Hey Guys and Gals! My extract take on the style of Russian River’s famous double IPA. Dry, bitter and loaded with hops. Makes 5 gallons.
Ingredients
- 8 lb extra light dry malt extract
- 8 oz crystal 40L malt and 8 oz Carapils, crushed (steeping)
- 1 lb corn sugar
- 3 oz Columbus hops (90 min)
- 1 oz Simcoe hops (30 min)
- 1 oz Centennial and 2 oz Simcoe hops (flameout)
- Dry hop: 2 oz Columbus, 2 oz Centennial, 2 oz Simcoe
- 2 packs Safale US-05 yeast
- Priming: 3/4 cup priming sugar
Directions
- Steep the grains in a grain bag in 3.5 gallons of water at 155 degrees for 30 minutes. Remove the bag.
- Bring to a boil, take off the heat and stir in the extract and corn sugar. Return to a boil.
- Boil 90 minutes. Columbus at the start, Simcoe with 30 minutes left, the flameout hops when the heat goes off.
- Cool quickly, transfer to the fermenter, top off to 5 gallons, aerate well and take a gravity reading. Expect about 1.072.
- Pitch both packs of yeast at 66 degrees. Ferment 10 to 14 days.
- Add half the dry hops for 5 days, then the other half for 5 more.
- Prime, bottle and cap.
- Store at 75 degrees for 2 weeks to carbonate. Drink it as fresh as you can.