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Big Sons VENOM

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Big Sons VENOM

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, Nice Malty Flavor, Mix of Hops & PACMAN Yeast give it a nice touch!

Ingredients:

  • 6 Lbs Amber Malt Extract
  • 1 Lb Light Dry Malt Extract
  • 1 Lb Caramel Malt 60L
  • 2 oz Willamette Hops (Leaf) - 60 Min
  • 2 oz Cascade Hops (Leaf) - 10 Min
  • WYEAST 1764 - Pacman Yeast

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 2 Weeks

Click to Print Recipe

Procedure:

Heat 1 1/2 gal. of Water to 155°F and steep Grain for 30 minutes. Remove Grain and add 1 1/2 more gals. of Water & bring to a boil. Remove from Heat & add Extracts. Stir until Malts are completely dissolved & add Willamette Hops. Continue boiling for 50 Minutes then last 10 minutes add Cascade Hops. Turn off heat & crash cool in a sink or bucket of ice. Strain wort into sterilized fermenter. Add sufficient sterilized Water to equal 5 gals. When at 90° F, pitch yeast. Let beer ferment between 60° F and 70° F for at least two weeks or until you are sure the fermentation is complete. Then boil 1 cup water with 3/4 Cup of corn sugar and add this solution to fermented beer for priming. Bottle and cap. Allow to sit at room temperature for 3 weeks & when ready to drink chill bottles then open and enjoy!

Source:

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