HOPP DOGG

Source: STACEY BURMER
Recipe added: 10/12/01
Email: beerboarder@aol.com

The hippies helped me bottle this. Thanks Skippy the Hippy and Aaron!! Great IPA. excellent nose, great hoppy flavor, won third place in the Fresno Fair against some really fierce competition.

Specifics

Recipe type: Extract
Batch Size: 5 gal
Starting Gravity: 1.056
Finishing Gravity: 1.015
Time in Boil: 1hr 40min
Primary Fermentation: 3 days and dry hopped
Secondary Fermentation: 6 days
Additional Fermentation: bottling bucket 3 days

Ingredients:

1lb 10L crystal malt
1lb english 2 row malt
3lbs english light DME
4 lbs pale malt extract
3 oz centennial 9.9% boil
4 oz cascades 6% boil
2 oz crystal hop 3.7% aroma
2 oz centennial 9.9 dry hop
6 oz wye yeast 1173 from local brewery
1 tsp. irish moss
3/4 C. priming sugar

Procedure:

steeped grains for 45 min at 156 deg. added malts and centenials. At 70 min added cascades, at 1hr and 35 min added crystal hops.. Pitched yeast at 78* deg about mid night. three days later racked to secondary and dry hopped.

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