Legend reports that India Pale Ale (IPA) was originally crafted with large amounts of alcohol and hops to preserve the beer on its long sea voyage to the British colony of India during the 19th century. Our version is akin to those found in England today: moderate bitterness, generous English hop flavor, and temperate alcohol levels. To purchase this kit, click here.

Statistics

Original Gravity 1.057
Final Gravity 1.014
Alcohol Content 5.4%

Ingredients

6 lb. Munton’s Light Dried Malt Extract
¾ lb. Munton & Fison Crystal Malt 60° L
½ lb. Munton & Fison Carapils Malt 20° L

2 oz. Challenger Pellets (Bittering)
1 oz. Kent Goldings Hop Pellets (Flavoring)
1 oz. Kent Goldings Pellets (Finishing) with 2 minutes left in the boil.

Wyeast # 1275 XL Thames Valley Ale

 

Procedure

A few hours before you begin to brew, prepare your liquid yeast according to the package instructions. We assume that you are familiar with basic homebrewing techniques, so these procedures are abbreviated.

1. Divide the cracked grains among 3 of the muslin bags (approximately ½ pound per bag) and add them to your brew kettle along with 1½ gallons of cold water. Heat slowly.

2. Steep the grains in hot water (about 145° – 160°F) to extract flavor and color – do not allow to boil. After about 30 minutes, remove the grain bags and then bring the water to a boil.

3. Remove the pot from the heat and add the bags of dried malt extract. Keep the kettle off the burner and stir until the malt extract is completely dissolved.

4. Put the pot back on the burner and bring to a boil. Once boiling, place bittering hops in 2 muslin bags (no more than 1 oz. per bag), add them to the pot, and set your timer for 1 hour. Keep an eye on the pot to avoid boil-overs.

5. After 45 minutes of boiling, add ½ teaspoon of Irish moss, or 1 Whirlfloc tablet, to help clarify beer (optional).

6. After 50 minutes of boiling, add the flavoring hops (in a muslin bag).

7. After 58 minutes of boiling, add the finishing hops.

8. After 60 minutes of boiling, turn off the heat. Put a lid on your pot and cool it in an ice bath (use your sink) for about 30 minutes. Remove the hop bags from the kettle.

9. Pour 2 gallons of cold water into your sanitized fermenter, add the cooled wort (the stuff in your pot), and top up with additional water to 5 gallons. Aerate the wort with vigorous stirring, rocking the fermenter, etc.

10. Make sure the wort is below 80°F before adding yeast. Take a hydrometer reading if desired. Add the yeast to the wort.

11. Store the fermenter where the temperature will be a fairly constant 65° – 70°F. Active fermentation may take only a few days, or it can last up to 2 weeks. A hydrometer reading is a great way to determine when the fermentation is done. Keep the beer in the primary fermenter for two weeks until active fermentation is done (no signs of active fermentation for the last 2-3 days).

12. When ready to bottle, siphon beer into your sanitized bottling bucket, leaving sediment behind. Boil the priming sugar in 1-2 cups of water for a few minutes, gently stir into the beer, and bottle as usual.