Brewing the 15-minute IPA

With a boil time of 15 minutes, you’re getting a lot done. This recipe is designed mostly to test varieties of hops in a somewhat controlled environment. I add a small bag of specialty grains, in my version, to add just a hint of malt flavor behind the hops–I think it provides a better backboard for tasting the hops.

First, the recipe for a 1 gallon batch and then the process:

15 Minutes IPA

Grains, Yeast and Hops:

  • 1 oz hops, your choice. (I’ve used Citra, Mosaic and Chinook)
  • 1.5 lbs Light Dry Malt Extract [DME] (keeping it simple)
  • 4.8 oz Caramel/Crystal Malt 60L
  • SafAle English Ale #S-04 (1/2 packet)

Process:

  1. Mash
    Heat .12 gal of water to 168.2 F, add the Caramel/Crystal grains and hold it at/above but near 156.0 F for 50 minutes. For this small amount of grains I do not mashout. I use a grain bag for this step in my brewpot to speed things up.
  2. Boil
    Replenish the water up to 1.5 gallons in the pot. Add the DME to the wort that we created in the above step and bring it to a boil. When it hits boiling, keep it at a nice vigorous boil but nothing crazy, and start your timer. As you start the timer add .1 oz of hops. At 5 minutes boiling add .2 oz of hops. At flame out add .5 oz of hops. (You will have half an oz of hops left over, store this in the freezer).
  3. Ferment
    Cool the wort (I like to put it in the sink with ice for small batches and run cold water around the pot). When it reaches room temperature (72 F in my kitchen) siphon your wort into the fermenter, aerate by agitating, and add half a packet of yeast. I do not stir it at this point. Attach a blow off tube and let it sit for at least a week.

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  4. Dry hop
    When bubbling in the blow off tube has slowed considerably (about one week to 1.5 weeks) Take your last half oz of hops and, I’d advise using a hop bag which you can sanitize by boiling or by soaking in vodka, put the hops into the fermenter.
  5. Bottle
    I won’t go into too much detail here, but I use honey as priming sugar. For these beers I used .87 oz of honey boiled with water to sanitize and added to the fermenter after cooling. I then gently stir the sugar into the finished beer and bottle from there.

    bottled
    The hardest parts are over, now you just have to wait two (or more) weeks to drink it.
  6. Drink
    After two weeks the beer was ready to drink. Because these are hop forward I chose to skip the conditioning period.

BeerXML and the Actual Recipes:

Note: these are cleaned up as best I could, I don’t use all of BeerSmith’s functionality for small batches like this, so these are provided as is with no guarantees.

Mosaic Recipe

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
1 gal 60 min 58.4 IBUs 14.0 SRM 1.073 1.022 6.7 %

Fermentables

Name Amount %
Caramel/Crystal Malt - 60L 4.8 oz 16.67
Light Dry Extract 1.5 lbs 83.33

Hops

Name Amount Time Use Form Alpha %
Mosaic (HBC 369) 0.5 oz 15 min Boil Pellet 12.3
Mosaic (HBC 369) 0.2 oz 5 min Boil Pellet 12.3
Mosaic (HBC 369) 0.1 oz 0 min Boil Pellet 12.3
Mosaic (HBC 369) 0.2 oz 14 days Dry Hop Pellet 12.3

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 59°F - 75.2°F

Chinook Recipe

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
1 gal 60 min 58.4 IBUs 14.0 SRM 1.073 1.022 6.7 %

Fermentables

Name Amount %
Caramel/Crystal Malt - 60L 4.8 oz 16.67
Light Dry Extract 1.5 lbs 83.33

Hops

Name Amount Time Use Form Alpha %
Mosaic (HBC 369) 0.5 oz 15 min Boil Pellet 12.3
Mosaic (HBC 369) 0.2 oz 5 min Boil Pellet 12.3
Mosaic (HBC 369) 0.1 oz 0 min Boil Pellet 12.3
Mosaic (HBC 369) 0.2 oz 14 days Dry Hop Pellet 12.3

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 59°F - 75.2°F

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