El Segundo Brewing Company (El Segundo, California) Founder and Brewmaster Rob Croxall shared this recipe for one of the first IPAs he brewed.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 70%
OG: 1.061
FG: 1.010
IBU: 44
ABV: 6.7%
MALT/GRAIN BILL
7 lb (3.2 kg) 2-row base malt
6 lb (2.7 kg) white wheat malt
0.5 lb (227 g) rice hulls (if you’re concerned about a stuck mash)
HOPS SCHEDULE
1 oz (28 g) Chinook [11.1% AA] at 60 minutes
1 oz (28 g) Cascade at 5 minutes
1 oz (28 g) Nelson Sauvin at 5 minutes
0.5 oz (14 g) Chinook dry hop 7 days
1 oz (28 g) Cascade dry hop 7 days
2 oz (57 g) Nelson Sauvin dry hop 7 days
YEAST
White Labs WLP0001 or Wyeast 1056
DIRECTIONS
Mash the grains at 148°F (64°C) for 60 minutes. Sparge at 168°F (75°C), bring to a boil, and boil for 60 minutes, following the hops schedule. Whirlpool and cool to 68°F (20°C) rapidly. Maintain fermentation temperature at 68°F (20°C). Once primary fermentation and diacetyl rest are complete, drop the temperature to 60°F (15°C) and dry hop for 7 days. Don’t use a filter or finings; the beer should finish with a medium haze but shouldn’t be murky. Carbonate to 2.5 vols of CO2.