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House of the Rising Sun JPA

India Pale Ale

All Grain


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Brewer/Contributor: Chris Poel (cj in j)

Batch Size: 5.00 gal

Boil Size: 6.20 gal

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House of the Rising Sun JPA

Type: All Grain

Date: 6/30/2003

Batch Size: 5.00 gal

Brewer: Chris Poel (cj in j)
Boil Size: 6.20 galAsst Brewer:
Boil Time: 80 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 43.0 Brewhouse Efficiency: 72.00
Taste Notes: CJ's famous very hoppy IPA


AmountItemType% or IBU
5.00 lbPale Malt (2 Row) Bel (3.0 SRM)Grain42.92 %
4.75 lbPale Malt, Maris Otter (3.0 SRM)Grain40.77 %
0.90 lbCara-Pils/Dextrine (2.0 SRM)Grain7.73 %
0.50 lbCaramel/Crystal Malt - 60L (60.0 SRM)Grain4.29 %
0.50 lbCaravienne Malt (22.0 SRM)Grain4.29 %
1.70 ozCentennial [10.00 %] (20 min)Hops34.8 IBU
1.10 ozNorthern Brewer [8.50 %] (60 min)Hops31.6 IBU
0.50 ozCascade [5.50 %] (60 min)Hops9.3 IBU
2.20 ozCentennial [10.00 %] (2 min)Hops6.3 IBU
1 PkgsEuropean Ale (White Labs #WLP011)Yeast-Ale


Beer Profile

Est Original Gravity: 1.062 SG

Measured Original Gravity: 1.062 SG
Est Final Gravity: 1.019 SGMeasured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 5.54 % Actual Alcohol by Vol: 6.00 %
Bitterness: 81.9 IBUCalories: 279 cal/pint
Est Color: 9.3 SRMColor:

Mash Profile

Mash Name: Double Infusion, Light BodyTotal Grain Weight: 11.65 lb
Sparge Water: 0.57 galGrain Temperature: 72.0 F
Sparge Temperature: 168.0 FTunTemperature: 72.0 F
Adjust Temp for Equipment: FALSEMash PH: 5.4 PH

Double Infusion, Light Body
Step TimeNameDescriptionStep Temp
30 minProtein RestAdd 10.49 qt of water at 132.1 F122.0 F
30 minSaccrificationAdd 9.32 qt of water at 187.9 F150.0 F
10 minMash OutAdd 9.32 qt of water at 210.3 F168.0 F

Mash Notes: Double step infusion - for light body beers requiring a protein rest. Used primarily in beers high in unmodified grains or adjuncts.

Carbonation and Storage

Carbonation Type: Corn SugarVolumes of CO2: 2.4
Pressure/Weight: 4.2 ozCarbonation Used: -
Keg/Bottling Temperature: 70.0 FAge for: 35.0 days
Storage Temperature: 52.0 F 


Total boil time is 80 min. Boil for 20 min, then add Cascade and Northern Brewer bittering hops and boil 40 min. Add Centennial flavor hops and boil for 5 min. Add whirlfloc and yeast nutrient and boil for 15 min. At end of boil, add Centennial aroma hops, whirlpool and cool t- 20C. Whirlpool and cool t- 20C t- pitch starter.

Oxygenate/aerate well. Ferment at 20C for 4-5 days. If gravity is near target, dump yeast and condition for 1-2 days before crash cooling. Keep cool for 4-5 days, then let warm back up to room temperature. Dump yeast, prime, and bottle. Condition at room temperature for 1-2 weeks, then in refrigerator for 2-3 weeks.

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