English I.P.A.

India pale ales are characterized by intense hop bitterness with a high alcohol content. Hops from a variety of origins are used to contribute to a high hopping rate. The use of water with high mineral content results in a crisp, dry beer. This pale gold to deep copper-colored ale has a full, flowery hop aroma and may have a strong hop flavor (in addition to the hop bitterness). India pale ales possess medium maltiness and body. Fruity-ester flavors and aromas are moderate to very strong. Diacetyl can be absent or may be perceived at very low levels. Chill haze is allowable at cold temperatures.

Ingredients:

  • 1/2 pound light English crystal malt

  • 1/4 pound victory malt

  • 9 pounds light malt extract syrup

  • 2 ounces Northern Brewer hops

  • 2 ounces East Kent Goldings hops

  • 1 teaspoon Irish moss

  • Wyeast 1098 British ale yeast

  • 3/4 cup corn sugar

Instructions:

  1. Place the crushed specialty grains in a nylon hop bag and steep them in 1 gallon of preheated 150 water for 30 minutes.

  2. Drain and discard the spent grains.

  3. Bring at least 3 gallons of liquor to a boil, remove the brew kettle from the heat source then stir in the extract and the Northern Brewer hops.

  4. Return the brew kettle to the heat source and boil for 45 minutes, then add the Irish moss and 1 ounce of the EKG hops.

  5. Boil for an additional 15 minutes, then remove the brew kettle from the heat source, cover it and drop the temperature of the wort as quickly as possible to 77 F.

  6. Once the wort has cooled to below 77 F, take an original gravity reading, pour the wort into a primary fermenter through a funnel with a strainer and add enough cool water to create 5 gallons.

  7. Once the wort has been transferred to the primary fermenter, pitch the yeast, stir the wort vigorously, seal the fermenter with an airlock and ferment at approximately 68-72 F for a week.

  8. Rack the beer to a secondary fermenter, dry-hop the remaining EKG hops and ferment allow the beer to finish fermentation.

  9. Once fermentation is complete, rack the beer to a bottling bucket, prime with the corn sugar and bottle and condition as usual.

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