India Pale Ale Beer Recipe

Category Pale Ale
Recipe Type All Grain
 
 
Fermentables
 9 lbs Pale Malt
.75 lbs Crystal Malt
.5 lbs Carapils Malt
 
Hops
 1.5 oz (4.9%) Kent Goldings (60 Minutes)
1.5 oz (4.9%) Kent Goldings (15 Minutes)
.25 oz Kent Goldings (dry)
 
Other
 1 tsp Irish Moss (15 Minutes)
2 tsp Gypsum
2 oz Oak Chips
 
Yeast Wyeast 1059 American Ale 
Procedure Mash Pale malt at 153 F for 30-60 minutes. Test after 30 minutes. Add Crystal and Carapils and mash-out at 168 F for 10 minutes. Sparge. Bring to boil. In a saucepan, boil the oak for no more than 10 minutes, then strain the liquid into your boiling kettle. Boil the wort, adding boiling hops after 30 minutes and the flavor hops and Irish Moss after 75 minutes. Chill and pitch a quart of 1059 starter. Dry hop in the secondary fermenter. The beer will clear in the bottle.

India Pale Ale (2gal)

Category India Pale Ale
Recipe Type All Grain
 
Fermentables
 2.5 lb pale malt
5 oz crystal malt (80L)
 
Hops
 1 oz willamette hops 5%
.5 oz willamette hops (finish)
 
Yeast Wyeast #1028 London ale
Procedure This is a 2-gallon batch. Mash in 5 quarts 132 degrees (140 degree strike heat). Adjust mash pH to 5.3. Boost temperature to 150 degrees. Mash 2 hours, maintaining temperature at 146-152 degrees. Mash out 5 minutes at 168 degrees. Sparge with 2 gallons of 165 degree water. Boil 90 minutes, adding hops in last hour. Add finishing hops 5 minutes before end of boil. Ferment at 70 degrees, 6 days in primary, 4 days in secondary.
 

Indian Summer Gingered Ale  

Category Spiced Beers
Recipe Type Extract
. 
Fermentables
 6 lbs dry light malt extract
1 lbs crystal malt (40L)
 
Hops
 .5 oz Galena pellets (11.4%) (boil)
1 oz Hallertaur pellets (4.?%) (finish)
 
Other
 3 oz fresh ginger (boil)
1 oz fresh ginger (finish)
 
Yeast Wyeast British Ale yeast (#1098?) 
Procedure Crush crystal malt, add to 2 gallons water and bring to about 170 degrees. Remove grains, add dry extract, 3 ounces ginger, boiling hops and boil for 1 hour. During last ten minutes add finishing ginger and hops. Chill. Pitch yeast.

Infamous Christmas Glogg Beer  

Category Spiced Beers
Recipe Type Extract
 
Fermentables
 5 lbs light malt extract syrup
2 lbs light clover honey
 
Hops
 .5 oz Saaz hops (boil)
.5 oz Saaz hops (steep 10 minutes)
 
Other
 25 millileters alcohol-based glogg spice (mix of ginger, cinnamon,
 
Yeast Windsor ale yeast (rehydrated) 
Procedure Boiled for 30 minutes. Cooled to 70 deg. F. pitched yeast. Fermentation began within 8 hours. Finished within 3 days.

IPA  

Category India Pale Ale
Recipe Type Extract
. 
Fermentables
 1 Lb Crystal Malt
5 Lb Pale Malt Extract Syrup
4 lb Amber Malt Extract Syrup
1/2 lb Toasted Malted Barley
 
Hops
 .75 oz Cascade Hops (finishing)
2 oz. Northern Brewers Hops (boil)
 
Other
 2 Tsp Gypsum
 
Yeast Wyeast Britsh Ale (w/starter) 
Procedure Hold grains at 150 for 30 mins. Remove, add extracts and proceed as normal with a o ne hour boil. This time I plan to toast my own barley, add irish moss and use dry y east because I don't have time to wait for the starter (and I'm getting cheap :). S orry, don't have the O.G. and F.G. only the ingedient list with me.