Vach's Indians Pale Ale
Source: Michael Kovach
Recipe added: 01/05/99
Bottling this tonight. If it tastes HALF as good as it did when I transferred it to the secondary, it'll rock. DEFINATELY USE A BLOWOFF!!! It alsmost blew the top off a 6 1/2 gal platic fermenter. I HIGHLY RECOMMEND a 1" blowoff in a carboy for this brew.
Recipe type: Extract
Batch Size: 5 US Gallons
Time in Boil: 1 hour
Primary Fermentation: 3-5 days
Secondary Fermentation: 1 week
- 4 # (1 can) Alexander's Pale Malt Extract
- 3 # Munton's Amber DME
- 1 # Munton's Plain Extra Light DME
- ½ # Munton's Plain Light DME (had it laying around)
- ½ # 20L Crystal Malt
- ½ # Dextrine Malt (Carapils)
- 1 oz Chinook hops
- 1 oz Cascade hops
- ½ tsp Irish Moss
- 15 g Cooper's Dry Ale Yeast
- ¾ c. corn sugar (priming)
Crack/steep grains @ 170 for 30 minutes. Increase heat. Pull grains when water hits 200. Add extract. When foam dies, add ¾ oz Chinooks. Boil, adding Cascades & Irish Moss (seperately---couple of minutes in between---hops first) 10-15 minutes before end of boil. Cool quick, and siphon into fermenter, aerating well. Add water to make 5 gallons. PUT BLOW-OFF TUBE ON FERMENTER!!! Ferment 3-5 days (or until done). Rack to secondary. Let settle 7 days. Bottle using remaining chinooks to make a "tea" with your sugar. Bottle and wait as long as you can (hopefully 3 weeks) and drink it.
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