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Hippity Hoppity Easter IPA
Brewed Easter Sunday, 23 Apr 2000, hence the name.
This recipe will produce a very bitter, hoppy amber ale that comes closest in style to IPA, just a little over the top
| Brewer: | El Puerco Loco | Email: | dbrood@buffnet.net | |||||
| Beer: | Hippity Hoppity Easter IPA | Style: | India Pale Ale | |||||
| Type: | Extract | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 62 IBU | |||||
| OG: | 1.073 | FG: | 1.014 | |||||
| Alcohol: | 7.6% v/v (6.0% w/w) | |||||||
| Water: | Brewed with "Burtonized" Buffalo (NY) tap. Additions: 4 Tsp. Calcium Sulfate .5 Tsp. Magnesium Sulfate .125 Tsp Sodium Chloride. based on numbers form Erie County Water Authority, which I don't have handy right now. Boiled the whole lot (5 Gal.)for 30 Min to remove Chlorine and Zebra Mussel flavor. Cooled overnight, decanted from sediment. |
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| Grain: | 1 lb. British crystal 50-60L | |||||||
| Steep: | Added 1# 50-60L Crystal to cool water, removed @165F | |||||||
| Boil: | 60 minutes | SG 1.115 | 3.5 gallons | |||||
| 8 lb. 10 oz. Amber dry malt extract | ||||||||
| 2 Tsp Yeast Nutrient (Diammonium Phosphate) 1 Tsp Irish Moss added @45 min. |
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| Hops: | 2 oz. Chinook (11.9% AA, 60 min.) 1 oz. Chinook (11.9% AA, 30 min.) 1 oz. Fuggles (5.1% AA, 15 min.) 1 oz. Kent Goldings (aroma) |
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| Yeast: | Wyeast 1028 London Ale. Pint starter. | |||||||
| Log: | Brew Date: 23 Apr 2000 Pitching Temp: 78F Primary Temp: 64F Time In Primary: ? Secondary Temp: 64F Time In Secondary: ? Added 1 oz. Kent Goldings to secondary. Bottle Date: ? |
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| Carbonation: | 1.8 Vol | |||||||
| Tasting: | ??? | |||||||
Recipe posted 04/25/00.
