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

American IPA

Description:

I got the name from using 4 Hops that all start with the Letter C, very clever... This brew ended up Citrusy with a Clean Finish. Very Hoppy but doen't have a Bite to it. The color is a Golden Copper Haze, because I chose not to use any Finings like Irish Moss. The aroma is Citrusy, Grapefruity.

Ingredients:

  • 4lbs Golden Dry DME (Dry Malt Extract)
  • 2lbs Amber Light DME
  • 1lbs Vienna Malt (Steeped 30 mins at 155)
  • .5lbs Crystal 20L
  • .5lbs Crystal 40L
  • .5oz Columbus 8aau @ 60 min
  • .5oz Citra 5aau @ 40 min
  • .5oz Centennial 5aau @ 20 min
  • .5oz Citra 5aau @ 10 min
  • .5oz Cascade 3aau @ 5 min
  • .5oz Citra 5aau @ 0 min
  • .5oz Cascade Dry Hopped in Secondary
  • .5oz Citra Dry Hopped in Secondary
  • Should equal 62 IBU's but I am using educated guestimation.
  • I used US-05 but that will be up to your preference. I am going to experiment with other Yeast.

Additional Instructions

Primary Ferment: 1 Week - Or until Fermentation is complete. I usua
Secondary Ferment: 2 Weeks - Time for the Dry Hopping, I always let i

Beer Profile

Original Gravity: 1.052
Final Gravity: 1.012
Alcohol by Vol: 5.24%
Recipe Type: extract
Yield: 5.00 US Gallons

Click to Print Recipe

Procedure:

I do a very simple procedure...

Heat 2 Gals to 165, then steep Vienna and Crystals for 30 mins

Remove Grains and add DME and heat to a Boil

5 mins after boil, begin adding Hops add intended intervals

After 60 mins, turn off heat and cover, Prepare Ice Bath

I like to have 2 gals of Ice Cold Water from my Freezer ready in the Fermenter, before I add the Wort. Then I throw in some Ice, and a Freezer Pack (after being sanitized) and then fill the Fermenter up with more Ice Cold Water. (I havent invested in any cool toys like Wort Chillers)

Bring the temp down to reccommended Levels (Below 80) and pitch Yeast. I didnt use a starter, but i am sure it wouldnt hurt.

I have the luxury of a Converted Freezer Chest to store my Fermenter. I Fermented at 58 to reduce any esters being produced. (I am going to try 65 next time to see if there is a difference)

I brewed this a couple of months ago and it came out Great. I have a few Friends that love IPS's and asked me to take a shot at it and I got great reviews and will continue to Brew this year round to keep in stock.

Source: