ESB-IPA V2

ESB-IPA

Type – Extract:
Batch size: 5.25 gal
Boil Size: 2.5 gal
Boil Time: 60 min
Fermentation Stage: Two Stages - 2 weeks primary, 4 weeks secondary
Original Gravity: 1.050
Final Gravity: 1.012
ABV: 5.06%
IBU: 79.57


Ingredients:
2.5 gal Tap Water
4 Gallons Bottled Water – Note: even though this is a 5.25 gallon recipe, you will need extra because of the fluid loss during the boil process
1lb Rahr 2 Row
1lb Caramel10
.5lb Carapils
6lbs Liquid Amber Malt Extract
3oz Simcoe
2oz Centennial
1 Danstar Nottingham Dry Ale Yeast


Procedure:
Start with 2.5 gal tap water, add grains to cold water, heat water to 165 degrees and steep grains for 30 minutes once water temperature reaches 165 degrees
Remove grains and bring wort to boil
Remove pot from heat, add 6lbs Liquid Amber Malt Extract and return wort to boil
Add 1oz Simcoe hops and boil for 60 minutes
Add 1oz Simcoe hops and boil for 45 minutes
Add 1oz Simcoe hops and boil for 30 minutes
Add 1oz Centennial hops and boil for 5 minutes
Cool wort to 70 degrees
Add enough bottled water to bring the specific gravity to 1.050
Add Danstar Dry Ale Yeast


Fermentation:
Primary – 2 weeks at 62-68degrees
Secondary – 4 weeks at 62-68 degrees
Add 1oz Centennial hops to secondary 5-7 days prior to bottling beer
Bottle beer 5-7 days after last dry hop addition


Bottling:
6 weeks after brew date
Use .3oz of corn sugar per gallon of beer
Condition beer for 4 weeks at 62-70 degrees