East India Pale Ale
Source: David White
Recipe added: 09/27/97
While this is a close resemblance to the original East India's I cut back the hop quantity to achieve a more subtle taste. I have used the packet yeast because of the consistent results I get. This is my best beer to date
Recipe type: Extract
Batch Size: 20lts (5gal)
Starting Gravity: 1040
Finishing Gravity: 1012
Time in Boil: 30mins
Primary Fermentation: 6 days
Secondary Fermentation: 2 - 3 weeks
- Tin Black Rock East India Pale Ale (from New Zealand)
- 600gm (21oz) Light Dry malt extract
- 200gm (7 oz) Cracked crystal grain
- 400gm (14oz) Glucose (dextrose)
- 200gm (7oz) Dried corn syrup
- 25gm (1oz) Goldings Hop Pellets
- Black Rock packet yeast
Mix cracked grain with 1lt (qrt) water, bring to boil and simmer for 20 mins.
Combine all other ingredients and bring to boil for 30 mins.
Add hops at 30 mins and turn heat off, stand for 10 mins.
Strain grain into fermentor running hot water over grains until runoff is clear.
Add other mixture and cool to 26C (79).
Spread packet yeast over top and when fermentation has stopped wait 2 days and rack to fermentor, prime with 180g (6.5 oz) Dextrose.
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