Hoppy Mama’s IPA

Description:

Mama likes her IPA a little on the sweet side. Nice light color, nice taste. Used some homegrown Magnum hops. Full wort boil – final volume 5.1 gallons after boil. 5.7% ABV beer. 4.8 gallons total kegged. A very good brew result.

Ingredients:

• 7.0 lb. Light Liquid Malt Extract
• 1.0 lb. Muntons Light DME (hopped)
• 1.25 lb. Caramel 20L Malt
• 1.0 lb. American 2-row Malt
• 4 oz. Carapils (Dextrin) Malt
• 0.9 oz Magnum (flowers, 16% AA) boiled 60 min.
• 1.0 oz Amarillo (flowers, 8.4% AA) boiled 30 min.
• 1.0 oz. Cascade (flowers, 6.2% AA) boiled 15 min.
• 1.0 oz. Cascade (flowers 6.2%AA) boiled 1 min.
• 1 tsp Irish Moss boil 20 min.
• 1 tsp. Gypsum added prior to boil
• 2 pkts. Safale US-05 dry yeast

Procedure:

In a small pot, steep 1.0 gallon of water with 1.0 lb. of American 2-row pale malt, 4 oz. Carapils Malt, and 1.25 lb. Caramel 20L malt for 30 minutes with the heat on low. (150-155 degrees F is the preferred temperature range). Heat in a second pot 2.0 gallons of water to 170 degrees F. After 30 minutes at 150-155 degrees F, pour the grain mash through a strainer into the brewpot and sparge grains with 2.0 gallons of 170 degrees F water. Add 1 tsp. Gypsum to boiling pot. Turn the heat to high, add 3 more gallons of heated water to the brewpot and bring the liquor to a boil. Remove the pot from the burner and add 1.0 lb. of dry malt extract. Return to burner to get to a boil, dissolve the malt extract and add 0.9 oz. of Magnum hops. Boil for 60 minutes total duration. With 30 minutes to go in the boil, add 1.0 oz. Amarillo hops. With 20 minutes to go in the boil add 1 teaspoon of Irish Moss. With 15 minutes to go in the boil, add 1.0 oz. of Cascade hops. Clean and assemble the Wort Chiller and place into the hot wort to sanitize it. With 1 minute to go in the boil, add 1.0 oz. Cascade hops. At flameout, add the liquid malt extract and stir well to mix, wait 10 minutes to sanitize. Make sure the wort temperature stays above 165 degrees F while the malt extract is dissolving. When all the extract is dissolved and sanitized, connect the hose to the Wort Chiller inlet, turn on the water faucet to pass cold water through the hose and cool the wort. Rehydrate the 2 packets of Safale-05 dry yeast in 12 oz of 90 degrees F preboiled water about 15 minutes before pitching. Cover measuring cup with Saran wrap. When the wort is cooled, transfer and strain the wort into the sanitized carboy, then top off to the 5.0 gallon mark as needed with additional cold (preboiled) water. Seal the fermenter with a sanitized stopper. Mix the wort well and take the O.G. measurement and wort temperature and record.

Open fermenter and pitch (pour) the rehydrated yeast solution when wort is cooled to under 74 degrees F. Stopper and mix well again. Open the fermenter and put the sanitized aeration stone in the wort and aerate the wort and yeast for 30 minutes minimum. Remove the aeration stone. Apply sanitized stopper with fermentation lock. Fill fermentation lock partially with water. Ferment at 66-68 degrees F in a closet. Bubbling should start within 24 hours. Sanitize a second carboy and siphon to prepare for transferring the wort to a secondary fermenter. Transfer wort to a secondary fermenter after one week or when the primary fermentation is complete. After siphoning all the wort, place the sanitized fermentation lock on the fermenter and partially fill the lock with water. Record temperature and final volume of beer for secondary fermentation. Hold secondary fermenter at 66-68 degrees F in the dark closet. After one week or when the secondary fermentation is done, clean and sanitize 5 gallon corny keg. Sanitize siphon, carboy, spoon, beer thief, hydrometer and thermometer. After secondary fermentation is done, take the Final Gravity measurement, wort temperature and record. Siphon beer into the corny keg, close keg and maintain at room temperature for one week. Alternatively force carbonate with 15 lbs. CO2 pressure and store in the refrigerator.