14B. American IPA

American IPA, All-grain, 5.5 gal

GRAIN:
American 2-Row 12.75#
Crystal 10L 1#
Crystal 40L 0.25#
Light Munich 0.75#
HOPS:
Chinook (12.2 % AA), 1 oz., 1 st wort hop
Centennial (9.1% AA) 1 oz. 10 min
Columbus (14.2% AA) 1 oz. 5 min
Cascade (5 % AA) 1 oz. 1 min
Columbus 0.8 oz. dry hop
Simcoe 0.5 oz dry hop

YEAST:
WLP 001, 1 gal. starter

PROCESS:
Single infusion mash at 152F for 60 min.
1.5 qt/lb mash thickness

60 min. boil
Chill to 68F, decant starter and pitch
Ferment at 68F
Transferred to secondary after 7 days and added dry hops.

O.G.: 1.055
F.G.: 1.008

6.5% ABV

12lbs 2-row malt
1lb crystal-40 malt
0.5lb Carapils malt
0.5lb flaked wheat

1oz Chinook 11%AAU pellets (60)
1.15oz Cascade 7.4%AAU leaf (30)
1 Whirlfloc tab (15)
1lb honey (10)
1oz Cascade leaf (5)

I fermented with Safale 05 American Ale yeast

After 1 week, rack to 2ndary and dry-hop with 2/3oz each of Cascade & Centennial leaf hops.
Mine came out at around 6.8%ABV, your mileage may vary...Enjoy!

5 gal water
1 can Muntons “IPA Bitters” Malt Extract
3lbs Dry Malt
2 oz. Centennial hops (at boil point)
1 oz. Cascade hops (2 min before flame out)
Safale s-40 English Ale Yeast
3/4 cup corn sugar for priming

Step by Step:
* Bring one gal water to boil
* Turn off heat and add extract. * Return to boil.
* Add Centennial hops
* When boiling starts, add Centennial hops.
* Boil 18 minutes.
* Add Cascade hops and boil 2 more minutes
* Total boil is 20 minutes.
* Add 4 gal water
* Pitch yeast when wort cools.
* Rack twice before kegging.

Ingredients:
5 gal water
2 cans Malt Extract
0.5 lb. American crystal malt 40° Lovibond
4 oz. Centennial hops
• 1.5 oz. for 60 min.
• 0.5 oz. for 30 min.
• 1 oz. for 2 min.
• 1 oz. dry hop
1 tsp. Irish moss
Safale us-50 American ale yeast
3/4 cup corn sugar for priming

Step by Step:
* Steep grains in 1 gal. of 155° F water for 30 minutes.
* Remove grains and add 3 more gals. of water.
* Turn off heat
* Add extract. Return to boil.
* When boiling starts, add 1.5 oz. of hops. Boil 30 minutes.
* Add Irish moss and 0.5 oz. of hops and boil 30 minutes more.
* Add 1 oz. of hops during the last two minutes of boil.
* Total boil is 60 minutes.
* Add remaining water
* Pitch yeast when wort cools.
* Dry hop with final ounce of hops (add to primary fermenter two days before kegging).