IPA

Yield

5 Gallons

Ingredients

• 0.5 lb Crystal 45 Malt
• 0.5 Carapils Malt

• 10 lbs Light Liquid Malt Extract

• 2 oz Columbus (15% AA) boiled for 60 minutes
• 1 oz Columbus (15% AA) boiled for 15 minutes
• 1 oz Chinook (12% AA) boiled for 15 minutes
• 2 oz Citra (13.7% AA) boiled for 0 minutes (ie: throw them in, and turn off the flame)
• 1 oz Columbus (15% AA) boiled for 0 minutes
• 1 oz Cascade (7% AA) boiled for 0 minutes
• 1 oz Centennial (10.5% AA) boiled for 0 minutes
• 2 oz Citra dry hopped for 3 days (1st charge)
• 1 oz Chinook dry hopped for 3 days (1st charge)
• 1 oz Cascade dry hopped for 3 days (2nd charge)
• 1 oz Centennial dry hopped for 3 days (2nd charge)
• 1 oz Columbus dry hopped for 3 days (2nd charge)
• 5 tsp Yeast Nutrient
• Whirlfloc tablet
• 2x Safale S-05 yeast packet
• 0.75 lbs dextrose
• Champagne yeast
• ???? priming sugar

Instructions

Mash

1. Steep the Crystal 45 and Carapils malt in 150F water for 30 minutes.
2. Remove bag (don't squeeze, but let it drain)

Boil

1. Bring to a boil.
2. Add the malt extract, dextrose, and 2 oz Columbus hops.
3. After 45 minutes add another 1 oz of Columbus Hops and continue boiling.
4. At the end of the boil, add 2 oz of Citra, 1 oz of Columbus, 1 oz of Cascade, and 1oz of Centennial, then turn off the flame.

Fermentation

1. Chill in ice bath to 68F
2. Aerate and pitch S-04
3. Ferment at 68F
4. Allow a week to ten days for fermentation. Once fermentation is complete add the first charge of dry hops using a sanitized nylon sack. Remove the first charge after three days and add the second charge for another three days, again using a sanitized nylon sack. Remove the second charge, check your final gravity and rack the finished beer to bottles or a keg.
5. Prime with ??? + a bit of champagne yeast
6. Bottle condition for ? weeks

Measurements

• 1.074 OG
• 1.019 FG
• ??% ABV (??% via alt. calc)
• 5 gal

References

• https://www.mensjournal.com/food-drink/5-easy-homebrew-recipes-guaranteed-to-impress-20150303/smash-pale-ale/