Four C's Mid western Ale

Source: matt peterson
Recipe added: 01/21/97

this recipe will produce an outstanding american i.p.a. i suggest that you keg it and drink it fairly young although i have tried some after 4 months in the keg on dry hops and is still very hoppy although it did lose some aroma qualities. if you try this recipe please e mail me and let me know what you think,cheers.


Recipe type: All Grain
Batch Size: 10 -11 gal.
Starting Gravity: 1.o52- 1.054
Finishing Gravity: 1.008-1.010
Time in Boil: 60 minutes
Primary Fermentation: 9 days at 65- 70 `F
Secondary Fermentation: about 7days or til clear at 60`F



mash in grains with 160 deg. F til or what ever temp. you need to stabilize at 154 deg. F.I use a insulated cylindrical cooler system and just make sure that the grains are covered with about an inch of water after i get a good dough in. I usually leave it to convert for about an hour,then i sparge out with 172 deg.F water.
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