The following is an excerpt from John Palmer’s newly updated book How to Brew:
“American IPA is all about hops; typically American ‘C’ hops such as, Chinook, Centennial and Cascade, but also the new Pacific varieties from New Zealand and Australia with their tropical fruit aromas. The Rushmore IPA recipe below is a West Coast IPA with just enough caramel and Munich malt to add complexity.”
American ale yeast with a sufficient yeast starter (250 billion cells)
0.75 tsp. (3 g) Irish moss added 15 minutes before end of the boil (optional)
Recommended water profile, PPM (optional):
Total alkalinity: 0–50
Original Gravity: 1.059 (14.5° P)
Final Gravity: 1.015 (3.8° P)
Boil Time: 60 minutes
Pre-boil Volume: 3 gal. (11.4 L)
Pre-boil Gravity: 1.051 (12.6° P)
Put 2 gal. (7.6 L) of water in the boil pot and heat to 160°F (71°C). While the water is heating, put the Wort A specialty grains (caramel malt) into a grain bag and tie off the ends so the grains can’t escape.
Once the water has reached 150° F (66° C), immerse the grain bag in the water for 30 minutes. For more information on steeping specialty grains, visit Let’s Brew on the AHA website.
After 30 minutes, remove the grain bag and let it drip until it stops. Add the rest of Wort A malt extract (2.2 lb pale DME, 1 lb Munich DME) to the water and stir until totally dissolved. Top off with water until you reach 3 gal. of wort.
Bring to a rolling boil for 60 minutes, adding hops at specified intervals from end of boil. Add Wort B (4 lb pale DME) at knockout (0 min) until totally dissolved.
Strain wort into sanitized fermentation vessel with 2–3 gallons (7.6–11.4 L) of pre-boiled, chilled water for a total volume of 5 gallons (18.9 L).
Pitch yeast when temperature reaches 65° F (18° C).
Ferment in primary at 65° F (18° C) until fermentation slows significantly (7–9 days).
Rack to secondary fermenter and dry hop for no more than 10 days at 68° F (20° C).
Keg at 2.5 volumes (5 g/L) of CO₂ or bottle condition with 4 oz. (113 g) corn sugar.