Sappy Aye P A

From the BrewBlog of BorealBrewers – Grand Rapdis, Minnesota USA
Printed April 22, 2018

Style: English IPA
Contributor: Chad Haatvedt
Yield: 6 gallons
Color (SRM/EBC): 13/25.6
Bitterness (Calc): 123 IBU (Daniels)
BU/GU: 1.98
Calories: 202 (12 ounces)
ABV: 6.9%
ABW: 5.4%
OG: 1.062
OG (Plato): 15.21° P
FG: 1.010
FG (Plato): 2.56° P
Real Extract: 4.85° P
App. Atten.: 83.2%
Real Atten.: 68.1%
BJCP Style Info: English IPA
O.G.: 1.050 - 1.075
F.G.: 1.010 - 1.018
ABV: 5.0 - 7.5%
Bitterness: 40 - 60 IBUs
Color: 8 - 14 SRM
Info: A hoppy, moderately strong pale ale that features characteristics consistent with the use of English malt, hops and yeast. Has less hop character and a more pronounced malt flavor than American versions.

Commercial Examples: Meantime India Pale Ale, Freeminer Trafalgar IPA, Fuller's IPA, Ridgeway Bad Elf, Summit India Pale Ale, Samuel Smith's India Ale, Hampshire Pride of Romsey IPA, Burton Bridge Empire IPA,Middle Ages ImPailed Ale, Goose Island IPA, Brooklyn East India Pale Ale.

General Information
Method: All Grain
Malts and Grains
16.00 pounds American Pale Malt (2-Row) 90.1% of grist
0.25 pounds Crystal Malt 120L 1.4% of grist
1.00 pounds Crystal Malt 60L 5.6% of grist
0.50 pounds Belgian Aromatic Malt 2.8% of grist
17.75 pounds Total Grain Weight 100% of grist
1.00 ounces Nugget 11% Pellets @ 75 minutes
Type: Bittering
Use: Boil
11 AAUs
2.00 ounces Nugget 11% Pellets @ 60 minutes
Type: Bittering
Use: Boil
22 AAUs
1.00 ounces Styrian Golding 4.5% Plug @ 30 minutes
Type: Bittering
Use: Boil
4.5 AAUs
1.00 ounces Styrian Golding 4.5% Plug @ 20 minutes
Type: Bittering
Use: Boil
4.5 AAUs
1.00 ounces Styrian Golding 4.5% Plug @ 10 minutes
Type: Aroma
Use: Boil
4.5 AAUs
1.00 ounces Styrian Golding 4.5% Plug @ 5 minutes
Type: Aroma
Use: Boil
4.5 AAUs
7.00 ounces Total Hop Weight 51 AAUs
Total Boil Time: 75 minutes
Name: Thames Valley Ale
Manufacturer: Wyeast
Product ID: 1275
Type: Ale
Flocculation: Medium
Attenuation: 74%
Temperature Range: 62–72°F
Amount: 125 ml
Mash Profile

Cereal Mash and Single Infusion Mash

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4

Boil cereal adjuncts to add to infusion mash.


# Name Type Time Temp. Description
1 Protein Rest Infusion 30 min. 104°F

Add 30% of mash water at 111° F / 44° C

2 Protein Rest Infusion 45 min. 122°F

Add 10% of mash water at 181° F / 83° C

3 Saccharification Infusion 60 min. 150°F

Add 25% of mash water at 200° F / 93° C

4 Mash Out Infusion 10 min. 168°F

Add 35% of mash water at 208° F / 98° C


Racked this IPA to the secondary on Memorial Day (May 25th).  All went well.


June 14, 2009.  This beer has not cleared up much yet in the secondary.  Still has an orangish hue.  I'm in no hurry to drink it, so I'll let it sit for another month and see how it clears up.


September 23, 2009

I kegged this beer today.  It had clarified quite nicely.  I cold shocked it at 41ºF for 2½ days prior to kegging to see if that would settle out any protein haze that might be present, but there did not appear to be any.  I'll post a picture of this bugger when it finishs carbonating.


Calculated ABV = 6.83%

Primary: 8 days @ 68° F
Secondary: 120 days @ 68° F
Sappy Aye P A
Date Brewed:  
Brew Day Data
  Target Actual
Strike Water Amount: 5.9  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 7  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 8.1  
Post-Boil Amount: 6  
Boil Time: 75  
Original Gravity: 1.062 / 15.2° P  
Brew Day Notes

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