Everest I.P.A

Source: Stefan Berggren
Recipe added: 09/19/01
Email: stefan_berggren@trekbike.com

Very hoppy and complex with a crisp bitterness that makes you feel like you are sailing around the cape of south africa on an old clipper.

Specifics

Recipe type: Extract
Batch Size: 5.5gal
Starting Gravity: 1.040
Finishing Gravity: 1.015
Time in Boil: 1 hour
Primary Fermentation: 1.5 weeks
Secondary Fermentation: 4 weeks
Additional Fermentation: 1 week pressure aged in cornelious

Ingredients:

3.0 lbs M&F Light Malt
3.0 lbs M&F Amber Malt
1.0 lbs Crystal 40
1/2 lbs toasted barley
2 oz. Kent Goldings Hops Plug
2 oz. Cascade Hops Pellet
1 oz. Willamette hops
1 oz. Cascade hops (last 10 minutes)
1 tsp. Irish Moss
Wyeast #1098

Procedure:

Add crystal and barley into 3 gal of water until boil occurs, then remove from heat and add Malt. Mix well, so that all is disolved and put back on heat and add Cascade, Kent Goldings and Willamette and boilf for 45 minutes and in last 15 add finishing hops and Irish moss. Cool with wort chiller, very important to cool quick on this one.

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