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beesley
Site Admin
Joined: 25 Jan 2005
Posts: 111
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 Posted: Sat Feb 26, 2005 7:37 am Post subject: Bake Your Own IPA |
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Bake Your Own IPA
Ingredients
7 lbs Amber Dry Dark Malt Extract
1 lb Crystal Malt
1/2 lb Toasted Pale Malt
1 1/2 oz Willamette Hops
2 tsp Gypsum
2 pkgs Ale Yeast
1 cup of dry light malt extract for priming
2 oz Northern Brewer Hops
Toast the pale malt at 350 degrees for 20 minutes. Crush all of the grains including the pale malt and put them into a sparge bag. Dump them into a pot on 1 1/2 gallons water and bring to a boil. Remove sparge bag. Add Norther Brewer hops, dark malt extract, and gypsum. Boil for 1 hour. Ten minutes before end of boil add 1 0z Willamette hops. Last minute of boil add last 1/2 oz of Willamette hops. At end of boil strain out hops as you pour into carboy containing 3 1/2 gallons water.
Add yeast when temperature of wort is down to about 70-75 degrees. Let ferment for about two weeks and bottle with 1 cup of light malt extract for priming.
Let it age in the bottle another two or three weeks and try some. If it not hoppy enough for you, give it a couple more weeks. It seemed to get hoppy with age......
If you really like hops, up the Willamette some. If you're more into the bitter, bring the Norther Brewer up a little. |
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