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.
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
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
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.
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.
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
Once the wort has cooled to below 77º 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.
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 68-72º F for a week.
Rack the beer to a secondary fermenter,
dry-hop the remaining EKG hops and ferment allow the beer to
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the corn sugar and bottle
and condition as usual.