Inglewood IPA (provided by Culver City Home Brewing Supply)
An American adaptation of a classic British ale. These strong ales were highly hopped in order to survive the long sea voyage to India.
| Malt Extract: | Pale (9 lbs.) |
| Specialty Malts: | Crystal 10L (8 oz) Crystal 60L (4 oz) Victory malt (4 oz) |
|
Hopping Schedule: (Variety, amount, boil time) | #1 Columbus (1.6 oz; 60 min) #2 Cascade (1.0 oz; 15 min) #3 Cascade (1.0 oz; 0 min) |
| Starting Gravity: | 1.067 |
| Fermentation Temp: | 65-75 degrees F |
| Yeast: | White Labs WLP001 California Ale or Wyeast 1056 American Ale |
Directions:
- In a small pot bring 3 or 4 quarts of water to around 150 degrees (bubbles start to form on the bottom.)
- Remove from the heat and stir in the specialty grains, cover and steep for 20-30 minutes.
- Meanwhile, fill the large brew pot half full with water and apply heat.
- When bubbles start to rise from the large pot, turn off the heat and stir in the extract.
- After the grains have steeped for 20-30 minutes, pour them through a strainer into the large brew pot.
- Add some hot water to the small pot and rinse the grains in the strainer.
- Bring what is now called ‘wort’ to a full, roiling boil. Watch for boilovers!
- Once the foaming stops, add the contents of the first hop package.
- Sanitize your fermenter, strainer, airlock & stopper.
- Maintain the boil for one hour, adding the first package of Cascade when 15 minutes remain in the boil, and adding the second package at the end of the boil.
- When the boil is done, cool the pot in a sink until sides are cool to the touch.
- Pour the wort into your sanitized fermenter, add pre-chilled water to bring it up to 5 gallons at about 75 degrees and pitch the yeast.
- Ferment in the temperature range recommended above.
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