What does 60 minutes of IPA mean

Brew your own beer - instructions on how to brew 20 liters of India Pale Ale

Brewing an India Pale Ale (IPA) isn't rocket science. All you need are some equipment, hops, water, malt, yeast and about two to five weeks of patience until you can enjoy your home-brewed beer cool. yourbrandedbeer.de tells you what you need and how you can brew your IPA in seven steps.

Step 1: Devices & Registration

You need a few devices and accessories to brew your own beer. You can buy these online. There are several websites that specialize in brewing beer and offer everything to do with making beer yourself. You will need the following devices:

  1. Preserving machine with thermometer
  2. Lauter tub with tap
  3. Sieve inside the vat
  4. Fermentation bucket
  5. Wooden spoon
  6. Wort spindle

Now it can almost start. Because of the beer tax, every brew and the corresponding brewery must be registered with customs. However, up to 200 liters of home-brewed beer per year are tax-free.

Step 2: ingredients

To brew 20 liters of the craft beer classic IPA you need the following ingredients:

  1. 24 liters of water
  2. 2.5 kilograms of pale ale malt
  3. 1 kilogram of caramel malt
  4. 0.8 kilograms of melanoidin malt
  5. 50 grams of centennial hops
  6. 100 grams of cascade hops
  7. 11.5 grams of Safale US-05 dry yeast

Tip: Crushed malt saves you having to use the malt mill to grind it.

Step 3: mashing

Now it's time to get down to business. In the automatic cooker, you heat the water to 64 ° C, add the crushed malt and hold the temperature for 60 minutes. Then the rest begins. At different temperatures, the starch in the malt is converted into sugar and the different ingredients are washed out of the malt. For an IPA, it is recommended to hold 73 ° C for about 5 minutes for the second rest after the first hour and 78 ° C for the third rest for another 5 minutes. The mash obtained is a sticky mixture and the basis for the fermentation in step 6.

Step 4: Lautering & Cooking

You now have to sieve out the malt residues - the spent grains. To do this, you pour the mash into the lauter tun with an inserted sieve. The so-called wort settles through the sieve, a sweet liquid without solid components. You cook this for 80 minutes with the addition of the different types of hops. After about 10 minutes add 25 grams of Centennial, after another 10 minutes add the remaining 25 grams.After about 40 minutes add 40 grams of Cascade hops, and another 30 grams towards the end of the cooking time.

With the wort spindle you can measure the proportion of dissolved substances during the cooking time, which is known as the original wort. The height of the original wort is measured in degrees Plato. For IPA, the original wort should be between 13 and 15 ° P. For the measurement you pull a small amount of the wort from the lauter tun, let it cool down in a tube and dip the wort spindle into it. The original wort can be adjusted when cooking. When water evaporates, the original gravity increases. Adding hot water will reduce the original wort.

Step 5: knock out

The protein precipitated by the cooking and the hops residues in the wort have to be removed. You take the wooden spoon and stir the whole thing in a circle so that a swirl forms. After about 10 minutes, most of the suspended matter has settled on the surface. You now pour the clean wort - adding the remaining 30 grams of Cascade hops - into the fermentation bucket and let everything rest overnight. Since the wort is sensitive and germs should not penetrate, close the fermentation bucket with the lid. You pull off about 5 percent of the wort and freeze this so-called food.

Step 6: let it ferment

In the sixth step, the wort finally becomes beer. To do this, remove some of the seasoning and stir in the yeast until the mixture foams. You stir this mixture into the wort, put the lid on and the main fermentation begins. The fermentation tube in the lid allows the carbon dioxide to escape and at the same time ensures that no air can get into it. The end of the fermentation process is reached when hardly any bubbles rise and the bucket no longer foams. Bring the food to room temperature and put it in the fermentation bucket, so that the yeast starts working again.

You now fill the young beer in bottles that have been thoroughly rinsed beforehand and sterilized in the oven. Swing-top bottles, which also look chic, are ideal for this. You let this stand for about 1 week to 10 days at room temperature, whereby the yeast converts the sugar from the food into CO2 and so the carbonic acid comes into the beer.

Step 7: wait & enjoy

It will soon be time and your patience will no longer be tested. Your home-brewed beer has to be refrigerated for 2 to 4 weeks and then you can finally enjoy it. Summer tip: The fruity flavor of a well-chilled India Pale Ale goes perfectly with hot summer days and barbecues.

Try it out - cheers!