Conundrum IPA

Extract Recipe

Submitted By: FatherBOOM (Shared)
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Brewer: Ed Johnson
Batch Size: 5.00 galStyle: American IPA (14B)
Boil Size: 3.36 galStyle Guide: BJCP 2008
Color: 10.0 SRMEquipment: My Equipment
Bitterness: 53.3 IBUsBoil Time: 60 min
Est OG: 1.076 (18.4° P)
Est FG: 1.016 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 7.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
1 lbs Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1
9 lbs 7.20 oz Super structure (4.5 SRM) Extract 2
1.00 oz Warrior [15.0%] - Boil 60 min Hops 3
1.00 oz Centennial [10.0%] - Boil 30 min Hops 4
1.00 tsp Irish Moss (Boil 10 min) Misc 5
1.00 oz Cascade [5.5%] - Boil 5 min Hops 6
1.00 oz Citra [12.0%] - Boil 5 min Hops 7
1.0 pkgs American Ale II (Wyeast Labs #1272) Yeast 8
1 lbs Honey (1.0 SRM) Sugar 9
1.00 oz Cascade [5.5%] - Dry Hop 7 days Hops 10
1.00 oz Citra [12.0%] - Dry Hop 7 days Hops 11

Notes

Used Northernbrewers Super Structure malt extract. 9.45lbs @1 $10.99 for 3.15lbs. Separated it into three malts because not available in program. First Brew with Steve. -3 Gallon Boil -Steeped 1lbs of briess caramel #20 for 20min at 80 degrees until 160 degrees. -At boil removed from flame - added 9.45lbs of Super Structure Malts -Returned to boil added hops - Warrior 60min - Centennial 30min - Citra 5min - Cascade 5min -Light Amber Honey 1lbs was added at end of boil -Cooled with wort chiller in under 15min (added 1 gallon of water to pot during chilling) -Added 1 gallon warer to carboy -Poared wort into carboy -Added water to achieve 5 gallon mark on carboy -Airated and added 1pk of American Ale 2 Wyeast(Smack Pack)

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