Since Brian has moved on to pursue his Master’s degree and teaching certificate in New York, this is going to be my first solo brew. I’ve decided to make an IPA after having our bitter Glutton Sorghum Ale, and this is a recipe based off of a Stone IPA clone recipe. I altered the recipe a bit based on availability of supplies down at the local brew store Larry’s Brew Supply.
|9 Lb.||American Two-Row|
|1 Lb.||Crystal 20L|
|1 oz||Warrior Hops (16.7% AA)|
|3 oz||Chinook Hops (14% AA)|
|1 package||Wyeast 1056 American|
|1 Tbsp||Irish Moss|
|1 tsp||Brewing Salts|
|3/4 cup||Priming Sugar|
Total price of supplies was $32.09.
Activated the yeast packet. Heated 3 and half gallons of water with brew salts to 155F. This is another all-grain brew, so I added all 10 pounds of grain directly into the water in the pot. Steeped for 60 minutes, stirring pretty frequently, at 155F. Turned off heat, strained grains through a 9″ strainer and rinsed them with some fresh water, which ended up making 3 gallons of liquid for the wort, which was then put back into the pot.
Brought the wort to a slow boil, stirring occasionally. Added 0.75 oz Warrior Hops at 60 minutes. Added 1 oz of Chinook at 15 minutes along with the Irish Moss to clarify the beer. At 5 minutes added 1 oz Chinook Hops. At 0 minutes I turned off the heat, strained the beer into our primary fermentation bucket, then added 0.25 oz Warrior hops.
Then I added 1 gallon of ice and enough cold water to cool the wort and put the brew up to 5 gallons. When the temperature reached 75F I pitched the yeast and sealed up the bucket. I also measured the OG, which was 1.037. This number was a bit lower than what I was aiming for, but I know that the steeping process isn’t very efficient because of the limited size of our pot.
Put into primary on 7-2-09.
Fermented primary for seven days. Filtered beer through paint strainer and dry hopped with 1 oz Chinook hops when racking to secondary carboy on 7-9-09.
Fermented in secondary for a little over two weeks, until 7-27-09. Filtered the beer one last time and measured the final gravity, which was 1.005, meaning this beer is 4.2 %ABV. Added 3/4 cup priming sugar to the beer, then bottled and then let sit for another week or two before chilling and drinking.