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Instant Karma IPA

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Instant Karma IPA

back to search Back to Search  Style Details 

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

American IPA

Description:

Super Hoppy Ale

Ingredients:

  • 1LB - Briess Victory Malt 29L
  • 1LB - Belgian Munich Malt 10L
  • 1LB - Cara Amber Malt 25-35L
  • 7LBS - LME Pilsner Extract
  • 2oz - New Zealand StickleBract Bittering Hops @ 14.1 AAU
  • 2oz - Centennial Flavoring Hops @ 9 AAU
  • 1oz - Goldings Finishing Hops @ 5 AAU
  • 1oz - Crystal Hops @ 4.6 AAU (Dry-Hopping)
  • Yeast: California (White Labs) Ale Yeast WLP 051
  • Clarifying agent: Irish Moss

Additional Instructions

Primary Ferment: 5-7 days
Secondary Ferment: N/A

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.020
Alcohol by Vol: 5.24%
Recipe Type: other
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

Sanitize all that will come into contact with the wort.
Bring Yeast to room temperature prior to starting wort.
Combine Malts into grain bag and steep for 40min @ 150-160 degrees.
Bring to boil: Add: Malt extract and stir in thoroughly.
ADD: Bittering hops for full 60 min.
ADD: Flavoring hops for last 30 min.
ADD: Irish Moss last 10 min.
ADD: Finishing hops for last 5 min.
Cool wort to 65-70 degrees.
Add yeast to carboy prior to adding 1 gallon of cooled wort.
Shake carboy vigorously to add oxygen.
Pour (filter) remaining wort into the carboy.
INSERT: bagged & steamed (to sanitize) dry hops into carboy.
Insert airlock and cover carboy with a shirt.
Keep in cool (about 65 degrees) place for 5-7 days.
Transfer wort to bottling bucket with 3/4C corn sugar/water (boiled) mix.
Transfer into sanitized bottles & cap.
Condition bottles for 2 weeks to a month.

Source:

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