American I.P.A. Beer Recipe D.I.Y.

Hey Guys and Gals! A classic American IPA: citrus, pine and a firm bitterness. Makes 5 gallons.

Ingredients

• 7 lb light liquid malt extract
• 1 lb crystal 40L malt, crushed (steeping)
• 1 oz Centennial hops (60 min)
• 1 oz Cascade hops (15 min)
• 1 oz Citra hops (flameout)
• 1 oz Cascade and 1 oz Citra hops (dry hop)
• 1 pack Safale US-05 yeast
• Priming: 3/4 cup priming sugar

Directions

1. Steep the crystal malt in a grain bag in 3 gallons of water at 155 degrees for 30 minutes. Remove the bag.
2. Bring to a boil, take off the heat and stir in the extract. Return to a boil.
3. Boil 60 minutes. Centennial at the start, Cascade with 15 minutes left, Citra when you turn off the heat.
4. Cool quickly, transfer to the fermenter, top off to 5 gallons, aerate and take a gravity reading.
5. Pitch the yeast at about 66 degrees. Ferment 10 days.
6. Add the dry hops and leave 4 to 5 days.
7. Boil the priming sugar in two pints of water for 5 minutes, pour into the bottling bucket, siphon the beer over it, bottle and cap.
8. Store at 75 degrees for 2 weeks to carbonate. Drink it fresh.

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