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Beer Style: American IPA
Recipe Type: extract
Yield: 5 US gallons
A Pacific Northwest version IPA. Five gallons of good hoppy brew. The beer turned out great. I kegged this batch with 30 lbs. CO2. A very clear beer with > 5.0% ABV. I used drinking water in making this. The Centennial/Cascade hops combination does the trick for this beer. Next batch I will use Safale-05 dry yeast or Wyeast 1056. This is a winner.
Original Gravity: 1.060
Final Gravity: 1.020
Alcohol by Vol: 5.24%
Recipe Type: extract
Yield: 5.00 US Gallons
Steep 2.5 gallons of water with 1.0 lb. of 2-row pale malt, 1.0 lb. Munich Malt 10L and 1 lb. Crystal 20L for 30 minutes with the heat on low. (150-155 degrees F is the preferred temperature range). Heat in a second pot 2.5 gallons of water to 170 degrees F. After 30 minutes at 150-155 degrees F, strain out the grains and sparge grains with 2.5 gallons of 170 degrees F water. Turn the heat to high, add 1 more gallon of heated water to the pot and bring the liquor to a boil (full wort boil). Remove the pot from the burner and add 1 cup malt of dry malt extract (late addition of extracts). Return to burner to get to a boil, dissolve the malt extract and add 2.0 oz. of Centennial hops. Boil for 60 minutes total duration. Add 1 tsp of Irish Moss with 45 minutes left in the boil. With 15 minutes to go in the boil, add 1.0 oz. Cascade hops.
Clean and assemble the Wort Chiller and place into the hot wort to sanitize it. With 1 minute to go in the boil, add 1.0 oz. Cascade hops.
At flameout, add remainder of both dry malt extract powders and the liquid extract syrup and stir to mix, wait 10 minutes to sanitize. Make sure the wort temperature stays above 165 degrees F while the malt extracts are dissolving.
When all the extract is dissolved and sanitized, move the brewpot to the kitchen sink, connect the hose to the Wort Chiller inlet, turn on the water faucet to pass cold water through the hose and cool the wort. The tubing outlet goes in the kitchen sink. When the wort is cooled, transfer and strain the wort into the sanitized carboy, then top off to the 5.0 gallon mark as needed with additional cold (preboiled) water. Mix the wort well and take the O.G. measurement and wort temperature and record. Open fermenter and pitch (pour) the yeast starter solution when beer is cooled to under 74 degrees F. Stopper and mix well again. Open the fermenter and put the sanitized aeration stone in the wort and aerate the wort and yeast for 30 minutes minimum. Ferment at 66-68 degrees in a closet. Bubbling should start within 24 hours.
Transfer wort to a secondary fermenter after one week or when the primary fermentation is complete. Hold secondary fermenter at 66-68 degrees F in the dark closet.
Source: Tim Johnson