine, don’t forget to sterilize it in the wort 15 minutes before the end of the boil.
Once this time has passed, cool to 70°C and infuse 20g of Amarillo for about thirty minutes.
If you have an automatic vat, start the recirculation pump. This will reproduce the Whirlpool effect without tiring you. If you are old-fashioned, prepare your biceps and create a big whirlpool with your fouquet.
Stage 5 :
Once the 20 minutes have passed, cool the wort to 18°C.
Take the density, which should be around 1.056, transfer to your fermenter (of the Keg King brand, of course) and don’t forget the yeast.
Stage 6 :
Use a spunding valve and open it completely to start.
As soon as you see the Krausen, put your first Dry Hop. If you can purge the pellets with CO2 and send them under pressure into your fermenter, it’s better.
Set the spunding valve to 10/12 PSI.
Stage 7 :
5 days later, integrate your 2nd Dry Hop (ideally under pressure).
After two days, set the spunding valve to 14 PSI and leave your fermenter alone for 1 to 2 weeks.
The final density should be around 1.011.
Stage 8 :
Once this time has passed, do a good Cold Crash at 3°C and take advantage of this cold time to carbonate your beer (ideally) to 2.3 vol of CO2.
Set the Manometer of your CO2 cylinder around 14 PSI and leave your fermenter alone for a few days.
Our carbo advice : The best thing is to taste regularly, until the degree of carbonation suits you.
Stage 9 :
Here you have 2 choices:
- Counter pressure bottling
- Service from your fermenter (Keg King, of course!)
For the service, we advise you to equip yourself with a tap with compensator, with a tap adapter and a Ball Lock connector to plug everything onto your fermenter.
Conclusion :
This beer, regularly brewed by our friend Nico from Keg King, is ideal for starting pressure fermentation.
It’s not difficult to brew and it’s very good! The emphasis is on the sharp character of the hops. This pressure IPA recipe will present beautiful citrus aromas, resinous notes, and subtle tropical and apricot hints. It will also be very refreshing and perfect for the summer season.
Nico’s bonus : It is possible to brew this recipe with the SafLager 34/70 strain, the beer will be even cleaner and will become an India Pale Lager!