How to brew an India Pale Ale (IPA)

An extract recipe that exemplifies the important characteristics of this British created style. A rich malt base with even hop attributes through the entire taste. This IPA is a blend between the American and British styles with a moderate bitterness (compared to some others)and more concentration on the flavor and aroma of the beer. The recipe also has some malts that are characteristic to Scottish Ales, but they are muted, while adding complexity, by the important tones of an IPA...hops!

Difficulty: Moderate

Instructions

Things You'll Need:

• The recipe is designed for someone that has already brewed before, but wants to advance into something a little more challenging.
• 3.3 lb can of Briess Golden LME
• 2 lbs of X-light DME
• 3/4 lb of 60L English Crystal
• 1 lb of 25L Briess Victory
• 2 oz of Peat Smoked
• 1 lb of light brown sugar
• 2 oz Centennial (Bittering)
• 1 oz Challenger (Flavor)
• 1 oz Cascade (Aroma)
• 1/2 oz Amarillo (Dry Hopping)
• White Labs WLP007 Yeast Strain
• 1- Large grain bag

1. Bring three gallons of tap water to 155 degrees F and shut off the heat (using a gas stove is much easier when attempting to re-heat the brew pot). Place the 3/4 lb of English Crystal, 1 lb of Victory and 2 oz of Peat Smoked into the large grain bag and steep it in the brew pot for thirty minutes.

2. After thirty minutes, pull out the grain bag and let it drain. Do not squeeze the grain bag! If you squeeze the grain bag you will force excess tannin into the beer causing astringency in the taste.

3. Bring the three gallons to a boil and shut off the heat. Add the 3.3 lb can of Briess Golden LME, 2 lbs of DME and 1 lb of Light Brown Sugar. Stir while adding all of the above listed ingredients because DME has a tendency to clump and LME, when not being stirred, will tend to stick to the bottom.

4. After stirring in the ingredients, bring the three gallons back to a boil (this is now wort). When it starts to boil, set a timer for sixty minutes and add 2 oz of Centennial (bittering hops).

5. When the timer reaches 20 minutes (40 minutes of boiling time) add 1 oz of challenger (flavor hops).

6. When the timer reaches 10 minutes (50 minutes of boiling time) add 1 oz of cascade (aroma).
   
   When the timer reaches 0, you need to cool the wort as quickly as possible to 70 degrees F. Try filling up your utility sink with ice and place the brew pot into the sink. Once the wort is at 70 degrees F, pour the wort into your sanitized fermentation vessel and bring the volume to five gallons with tap water. Take a hydrometer reading and write it down. It should be from 1.055-1.058.

7. Shake your WLP007 vile and inoculate your wort with the strain. Stir vigorously for 3-5 minutes and cover the fermenter, securing your airlock in place. Usually in 7-10 days, while fermenting in an area 65-70 degrees F, you should have beer! Proceed on with normal bottling techniques or kegging techniques.

Tips & Warnings

• Sanitation is the key to producing great beer consistently.
• Make sure to crack the grains prior to brewing.
• Pull the yeast out of the refrigerator 6-8 hours prior to brewing
• Do not pitch the yeast early...70 degrees F!
• Boiling for 60 minutes is not only for hop additions, but for sanitation.