Roxy IPA

Drinkable out of keg in 1 week. Excellent nose and hop variety. Fruity after taste.

Brewer:	Colby Fry		Email:	colbyfry@pa.net
Beer:	Roxy IPA		Style:	India Pale Ale
Type:	Extract w/grain		Size:	5 gallons
Color:	14 HCU (~9 SRM)		Bitterness:	60 IBU
OG:	1.064		FG:	1.014
Alcohol:	6.4% v/v (5.0% w/w)
Water:	1 tbsp of gypsum before boil
Grain:	1 lb. 0 oz. American 2-row 0 lb. .25 oz. American crystal 40L
Steep:	Breiss 2-row pale ale for malt to be mashed from 155-165 degrees for 45 min before adding to wort. Bring 2 qts water to a boil and add 2-row keep for 45 minutes then bring to 2 gallons. Now add gypsum, and malts. When wort reaches 150 degrees add crystal and keep for 20 min until 180 degres. Remove grains and bring to a simmering boil
Boil:	90 minutes	SG 1.128	2.5 gallons
	7 lb. 0 oz. Light malt extract 1 lb. 0 oz. Amber dry malt extract
	Now add 90 min hops, 60 min hops and 10 min hops with moss. Take the O.G. and figure out the amount to krausen. Keep in a sterilized container in the fridge. Pitch yeast when temp is ~70degrees. Sterilize oak chips by boiling them for ten minutes and add finishing hops to beer. Irish Moss 1 tbsp last 15 min of boil
Hops:	4.28 oz. Fuggles (4.2% AA, 90 min.) 2.14 oz. Fuggles (4.2% AA, 60 min.) 2.14 oz. Kent Goldings (4.5% AA, 10 min.) 1 oz. Kent Goldings (aroma)
Yeast:	Wyeast 1028 London Ale
Log:	Transfer to secondary after 1 week and store for another 3 days now keg and keep kegged for a week or two or until beer is tasty!!!
Carbonation:	Use 1.5 quarts of wort saved in a sterilized container in fridge for the primer. Calculation is from Papazian's book.
Tasting:	Tastes excellent, love those British hop varieties!

Recipe posted 04/25/01.