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Summertime IPA

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Summertime IPA

back to search Back to Search  Style Details 

Beer Style: American IPA (14B)
Recipe Type: extract
Yield: 5 US gallons

American IPA

Description:

dark amber color, fruity aroma, lighter body, good heat from the alcohol

Ingredients:

  • 3 lbs Briess Traditional Dark Malt
  • 3 lbs Briess Pilsen Light Malt
  • 1 lbs Briess Golden Light
  • 1 lbs corn sugar
  • 1/4-1/2 lbs medium color candi this is optional(made mine at home)
  • 1 vial white labs California V ale yeast
  • 1 oz Amarillo pellets ( save 2 shot glass full for finishing)
  • 1 oz Cascade Pellets
  • 1oz Willamette Pellets
  • 1 oz Fulge Pellets

Additional Instructions

Primary Ferment: 10 days
Secondary Ferment: 14 days

Beer Profile

Original Gravity: 1.058
Final Gravity: 1.008
Alcohol by Vol: 6.55%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Boil water add malt slowly while constantly stirring....(if starts to foam up too much add a quick dash of hop pellets the oils help control the foaming)
After the malt has been added continue to add the entire Fugle and Willamette hops boil 20 minutes, then add the Cascade hops.... measure out 2 shot glasses full of the Amarillo hops. If you desire a little more of a pine taste do one shot glass Amarillo and one Cascade. Save the shot glasses full of hop pellets for the last 3 minutes. The rest of the hops should be placed in and continue to boil 37 minutes. With 15 minutes left in the 60 minute boil add the corn sugar and Candi(optional)...with 3 minutes left add the finishing hops. Cool the wort to at least 80 degrees F. You can do higher but anything over 105 degrees seems to kill all the yeast. I have found if you place the yeast vial in you pocket for the whole time of the boil and cooling of the wort the yeast does not go into shock from the temp, especially if you can't wait for the wort to cool to 80 degrees. Put the wort in to the fermenting container and add cool aerated water up to 5 gallons. 10 days in primary fermentation container then rack into secondary fermentation container ferment 2 weeks, longer if needed to clear the beer. I keg this but you can certainly bottle condition your beer if you have 3 extra weeks

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