(extract)
"This recipe makes a well-hopped, malty, amber India pale ale in the British style.
The specialty grains really gave it a nice head retention."
Ingredients:
4 lbs. light malt syrup (preferably English)
4 lbs. amber malt syrup (English)
1 lb. crystal malt, 40° Lovibond
0.5 lb. toasted Klages two-row malt (toast in oven on a cookie sheet at 350° F
for 10 min.)
2 oz. Northern Brewer pellet hops (8.8% alpha acid), for 60 min.
1 oz. East Kent Goldings plug hops (5% alpha acid), for 5 min.
1 oz. Willamette pellet hops (3.2% alpha acid), for steeping
2 tsp. gypsum
1.5 tsp. Irish moss flakes
1 oz. Kent Goldings pellet hops (5% alpha acid) for dry hopping
1 smack pack of Wyeast British Ale in a 1/4 gallon starter culture
3/4 cup corn sugar for priming
Step by Step:
A bigger brewpot is nice for this one. I use a five-gallon pot. Bring 2 gals. of water
to 160° F and add cracked crystal and toasted Klages in a grain bag. Steep in water
for 30 minutes. Remove grains and sparge them with 1 gal. of 165° F water. Add
gypsum and bring to a boil. Add malts, being careful not to let it boil over. Add
Northern Brewer hops, being especially careful to avoid boilover, and stir.
After 45 minutes add Irish moss. After 10 more minutes add East Kent Goldings
hops. Boil for five more minutes. Just before you pull the kettle off the stove, throw
in the Willamette hops and let steep with the lid on. Force cool and transfer to a
6.5-gal. carboy. Be careful not to carry too much trub (the solid matter) into the
fermenter.
Pitch the yeast. Rack into secondary and dry hop with Kent Goldings after four days.
Bottle after 10 days, using corn sugar to prime. Store in a cool, dry place for six
weeks. Chill to 55° F, and enjoy.
OG = 1.053
FG = 1.014