Quote:
Originally Posted by TheConstantGardner  sweet! a grower and a brewer! you don't per chance happen to have a brothel or a harem do you?  |
Nope, but I've thought about it....
Right now I have a Rye IPA (India Pale Ale) fermenting away right now... I should be transferring to secondary fermentation in a day or two to age it for a couple of weeks before bottling.
Here is the recipe for the Rye IPA....
11 LBS 2-row malt
1/2 lb crystal 40
1/2 lb biscuit malt
1 1/2 lbs Malted Rye
1 Worlfloc Tablet @ 10 minutes left in boil.
1 ounce Cascade FWH
2 ounces Cascade Boil 60 mins
1 1/2 ounces Cascade 30 minutes
1 ounce Cascades 10 minutes
1 ounce Cascade flame out
Single stage infusion mash @ 150° F for one hour
Sparge with 170° F for 1 hour
Add First wort Hops and bring to boil, once boiling commences add 2 ounces of boiling hops for one hour. At 30 minutes left in the boil add 1 1/2 ounces of flavor hops. At 10 minutes left in the boil, add worlfloc and aroma hops and continue to boil. At Flame out add 1 ounce of hops.
Cool as fast as possible and pitch wyeast 1272 American Ale II 1600 ML Starter. Ferment at 66°F for one week in primary, 2 weeks @ 66°F for 2 weeks and Bottle with 3/4 cups of corn sugar and allow to condition for 3 weeks in bottle.