Ingredients with Measurements:
- 10 lbs. 2-row pale malt
- 1 lb. crystal malt (60L)
- 1 lb. wheat malt
- 1 oz. Brewers Gold hops (60 min.)
- 1 oz. Brewers Gold hops (30 min.)
- 1 oz. Brewers Gold hops (10 min.)
- 1 oz. Brewers Gold hops (5 min.)
- 1 oz. Brewers Gold hops (dry hop)
- 1 packet of American Ale yeast
- 5 gallons of water
Special Equipment Needed:
- Mash tun
- Boil kettle
- Fermenter
- Immersion chiller
- Thermometer
- Hydrometer
- Airlock
- Bottling bucket
- Bottles and caps
Step-by-Step Instructions:
1. Heat 3 gallons of water to 165°F in the mash tun.
2. Add the crushed grains to the mash tun and stir well.
3. Let the grains steep for 60 minutes at 152°F.
4. Sparge the grains with 4 gallons of 170°F water.
5. Heat the wort to a boil and add the first hop addition.
6. Boil for 60 minutes, adding the remaining hop additions at the specified times.
7. After the boil, cool the wort to 70°F with the immersion chiller.
8. Transfer the wort to the fermenter and pitch the yeast.
9. Ferment for 7-10 days at 68°F.
10. Add the dry hop addition on day 5 of fermentation.
11. After fermentation is complete, transfer the beer to the bottling bucket and bottle.
12. Let the beer carbonate for 2-3 weeks at room temperature.
13. Chill and serve.
- Time:
Preparation time: 4 hours
- Cooking time: 1 hour
Temperature:
- Mash temperature: 152°F
- Fermentation temperature: 68°F
Serving size:
- Makes 5 gallons of beer
- Serving size: 12 oz.
Nutritional information:
- Calories: 200
- Carbohydrates: 20g
- Protein: 2g
- Fat: 0g
Substitutions for ingredients:
- Crystal malt (60L) can be substituted with crystal malt (40L) or crystal malt (80L).
- American Ale yeast can be substituted with British Ale yeast or California Ale yeast.
Variations:
- Add 1 lb. of honey to the boil for a honey IPA.
- Use a different hop variety for the dry hop addition, such as Citra or Simcoe.
Tips and Tricks:
- Use a hop bag or strainer to prevent hop debris from clogging the chiller.
- Oxygenate the wort before pitching the yeast for better fermentation.
- Use a blow-off tube during the first few days of fermentation to prevent a messy blowout.
Storage Instructions:
- Store the beer in a cool, dark place.
- Keep the bottles upright to prevent sediment from settling.
Reheating Instructions:
- This beer should not be reheated.
Presentation Ideas:
- Serve in a pint glass or tulip glass.
- Garnish with a lemon wedge or orange peel.
Garnishes:
- Lemon wedge
- Orange peel
Pairings:
- Spicy foods
- Barbecue
- Pizza
Suggested Side Dishes:
- French fries
- Onion rings
- Pretzels
Troubleshooting Advice:
- If the beer is too bitter, reduce the amount of hops used in the boil.
- If the beer is too sweet, reduce the amount of crystal malt used in the recipe.
Food Safety Advice:
- Sanitize all equipment before use to prevent contamination.
- Use a hydrometer to ensure proper fermentation.
Food History:
- India Pale Ales (IPAs) originated in England in the 19th century and were brewed with extra hops and alcohol to survive the long journey to India.
Flavor Profiles:
- This beer has a strong hop aroma and flavor with a medium body and moderate bitterness.
Serving Suggestions:
- Serve chilled.
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Taste: Bitter, Hoppy, Malty, Fruity, Floral, Herbal, Caramel