English IPA

Brewer:	Lilipad Saloon		Email:	-
Beer:	English IPA		Style:	India Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	41 IBU
OG:	1.066		FG:	1.010
Alcohol:	7.2% v/v (5.6% w/w)
Water:	Commercialy bottled spring water
Grain:	3 lb. Maris Otter 1 lb. Weyermann Cara Amber 0.75 lb. Jasmine Rice
Steep:	Place grains in muslin sack and set in 4.5 gallon of water. Bring temperature up to 170°F. Maintain temperature for 30 minutes.
Boil:	60 minutes	SG 1.066	5 gallons
	3.3 lb. Light malt extract 1 lb. Light dry malt extract 6 oz. Belgian candi sugar
	Add 1 cup Belgian Candi Sugar at beginning of boil. Add 1 tspn irish moss at last 15 minutes of boil.
Hops:	1 oz. Northern Brewer (10% AA, 60 min.) .66 oz. Fuggles (4.75% AA, 30 min.) .33 oz. Fuggles (aroma)
Yeast:	Add 1/2 cup Belgian candi sugar to 1 pint of water. Bring to a boil to sanitize and dissolve sugar, then allow to cool to room temp. Once water has reached the proper temperature, sprinkle dry English Ale yeast into solution. Do not stir. Once wort is at 70° F, stir the yeast starter lightly, then pour it into the wort.
Log:	Much darker than most Pale Ales. Next time I may use 20L Caramel malt in place of the CaraAmber. Yeast starter with the candi sugar worked supurbly. Blowoff hose required even on 6 gal carboy for first 48 hrs of primary fermentation. Primary Fermentation = 6 days @ 75°F...Secondary Fermentation = 2 weeks @ 72°F. Age in bottles for minimum of 3 weeks.
Carbonation:	2.0 volumes	Corn Sugar: 3.19 oz. for 5 gallons @ 72°F

Recipe posted 04/06/09.