I.P.A. #2

For those of you who can’t get enough hops!

8lbs Light extract
12 oz Crystal 40L Malt
12 oz 2-row Malt
4 oz Dextrin Malt
4 oz Wheat Malt
2 oz Chinook and 4 oz Cascade hops total:
2 oz Chinook @ 60 mins
1 oz Cascade @ 10 mins
1 oz Cascade @ 5 mins
1.5 oz Cascade @ 0 mins

.5 oz dry hop:  Dry hop addition can be added either to 1) the secondary fermenter or, 2) to the bottling bucket at bottling time or, 3) to soda keg for keg users.  Use a small mesh bag.  Add dry hops directly or steep hop bag in boiling water to sterilize for 30 seconds.  

1st choice Wyeast 1056 American Ale; 2nd choice Wyeast 1098 British, Dry yeast options: Safale S-05 or Nottingham Ale yeast

2 tsp Gypsum  1 tsp Irish Moss added at beginning of boil

3/4 cup dextrose for bottle priming       

Starting Gravity: 1.057-59    ABV: 5.8-6.3%    SRM: 6-8    IBU: 78-82

Full recipe (in MS word format):

IPA#2.doc (44.00 kb)