Dan's India Pale Ale

I love IPA and with the help of the "Beer Recipator" I've brewed one I love. I'm planing on tweeking this a little but I'm very happy with this brew the way it is. It's all gone except one mini keg I'm saving for something special.

Brewer:	Dan		Email:	FAITHDAN38@aol.com
Beer:	Dan's India Pale Ale		Style:	India Pale Ale
Type:	Extract w/grain		Size:	6.0 gallons
Color:	19 HCU (~11 SRM)		Bitterness:	45 IBU
OG:	1.078		FG:	1.018
Alcohol:	7.7% v/v (6.1% w/w)
Water:	I used 2 1/2 gal. Hy-Vee drinking water for the boil and 3 1/2 gal. Hy-Vee spring water to top off the primary. (Just what I had on hand) 1/3 oz. Burton Water Salts added at the start of boil 3 teaspoons yeast nutrient added last 15 min. 2 teaspoons gypsum added last 15 min.
Grain:	.5 lb. American Munich 1.0 lb. American crystal 20L .5 lb. Dextrine malt (Cara-Pils)
Steep:	Placed grains in muslin bag. Added bag to 2.5 gallons of water, and brought to 170°F. and held for 30 min. Sparged bag with 4 cups boiled hot water with strainer. I usually gently poke, prod, and squeeze the bag with a spoon while steeping. Remove from heat and add all extracts. Start boil
Boil:	75 minutes	SG 1.187	2.5 gallons
	7.0 lb. Light dry malt extract 1.5 lb. Amber dry malt extract 1.0 lb. Wheat extract .5 lb. Honey
	Add one tablespoons of "Irish Moss" 15 min. before end of boil. I rehydrated the "Irish Moss" in 1 1/2 cups hot boiled water for 30 min. prior to adding to the boil.
Hops:	1.0 oz. Northern Brewer (8.5% AA, 75 min.) 1.0 oz. Cascade (6% AA, 75 min.) 1.0 oz. Cascade (6% AA, 30 min.) 1.0 oz. Cascade (6% AA, 15 min.) 1.0 oz. Cascade (6% AA, 5 min.) 1.0 oz. Willamette (5% AA, 5 min.) .5 oz. Cascade (aroma) .5 oz. Willamette (aroma)
Yeast:	I used liquid "Burton Ale yeast" from White Labs with 1 1/4 pint of starter. I boiled 2 Tablespoons of light dry malt extract per cup of bottled water. I also added 1/8 tsp. gypsum and a pinch of cascade hop plug to the 1 1/4 pint of starter. I pitched after 24-30 hours.
Log:	I use a wort chiller then transfer, through a ss strainer and a nylon bucket bag into a bottling bucket. Here I aerate with a "Williams aeration Sytem" while transfering to the primary, locating the aeration stone nere the bucket outlet. Once in the primary I aerate again for 5 min. and pitch yaest. I brew 6 gal. in a 6 gal. glass carboy with a blow-off tube for the first 3-4 days (or most active time) then install airlock for the remaining fermentation. Dry hop in secondary with .5 oz. of cascade and .5 oz. of willamette
Carbonation:	2.0 volumes	Dried Malt Extract: 5.94 oz. for 5.5 gallons @ 70°F
	I used 1 1/4 cup of light dried malt extract.
Tasting:	This is a copper colored IPA that tasts great, smells great, and looks good in the mug. Carbonation was a little slow due to a long fermetation, 12 days in the primary and 11 days in the secondary. It gets better with every bottle I open (brewed 8/99 submited 11/99). I'm saving one mini keg for somthing special. I'm going to brew again this month and will be adding 1/2 lb two row malt to the grain bage and increasing the IBUs to 50-52 range. I will also increase the amount of dry hops in the secondary by 1/2 oz. each.

Recipe posted 11/18/99.