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India Pale Ale
This has historically been one of our favorite recipes. We've brewed it many
times with different recipe incarnations, always seeking for that ideal batch.
June 8, 1997
As the co-op's first brew, the historical significance of this work
of IPA art simply cannot be overemphasized. Crafted on a cool summer
night in May of 1997, this beer has managed to capture a piece of
that "coolness", still refreshing members on the hottest of Michigan
summer evenings!
Ingredients:
- 7.75 lbs Mahogany Coast (or equivalent) light malt extract (3.52 kg)
- 1 lb 40L Hugh Baird ground crystal malt (0.45 kg)
- 0.5 lb ground wheat malt (0.23 kg)
- 1.5 oz Kent Goldings whole hops, 5.5% alpha acid (43 g) (90 min)
- 0.75 oz Kent Golding whole hops, 5.5% alpha acid (21 g) (60 min)
- 0.75 oz Fuggles whole hops, 4.5% alpha acid (21 g) (20 min)
- 0.5 oz Kent Goldings whole hops, 5.5% alpha acid (14 g) (finish)
- 0.75 oz Kent Goldings whole hops, 5.5% alpha acid (21 g) (dry-hopped 14 days)
- Wyeast no. 1968 English Special Bitter liquid yeast culture 0.75 cup corn sugar (177 mL) (to prime)
Dec. 19, 1997
Ingredients for 5 U.S. gal (19L)
- 6.6 lbs Muntons extra light liquid
- 0.75 lb Crystal malt (152F, 45 minute steep)
- 0.5 lb Wheat malt (152F, 45 minute steep)
- 2.25 oz Kent Goldings (4.8%, 60 minute boil)
- 0.75 oz Fuggles whole leaf (4.8%, 30 minute boil)
- 0.25 oz Cascade whole leaf (4.8%, 30 minute boil)
- 0.5625 oz Fuggles whole leaf (4.8%, 10 minute steep)
- 0.1875 oz Cascade whole leaf (4.8%, 10 minute steep)
- Yeast Lab British Ale (A04, 600 mL starter)
Date: 12/19/97 Original gravity:
Final specific gravity:
Boiling time: 1hr 55 min
Primary fermentation: 5-6 days at 65-70F
Secondary fermentation: 3-4 weeks at 65-70F
Notes: At bottling time the stuff smelled good,
and the taste only excited us. Unfortunately, we still could have
used more hops to add more bitterness.
Floral India Pale Ale
Feb. 11, 1999
This is the recipe I've come up with. I took a recipe from the web and
"tweaked" it a little...
- 3.3 lbs Dry Pale malt extract
- 3.3 lbs Dry Amber malt extract
- 2 lb Crystal malt (added at sparging time)
- 1/2 lb Black Patent malt
- 2 lbs British Pale Malt (mashed via step procedure up to 155F)
- 5 oz Admiral leaf hops (backup=Chinok) (added @ 50 min)
- 5 oz Cascade pellet hops (2 @ 30 minutes), 2 @ 20 minutes, 1 @ 10 minutes)
- 5 oz Kent Golding liquid hop extract or hop oil (@ 0 minutes)
- 1 tsp Dug's Irish Moss (added at 10 minutes)
- Yeast (curtosity of the nice brewer at Grizzley Peak?)
- Saaz whole leaf hops @ bottling
Notes:
- I used a 1 Qt. starter culture started 2 days before brewing.
- For bottling, I used 1/2 cup corn sugar prepared in a coffee maker,
with about 1/2 oz. Cascade leaves in the filter and the corn sugar in the
pot. Makes a great semi-dry hopping. The aroma on the IPA was, IMHO, perfect!
- O.G. was 1.054.
- F.G. was 1.018.
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