IPA

English India Pale Ale

Ingredients for 5.5 U.S. gal (21 L)

2 Cans of Coopers Light Malt Extract (6.6 lb, 3.0 kg)

3.0 lb Light Liquid Malt Extract (1.4 kg)

0.5 lb (0.23 kg) Biscuit Malt (35⁰ L)

0.5 lb (0.23 kg) Crystal Malt (40⁰ L)

6.0 oz (0.17 kg) Crystal Malt (75⁰ L)

1.0 oz (28 g) Columbus hops, 15% alpha acid (60 min)

1.5 oz (43 g) Willamette hops, 5% alpha acid (10 min)

1.5 oz (43 g) Golding hops, 4.75% alpha acid (0 min)

0.5 oz (14 g) Golding hops, 4.75% alpha acid (dry hop in secondary)

3 packages of Wyeast 1028 London Ale Yeast or White Labs WLP013 London Ale Yeast

Coopers Brewery Carbonation Drops for bottling

Original specific gravity: 1.065

Final specific gravity: 1.015

IBU: 50

ABV: 6.8%

Steep grains in 2.0 gallons (7.6 L) of cool water, heat to 150^o F (65^o C) strain and sparge with 2/3 gallons (2.5 L) hot water. Stir in malt extract and bring to a boil. Add the first hops and boil. After 50 minutes, add the second hops and continue to boil. Add the third hop addition at the end of the 60 minute boil. Chill the wort if possible, or pour into the fermenter with enough cold water to make 5.5 gallons (21 L). Aerate well and when the temperature drops to 68^o F (20^o C), pitch the yeast (use three packages of liquid yeast or a yeast starter). Ferment at 68^o F (20^o C) for two weeks, and then transfer to the secondary fermenter with the dry hop addition. After one week, or when fermentation is complete, prime with Coopers Brewery carbonation drops at bottling. Allow bottles to carbonate at 70^o F (21^o C) for 2 to 3 weeks.  Serve at 50-54^o F (10-12^o C).