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Connection Ipa

Classic American IPA with Centennial, Chinook, and Cascade hops for citrus-pine punch.

Yield 5 gallonsPrep 120 minCook 60 minDifficulty hardCuisine BeerElapsed 2–3 weeks

drink

−Batch size: 5 gallons+

Yeast strainWyeast 1056 (American Ale)White Labs WLP001 (California Ale)Safale US-05

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Ingredients

• Grain
• ½ lb6-Row
• ¼ lbUS Wheat
• ¼ lbVictory Malt
• ¼ lbCrystal 10L
• ¼ lbAmerican Carapils
• 2 ozRoasted Barley
• Malt Extracts
• 6 lbPale LME
• 1 lbExtra Light DME
• Hops
• 1 ozCentennial (60 min)
• 1 ozChinook (30 min)
• 1 ozCascade (10 min)
• 1 ozCascade (optional dry hop) optional
• Yeast Options
• Wyeast 1056 (American Ale)
• White Labs WLP001 (California Ale) optional
• Safale US-05 optional
• Other
• 1 tspBrew Saltz
• 1 tspIrish Moss
• ¾ cupdextrose (priming sugar)

Instructions

1. *Activate yeast** per package directions.
2. *Steep grains:** Put grains in a grain bag and steep in 2 gallons of water heated to 160°F (do not exceed 165°F). Rest to about 122°F, then heat to 154°F and let drain (do not squeeze the bag).
3. Rinse grains with 1 cup hot water; discard grains.
4. With the heat off, add the malt extracts and 1 teaspoon Brew Saltz. Stir until dissolved, then bring to a boil.
5. Note boil start time and add 1 oz Centennial at start (gentle boil).
6. After 30 minutes add 1 oz Chinook.
7. After another 20 minutes add 1 oz Cascade and Irish Moss.
8. Boil a final 10 minutes, turn off heat, stir and cool. Add wort to fermenter on top of 2 gallons very cold water (hint: 8 lbs of filtered ice = 1 gallon water).
9. Top up to 5 gallons. When wort cools to 80°F or below, pitch yeast.
10. Ferment 7–10 days at 68–72°F. Optional: transfer to secondary after 5 days and add 1 oz Cascade for 7 days (dry hop).
11. Target final gravity 1.010–1.012.
12. *To bottle:** Heat 12 oz water and 3/4 cup dextrose for 2 minutes, add to bottling bucket, stir, bottle, cap. Condition at room temp 7–10 days.
13. Chill as needed and enjoy!