Wolf Pussy IPA

This was the first beer that my brew friends and I did without an existing recipe. We just walked into the brew shop and picked out ingredients for an IPA. It was also our first attempt at dry hopping. Much to our delight it turned out absolutely great. We drank it on my birthday with an entire party of people - sadly 5 gallons were gone in a matter of a few hours it was so popular. The name comes from a funny comedian :) look it up.

Brewer:	Brian Dilley		Email:	briandilley@briandilley.com
URL:	http://www.briandilley.com
Beer:	Wolf Pussy IPA		Style:	India Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	12 HCU (~8 SRM)		Bitterness:	57 IBU
OG:	1.045		FG:	1.042
Alcohol:	0.3% v/v (0.3% w/w)
Grain:	0.75 lb. 53-61L German Crystal 0.25 lb. French Kiln Coffee
Steep:	Bring a gallon or so of water to a boil, remove flame and add grain. We used a grain bag. Let it steep for about 45 minutes.
Boil:	60 minutes	SG 1.074	3 gallons
	3.3 lb. Light malt extract 2.7 lb. Amber malt extract 2 lb. Raspberry Honey (5 minutes left on boil)
	We added some Irish moss at about 5 minutes.
Hops:	1 oz. Columbus (12% AA, 60 min.) 1 oz. Cascade (5% AA, 40 min.) 1 oz. Cascade (5% AA, 20 min.) 0.5 oz. Simcoe (12% AA, 5 min.) 0.5 oz. Simcoe (aroma)
Yeast:	WYeast 1056 American Ale Yeast (Smack pack) Safale US-05 Dry Ale Yeast (yes, two yeasts)
Log:	We brewed this early June 2011. It fermented for about a week and a half. At this point we transferred it to a secondary vessel and added the 1oz of Simcoe hops and let it dry hop for another week and a half. We used leaf hops and highly suggest that anyone else brewing this do the same. Simcoe gives an excellent aroma.
Tasting:	This beer has an absolutely great aroma. The Simcoe hops (commonly used for bittering) are excellent at providing aroma. It has a decent floral scent to it with just the right amount of citrus like flavor. The honey sweetens up just enough. You'll smell and taste it in your mouth\nose for a few hours after drinking. We turned a lot of people into IPA drinkers with this beer.

Recipe posted 07/06/11.