So as most of you that know me and my wife, she likes her IPA’s. I have been trying to figure out what she likes over the past year and going to make a session IPA for her that hopefully doesn’t taste like water. Session IPA’s can be hard to do because I don’t want hop water, I want a beer but not all the alcohol. After doing some research and knowing what my wife likes I created this recipe. When I make a recipe I try to keep it simple and adapt from there.

With that said I started the night before grabbing my RO water and adding in my salts. Woke up the next morning to the water at 158 F and doughed in. After about 30 minutes of the pump running I shut it down and gave the grain bed a good stir. With about 8 minutes left on the mash I cranked the Anvil up to 168 F to mash out. First time ever it hit 168F with under 2 minutes left in the mash. Usually I hit the 168 F about 5-7 minutes after the end of the mash. 5 minutes after the mash and the wort is sitting at the 168 F I removed and tilted the basket and started to drain the wort out of the grains. Also at this time I cranked up the Anvil to 212 F. Pulled a wort sample and came in at 1.041 SF, which was 1 point higher then expected. Once we hit about 200 F I pulled my typical 2 cups of hot break.

Once the boil started all I needed to do was start the timer. There really isn’t any additions here other than a whirl pool at about 180 F for 20 minutes. I do add some Irish moss and yeast nutrients at about 10 minutes left of the boil. Going for a simple to make beer and may not need to do the full 60 minute boil but figured lets start off with it and adjust from here. Killed the power after the 60 minute boil was up and added in the hops. Tossed on the chiller for a few and walked the temperature down to about 180 F. Let the hops sit at that temp for about 10 minutes and than continue the cool down. Pulled a sample and it came in at 1.045 SF. Got down to 75 F and transferred into the fermentor. Pitched the yeast and set aside to ferment up.