This is a tweak on one of my favourite American IPAs – Founders All Day IPA.

The idea was to add a bit of background spice with the rye addition, and boost the fruity yeast esters by fermenting with some Vermont yeast, harvested from a bottle of Cloudwater DIPA v6 and made into a 2l starter.

Style: American IPA
ABV: 6%

Batch volume:  24l
Hops:  Chinook  |  Columbus  |  Pekko  |  Williamette
IBU:  63

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GRAIN BILL:
Base malt:  4kg GOLDEN PROMISE
Speciality grains:  300g CRYSTAL 20L  |  300g FLAKED OATS  |  100g RYE

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MASH SCHEDULE:
Infusion:  15l
Beta Glucan:  30 mins @ 45°c
Protein rest:  30 mins @ 55°c
Saccharification:  45 mins @ 65°c
Mash out:  10 mins @ 78°c
Sparge:  18l @ 78°

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BOIL SCHEDULE:
Boil time:  60 mins
60 minute hop addition:  3g ea. Chinook  |  Columbus  |  Pekko  |  Williamette
10 minute addition: 5g Irish Moss  |  1 x White Labs servomyces
5 minute hop addition:  15g ea. Chinook  |  Columbus  |  Pekko  |  Williamette
Hop Stand:  15 mins @78°c:  42g ea. Chinook  |  Columbus  |  Pekko  |  Williamette

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FERMENTATION:
Primary fermentation:  7 days @ 21°c
Secondary fermentation: 14 days @ 21°c

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DRY HOP:
Secondary – 7 days @21°c:  35g ea. Chinook/Columbus/Pekko/Williamette