Sorachi Ace And Simcoe Ipa (For Beginners) Recipe

Directions

1. 1
   Tie the Crystal 20L in a large mesh bag. Place the bag in 3 gallons of water in a 7.5 gallon pot and immerse the grain.
2. 2
   Begin to heat, making sure mesh bag isn't sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170°F.
3. 3
   Add another 3.5 gallons of water. Bring wort to a vigorous boil. As water is heating, slowly add 9 pounds of light liquid malt extract, stirring constantly until completely dissolved. When the boil begins, add 1 ounce Magnum hops in a mesh bag.
4. 4
   After 45 minutes of boiling has passed, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops in a mesh bag.
5. 5
   After total of 60 minutes of boil, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops in a mesh bag, cover remove from heat.
6. 6
   After wort cools below 180°F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.
7. 7
   Cool wort by placing pot in ice bath or using a wort chiller until it is below 70°F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to make 5 gallons using refrigerated water.
8. 8
   Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.067.
9. 9
   Carefully pour yeast into cooled wort (it should be below 70°F), and agitate vigorously (
10. 10
    ). Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 64° and 67°F.
11. 11
    After 2 to 3 weeks when primary fermentation is complete (take at least two consistent gravity readings), transfer to a secondary carboy for conditioning, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops for
12. 12
    and store as cool as possible.
13. 13
    Bottle after another one to two weeks using enough priming sugar for a medium level of carbonation according to
14. 14
    .