This recipe is self-formulated for an IPA based on my own experiences and tastes. If you like a hoppy beer, you’ll love this IPA. Feel free to take it and make minor adjustments of your own depending on your knowledge or expertise.
This recipe is for those with a basic knowledge of extract brewing.
Let’s start out with the list of ingredients:
1 lb. Crystal Malt 60L (can go lighter for lighter color; I’ve even used 10L and it looked great)
.5 lb. American Victory
5.75 lb. Dry Light Extract
2 oz. Northern Brewer Hops (pellets, 8.00% AA)
.5 oz. Cascade Hops (pellets, 5.50% AA)
1 package Wyeast 1272 American Ale II yeast
5 oz. Corn sugar
Now, before we get into the fun stuff, I’m going to remind you to sanitize everything!!! If you’ve already brewed, you understand the importance of it. I like to use a sanitizing solution that can be found at any brew supply store. You can use bleach. It doesn’t matter how you do it, just do it. You’ll thank me later.
OK, with that out of the way, let’s brew. First, we’ll take our grains (crystal malt and American Victory) and crush them. Do not grind, just crush. Using a rolling pin should get the job done. Then, use a grain bag to steep them in 2 gallons of water at about 160-170 degrees for about 20 minutes. A cheesecloth grain bag can also be found at a brew store.
Next, heat up the pot until it boils. Then add the dry light extract and stir until it returns to a boil. After that, add the Northern Brewer hops and boil for almost an hour. About 55 minutes should be good. Then, put the Cascade hops in the brew for about 1 more minute. During this hour, make sure to keep stirring and DO NOT let it boil over.
Now, we need to cool this “wort.” The easiest technique is to use a two sided sink and keep moving the pot from one side to the next, replacing the water in one side with fresh cold water while the pot is in the other. Alternate sides until it is cold. You can stir here to speed up the process, but be extremely careful not to get water or anything else in the pot.
Once this wort has cooled to close to room temperature (around 70 degrees), you can add it to your fermenter. This should be a 5 gallon glass carboy or a plastic, food-grade bucket. Now you can add water to this mix to get to a total of 5 gallons. Once you are satisfied that the whole mix is about room temperature, add the yeast. Once you’ve “pitched” the yeast, seal the lid and shake the fermenter a little bit to oxygenate it. This is the last time you will want any motion, so don’t shake it at all once this is done. You’re fermenter should have an air lock on it, which can be found at a brew supply store and it is inexpensive. Now store this away for about 3-7 days in a dark place.
After about a week, you are ready to bottle. At this point, you’ll take about 50 bottles (give or take a few) and sanitize them. With a second bucket or something along those lines, you will need to take your sugar and boil it with 2 cups of water for about 5 minutes. Pour this into your bottling bucket. Now you can add syphon the uncarbonated beer into the new bucket. The slow syphoning motion should be enough to mix the sugar with the beer. Do not stir or shake. Then, from that bucket you will syphon the beer into bottles. Use a bottle capper and cap them off. Store these away for two weeks, also in a dark place, such as a closet.
After two weeks, refrigerate, then drink! You’ve got your very own delicious IPA. Share with friends and show off your creation.
For a whole lot of recipes and complete home brewing instructions, visit Home Brewing
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