Beer Style: American IPA (14B)
Recipe Type: extract
Yield: 6 US gallons
This beer would have to be my favourite yet! This has a nice hoppy flavour. The only thing that I would change is to hold out for three weeks after bottling as this just made it a little smoother.
The night before
• Freeze 4 litres of clean water in a Clean Container
(Keep in mind that you have to get the ice out of this later, I used 2 ice cream containers)
• Put 8 Litres of water in to the fermenter
• Also put 4 litres of water into the brew pot and heat to 66⁰C
• Put 230g Crystal Malt (Pale) into the Grain Bag then immerse the gran bag in the brew pot for 30 min.
• Then remove bag and drain
• Add 8.0 litres of water into the brew pot
• Add 1.0 kg Briess Pilsen Light DME to the brew pot while the water is still cool
• Bring wort to the boil – The wort will foam up then the foam will get heavy and drop back down (Hot break)
• Start the countdown timer for 60 min.
• Add 37.5 AAUs of Chinook hops to brew pot (AAU / Alpha Rating * 28.4 = Gram of hops)
In my case the hops had an Alpha Rating of 12.9 so I used 82.6 grams
• Add 8.2 AAUs of Golding hops to the brew pot (AAU / Alpha Rating * 28.4 = Gram of hops)
In my case the hops had an Alpha Rating of 4.1 so I used 56.8 grams
• Add 4.1 AAUs of Golding hops to the brew pot (AAU / Alpha Rating * 28.4 = Gram of hops)
In my case the hops had an Alpha Rating of 4.1 so I used 28.4 grams
• Add the Black Rock Amber Malt Extract to the brew pot
• Put the brew pot into an ice bath and put the 4 litre block of ice into the brew pot
• Once the wort is at 19 – 21 C. pore the wort in to the fermenter
• Pitch the yeast
• Keep at 18 C for two weeks
2 weeks later
Caster Sugar is to be used as a priming solution to do this mix 2 cups of boiling water with ¾ of a cup of the sugar, then let cool and pitch to the beer - let this settle for 15 min. before bottling.
Keep bottles at 18 C. for two weeks
2 weeks later again
Cool and Drink – the longer you leave the bottles the better, I’ve never left longer than 2 months.
Source: Doyle Zealand