Hippity Hop Ale

I made a variation of this using all grain, but I have to work on my mashing techniques. I brew all my beers in Mr. Beer 2.5 gallon fermenters, but I raise it to 3 gallons to get a clean 24 bottles out of it. You can talk all day about the values of brewing 5 or 6 gallons at a time, but frankly, I don't want that much beer, especially if it goes bad, because it's easier to toss 3 gallons of beer than 6 (*sniff*). If I want to brew a bigger batch, I'll use two fermenters, thank you. *End of rant*.

Brewer:	Anthony Fischer		Email:	-
Beer:	Hippity Hop Ale		Style:	American Pale Ale
Type:	Extract w/grain		Size:	3 gallons
Color:	15 HCU (~10 SRM)		Bitterness:	41 IBU
OG:	1.050		FG:	1.008
Alcohol:	5.4% v/v (4.2% w/w)
Water:	I use water that I filtered through a Brita water filter. My water is not too heavily chlorinated, anyway, but nothing succeeds like excess. I suppose one of these days I'll buy spring water...
Grain:	0 lb. 8 oz. German Munich 0 lb. 8 oz. American crystal 40L
Steep:	Place the grains in a steeping bag (I use a nylon bag with a drawstring) and gradually bring the temperature of the specialty grains to 170°F. Dip the bag in and out for a psuedo-sparging. Make sure not to boil the grains.
Boil:	90 minutes	SG 1.043	3.5 gallons
	3 lb. Light dry malt extract
	Irish Moss in the last 15 minutes (I use tablets, so I add one tablet for my 3 gallon batch, but you'll have to check the brand you get)
Hops:	1 oz. Cascade (6% AA, 60 min.) .5 oz. Cascade (6% AA, 15 min.) .5 oz. Cascade (aroma)
Yeast:	Any dry yeast, I use Safale #56 (comparable to Wyeast #1056, American Ale), rehydrate in sterilized water first (boil and let cool to at least 70°F)
Carbonation:	I use Cooper's carbonation drops. Just drop a drop (heehee) in a 12 oz. bottle, fill, and cap.

Recipe posted 05/11/06.