Black Ipa Recipe

Directions

1. 1
   Heat 2 gallons water to 170°F. Remove from heat and add specialty malts to the water, contained in a mesh bag. Cover and let steep for 1 hour, then discard the malt.
2. 2
   Bring 2 gallons water to a boil. Add steeping tea from step 1. Slowly add extract, stirring. Add enough water to reach a total of 6.5 gallons. Bring to a boil once more on high heat.
3. 3
   When you reach a boil, start a countdown timer for 90 minutes. Add hops quantities at times indicated above.
4. 4
   At the end of 90 minutes, remove from heat. Cool the wort to below 70°F with an ice bath or a wort chiller. Remember to keep things sanitary for every stage after the boil.
5. 5
   Transfer the wort to a sanitized fermentation bucket or carboy. Add an airlock and cool to 62°F.
6. 6
   Once the wort reaches 62°F, aerate the wort and pitch yeast.
7. 7
   Let the wort temperature rise to 66°F and hold for one week or until fermentation is complete. Rack to secondary and add dry-hops addition. Let lager for 5 days.
8. 8
   Lower the temperature to 38°F then
9. 9
   or
10. 10
    the beer and enjoy in two weeks (kegged) or six (bottled)!