This American Life IPA

(Extract with Specialty Grains)

 

With 80 IBUs of face melting hop flavor the only way to describe this beer is Bad Ass!

 

  1 to 2 weeks in primary

  1 to 2 weeks in secondary

  1 to 2 weeks conditioning in bottle

READY in 4-6 WEEKS

Estimated O.G: 1.056

 

KIT INVENTORY

 

Specialty Grains

  1 Lb. Crystal 15L (Steeping)

 

Hops, Flavorings & Finings

  1 Oz. Columbus Hops (60 min)

  1 Oz. Chinook Hops (30 min)

  1 Oz. Zythos or Simcoe Hops (15 min)

  1 Oz. Falconers Flight 7Cs Hops (0 min)

  1 Whirlflock Tablet (15 min)

 

Fermentables

  6 Lbs. pale (LME) Liquid Malt Extract (60 Minute)

  1 Lb. pale (DME) Dry Malt Extract (15 Minutes)

  1 Lb. Corn Sugar (15 Minutes)

  4 oz. Corn Sugar (Bottling)

Yeast (sold separately)

  WYEAST 1056 American Ale Yeast. Apparent attenuation: 73-77%. Flocculation: Medium-low. Optimum temp: 60-72 F.

 

OR

 

  Fermentis Safale US05. Apparent attenuation: 81% Flocculation: Medium. Optimum Temperature 59-71.6F.

 

BEFORE YOU BEGIN ...

 

MINIMUM EQUIPMENT REQUIRED

 

  Homebrewing starter kit for brewing 5 gallon batches

  Boiling kettle with at least 3.5 gallons capacity

  A 6 gallon primary fermenter with grommet or bung and an airlock

  A 5 gallon glass carboy, with bung and airlock, to use as a secondary fermenter - If you do not have a secondary fermenter you may skip the secondary fermentation and add an additional week to primary fermentation before bottling

  Approximately two cases of either 12 oz or 22 oz pry-off style beer bottles. (5 Gal ~ 53, 12Oz. bottles or 29, 22Oz. bottles)

 

UNPACK THE KIT

 

  Refrigerate liquid yeast upon arrival

  Locate the Kit Inventory (above) this is the recipe for your beer, so keep it handy

  Double check the box contents vs. the Kit Inventory

  Contact us immediately if you have any questions or concerns!

 

PROCEDURE

 

YEAST PREPARATION PRIOR TO BREWING

 

1)     Remove the yeast from the refrigerator:

  Remove the liquid Wyeast pack from the refrigerator, and smack as shown on the back of the yeast package. Leave it in a warm place (70-80 F) to incubate until the pack begins to inflate. Allow at least 3 hours for inflation; some packs may take up to several days to show infla­tion. Do not brew with inactive yeast we can replace the yeast, but not a batch that fails to ferment properly. If you are using dry yeast, no action is needed.

Or

  Sprinkle the yeast in minimum 10 times its weight of sterile water or wort at 80F 6F. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes (optional), and pitch the resultant cream into the fermentation vessel.

 

ON BREWING DAY

2)     Collect and heat 2.5 gallons of water.

3)     For mail-order customers grains for extract kits come crushed by default, but if you requested uncrushed grains, crush them now. Pour crushed grain into supplied mesh bag and tie the open end in a knot. Steep for 30 minutes at 155F. Remove bag and discard.

4)     Bring to a boil, then remove kettle from burner and stir in the Pale LME.

5)     Return kettle to burner and begin boil. The mixture is now called wort, the brewers term for unfermented beer.

  Add 1 Oz. Columbus hops and boil for 60 minutes.

  Add 1 Oz. Chinook hops 30 minutes before the end of the boil.

  At 15 minutes remaining in boil remove from heat add DME and Corn Sugar

  Return to heat and

Add 1 Oz. Zythos or Simcoe hops.

Add Whirlflock Tablet.

  Add 1 Oz. Falconers Flight hops when you turn the heat off.

6)     Cooling the wort. When the 60-minute boil is finished, cool the wort to below 100 F as rapidly as possible. Use a wort chiller, or put the kettle in an ice bath in your sink.

7)     Sanitizing fermenting equipment and yeast pack. While the wort cools, sanitize the fermenting equipment fermenter, lid or stopper, fermentation lock, funnel, etc. along with the yeast pack and a pair of scissors.

8)     Fill primary fermenter with 2 gallons of cold water, and then pour in the cooled wort. Leave any thick sludge in the bottom of the kettle.

9)     Add more cold water as needed to bring the volume to 5 gallons.

10)   Aerating the wort. Seal the fermenter and rock back and forth to splash for a few minutes, or use an aeration system and diffusion stone.

11)   Measure specific gravity of the wort with a hydrom­eter and record.

12)   Add yeast once the temperature of the wort is 70F or lower (not warm to the touch). Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermenter.

13)   Sealing the fermenter. Add approximately 1 tablespoon of water to the sanitized fermentation lock. Insert the lock into rubber stopper or lid, and seal the fermenter.

14)   Move the fermenter to a dark, quiet spot for fermentation. Maintain temperature range listed on yeast package.

BEYOND BREWING DAY, WEEKS 12

15)   Active fermentation begins. Within approximately 48 hours of Brewing Day, active fermentation will begin there will be a cap of foam on the surface of the beer, the specific gravity as measured with a hydrometer will drop steadily, and you may see bubbles come through the fermentation lock. The optimum fermentation tempera­ture for this beer is 62-72 F move the fermenter to a warmer or cooler spot as needed.

16)   Active fermentation ends. Approximately one week to two weeks after brewing day, active fermentation will end. When the cap of foam falls back into the new beer, bubbling in the fermentation lock slows down or stops, and the specific gravity as measured with a hydrometer is stable, proceed to the next step.

17)   Transferring beer to secondary fermenter. Sanitize siphoning equipment and an airlock and carboy bung or stopper. Siphon the beer from the primary fermenter into the secondary.

BEYOND BREWING DAY SECONDARY FERMENTATION

18)   Secondary fermentation. Allow the beer to condi­tion in the secondary fermenter for 2-4 weeks before proceeding with the next step. Timing now is somewhat flexible.

BOTTLING DAYABOUT 1 MONTH AFTER BREWING DAY

19)   Sanitize siphoning and bottling equipment.

20)   Mixing a priming solution (a measured amount of sugar dissolved in water to carbonate the bottled beer). Use the following amounts, depending on which type of sugar you will use:

  DME (Dry Malt Extract) 1 cup in 16 Oz. Water.

Or

  Corn sugar (dextrose) 3/4 cup in 16 Oz. water.

Or

  Table sugar (sucrose) 2/3 cup in 16 Oz. water.

Then bring the solution to a boil and pour into the bottling bucket.

21)   Siphon beer into bottling bucket and mix with priming solution. Stir gently to mixdont splash.

22)   Fill and cap bottles.

12 WEEKS AFTER BOTTLING DAY

23)   Condition bottles at room temperature for 12 weeks. After this point, the bottles can be stored cool or cold.