One of my very favorite recipes so far has been the “Rainy Day IPA” – brewed back in 2010 and 2011. I modified things a little based on what my local brew shop had (Centennial instead of Cascade, and White Labs rather than Wyeast), but otherwise it’s basically the same as before.
Ingredients for Rainy Day IPA 1.2
- 10 oz. 20° crystal malt
- 1 lb. 60° crystal malt
- 3 lbs. golden light dry malt extract
- 3 lbs. sparkling amber dry malt extract
- 2 oz. Centennial hops pellets (11.4% alpha acid; 4.1% beta acid) for bittering
- 1 oz. Centennial hops pellets (11.4% alpha acid; 4.1% beta acid) for aroma
- 1.1 oz. Cascade hops pellets for dry hopping
- 1 oz. Centennial hops pellets for dry hopping
- 1 tsp. Irish moss
- White Labs California Ale Yeast WLP001
- Steep crystal malt in 3 gallons of water at 158° for 60 minutes. Sparge with 0.625 gallons at roughly the same temperature, for a total pre-boil volume of 3.625 gallons.
- Heat mixture to boiling, turn off heat. Add dry malt extract. Heat to boiling, add bittering hops.
- Boil for 45 minutes, add Irish moss.
- Boil for an additional 12 minutes, add aroma hops.
- Boil for an additional 3 minutes, for a total of 60 minutes.
- Cool using cooling coil. Top up to ~4.75 gallons using cold tap water, and pitch yeast at 70° F.
- Starting gravity was 1.060 at 70° F.
Based on calculations in BeerSmith, the starting gravity was spot-on. The recipe has an estimated bitterness of 63 IBUs, color of 8.5 SRM, and estimated final abv of 5.3%.
As in previous versions of this beer, I plan to dry-hop after transferring to the secondary fermenter in one week. More updates will be posted as appropriate.