Bill's Yippee IPA
Recipe Notes:
Bill took 1st place in the May Open competition with this recipe. It comes from The Homebrewer’s Recipe Guide by Patrick Higgins, Maura Kate Kilgore, and Paul Hertlein. It is an extract recipe and is bottle conditioned.
Recipe Specifications
| Batch Size (Gal): |
5 |
| OG: |
1.065 |
| FG: |
1.012 |
| SRM: |
NS |
| IBU: |
NS |
| Boil Time imin) |
60 |
| Efficiency (%) |
NS |
NS = Not Specified
Grains & Adjuncts
| Grain | Amt | Pct |
|---|
| Light malt extract |
5 lbs |
55.6% |
| Amber malt extract |
4 lbs |
44.4% |
| crystal malt |
lbs |
0.0% |
Hops
| Hop Name | Amt | AA (%) | Time (min) |
|---|
| Northern Brewer |
1.5 |
|
60 |
| Cascade |
2 |
|
0 |
| Cascade |
1 |
|
DH |
Additional Ingredients
1 tsp Gypsum in mash
1 tsp Irish Moss in boil (15 min)
Yeast
Wyeast 1056 American Ale yeast
Process Details
Instructions: Place crushed malt in water and steep at 155°F for 30 minutes. Remove spent grains and add extracts, 1 ½ ounces Cascade hops, and gypsum. Boil for 1 hour, adding the Irish moss for the last 10 minutes. Turn off heat and add 2 ounces of Cascade hops, and steep for 10 minutes. Cool wort (I used a chiller) and pitch yeast.
Fermentation Details
Ferment for 5 to 7 days. Transfer to a secondary fermenter and add 1 ounce Cascade hops. Ferment an additional 7 to 10 days.
Brewers Notes
Bottle, using corn sugar.