Red Hawk Ale #9 Chris H.

Extract Recipe

Submitted By: carp3764 (Shared)
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Brewer: The Beer Band
Batch Size: 5.00 gal	Style: American IPA (14B)
Boil Size: 2.82 gal	Style Guide: BJCP 2008
Color: 19.2 SRM	Equipment: Pot ( 3 Gal/11.4 L) - Extract
Bitterness: 31.6 IBUs	Boil Time: 60 min
Est OG: 1.063 (15.4° P)
Est FG: 1.012 SG (3.0° P)	Fermentation: Ale, Two Stage
ABV: 6.7%	Taste Rating: 40.0

Ingredients
Amount	Name	Type	#
1 lbs	Caramel/Crystal Malt -120L (120.0 SRM)	Grain	1
7 lbs	Amber Liquid Extract (12.5 SRM)	Extract	2
1 lbs	Corn Sugar (Dextrose) (0.0 SRM)	Sugar	3
1 lbs	Light Dry Extract (20.0 SRM)	Dry Extract	4
2.00 oz	Willamette [5.5%] - Boil 60 min	Hops	5
2.00 oz	Cascade [5.5%] - Boil 10 min	Hops	6
1.00 oz	Simcoe [13.0%] - Boil 10 min	Hops	7
1.0 pkgs	American Ale (Wyeast Labs #1056)	Yeast	8
1.0 pkgs	SafAle English Ale (DCL/Fermentis #S-04)	Yeast	9

Taste Notes

Smooth and hoppy taste with a nice kick at the end

Notes

Heat 2 gallons of water to 155 deg and steep Crystal Malt for 30 minutes. Remove grain and add 1 gallon more of water along with extracts. Bring to boil and add Willamette hops. Stir until malt is completely dissolved. Continue boiling for one hour. Turn off heat and add Cascade and Simcoe hops and let steep for 10 minutes. Strain wort into fermenting bucket. Add sufficient sterilized water to equal 5 gallons. When at 90 degrees F, pitch yeast. Let beer ferment between 60 and 70 degrees for at least two weeks or until you are sure the fermentation is complete. Then boil 1 cup of water (or more) with desired corn sugar and add this solution to the fermented beer into the bottling bucket for bottling. Allow to sit at room temperature for one week and wait another week and then open.

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