Post by Transporter on Aug 7, 2006 18:48:05 GMT -5
Hoppy Head Indian IPA
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Heat 4.5 gal. water to 155
Add grain bag with grains and rest 60 min. at 150
1.1 lbs. American Caramel 10°L
1.0 lbs. German Light Munich
1.0 lbs. American 2-row
Raise to 155 rest for 15 min.
Raise to 167 kill fire
Heat 1 gal. water to 170 degree and rinse the grain bag in it thoroughly.
Add extract (6 lbs. Muntons Dry Extra Light )
Boil for 60-90 min.
Hop Schedule:
2.0 oz Cascade 60 min.
0.5 oz Centennial 30 min.
1.5 oz Centennial 15 min.
1.0 oz Centennial 0 min
Add whirlflock tablet 15 min. boil
Add yeast nutrients 10 min. boil
Chill below 70 degrees
Whirl pool (Note: Until arm almost falls off)
Let settle 1 hour
(Take OG)
Fill carboy
Aerate with pure O2 (from my welding oxygen bottle)
Pitch yeast (WYeast 1056 American Ale ) (I made a 1 qt starter)
Affix air-lock or blow hose
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Above was my procedure list, I printed and followed step by step.
-------------------------------
Heat 4.5 gal. water to 155
Add grain bag with grains and rest 60 min. at 150
1.1 lbs. American Caramel 10°L
1.0 lbs. German Light Munich
1.0 lbs. American 2-row
Raise to 155 rest for 15 min.
Raise to 167 kill fire
Heat 1 gal. water to 170 degree and rinse the grain bag in it thoroughly.
Add extract (6 lbs. Muntons Dry Extra Light )
Boil for 60-90 min.
Hop Schedule:
2.0 oz Cascade 60 min.
0.5 oz Centennial 30 min.
1.5 oz Centennial 15 min.
1.0 oz Centennial 0 min
Add whirlflock tablet 15 min. boil
Add yeast nutrients 10 min. boil
Chill below 70 degrees
Whirl pool (Note: Until arm almost falls off)
Let settle 1 hour
(Take OG)
Fill carboy
Aerate with pure O2 (from my welding oxygen bottle)
Pitch yeast (WYeast 1056 American Ale ) (I made a 1 qt starter)
Affix air-lock or blow hose
---------------------------------------
Above was my procedure list, I printed and followed step by step.