American IPA – Extract

Statistics

General Info

Formulated to be similar to Anchor Libery Ale - extract version for Izzy and I to brew.

Comments

Racked to primary and pitched yeast. OG was a bit lower than expected at 1.046 (December 17, 2006).

Just as I feared, the small carboy could not handle the amount of beer we put into it. After 24 hours of yeast muliplication and fermentation, the lid of the carboy blew clean off. I should have done a blow-off tube from the beginning in favor of the bubbler. Crap. Now it’s set up for blow-off and is happily releasing gasses (December 18, 2006).

Racked to secondary and set into the basement to further condition. The carboy was bubbling away for quite a long time, so primary fermentation for this one took 12 days (December 29, 2006).

Extract

Amount Extract % of Grist
7.00 pounds Light Liquid 77.8%
7.00 pounds Total Extract Weight 77.8% of grist

Malts and Grains

Amount Malt/Grain %
1.00 pounds American Dextrin (Cara-Pils) Malt 11.1%
1.00 pounds Crystal Malt 20L 11.1%
2.00 pounds Total Grain Weight 22.2%

Non-Fermentables

Amount Non-Fermentable Time
1 tsp. Gypsum 60 minutes
1/4 tsp. Super Irish Moss 15 minutes

Hops

Amount Hop Time AA
1.75 ounces Cascade 60 min 5.5%
1.00 ounces Cascade 30 min 5.5%
0.25 ounces Cascade 0 min 5.5%
3.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Form Amount
California Ale (WLP001) White Labs Liquid 35 ml

Procedure

  • Steep specialty grains in 2 gallons of 168 degree water for 30 minutes
  • Remove grains
  • Add 1 tsp. of Gypsum
  • Add 1 gallon of water and bring to a boil
  • Remove from heat and add extract, stir until completely dissolved
  • Bring back to a boil
  • Using a hop bag, add 1.75 ounces of Cascade hops
  • After 30 minutes, add 1.0 ounces of Cascades hops to the hop bag
  • After 45 minutes, add 1/4 tsp. of Super Irish Moss
  • After 60 minutes, remove from heat
  • Cool wort by placing the kettle in ice water
  • Add cool water to the primary fermenter and then add the cooled wort - should be about 75 degrees
  • Top off to 5.25 gallons
  • Pitch yeast and seal airlock
  • In 1-2 weeks transfer wort to secondary and add a hop bag with the remaining Cascades (dry hop).
  • After 1-2 weeks transfer to bottling bucket and stir in 4.5 ounces of corn sugar
  • Bottle
  • Condition cool for 3-6 weeks

Fermentation and Aging

Primary:
12 days @ 68° F
Secondary:
7 days @ 68° F
Age:
28 days @ 55° F

Freebird IPA

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

Boil Time: 60    
O.G.:      
Mash PH:      
Boil PH: