07. India Pale Ale - India Pale Ale
6.6 lb Golden LME 1 lb Golden Light DME 1 lb Two-Row Malt 1.5 lb Crystal/Caramel 15 Malt 0.5 lb Flaked Oats 0.5 lb Cara Pils Dextrin Malt 1.5 oz Chinook Hops @ 60" 2 oz Cascade Hops @ 30" 1 oz Simcoe Hops @ 15" 1 oz Simcoe Hops @ 10" 1 oz Cascade Hops @ 5" Dry Hopping (optional): 1oz Citra for 7 days.
Heat 3 and a half quarts of H20 to 165F. Add grains to bag and steep for 40 minutes, holding temperature around 145F-155F. Rinse (sparge) grains with about 3 quarts of warm (~170F) H20. Let drip and remove grains. Add H20 to increase volume to reach about 3-4 gallons. Bring to boil. Turn off heat while you add half of the liquid malt extract (LME), and all of the dry malt extract (DME), and stir until dissolved. Return to boil. Start 60 minute timer. Add hops according to schedule above. At 15 minutes before end of boil, add the rest of the LME (turning off burner until dissolved to avoid scorching). Cool to about 75F and pour into fermenter. Add clean, cool H20 to bring volume to 5 gallons. Aerate and pitch yeast. When fermentation is complete add dry hops to fermenter. Wait 7 days. Bottle following normal bottling procedure.
All Grain Ingredients:
Substitute extracts for 11lbs Beglian Pils Malt.
Volume in US Gallons:
Official HBX Recipe: