East India Dark Ale (IDA)
Source: N/S Brewers
Recipe added: 03/01/01
This recipe ended up tasting exactly like what I was looking for. It was hoppy and had a fair amount of alcohol like a classic IPA, yet, like no other IPA I have ever had, this ale had a nice brown porter-like color. The only thing I would change if I were to attempt this recipe again is the use of dry yeast. Nothing went wrong. I just like liquid yeast better.
PS: It tasted the best about 4 weeks after being bottled.
Recipe type: Partial Mash
Batch Size: 5 gallons
Starting Gravity: 1.060
Finishing Gravity: 1.021
Time in Boil: 60 min
Primary Fermentation: 6 days
Secondary Fermentation: 8 days
Additional Fermentation: Bottle Conditioning
- 1/3 # Toasted Malted Barley
- 1 # Crystal Malt
- 7 # Dutch Amber Dry Malt Extract
- 1 Tablespoon Gypsum
- 5 Tablespoons Yeast Nutrient
- 1 1/2 oz. Northern Brewers Hop Pellets
- 3/4 oz. Cascade Hop Pellets
- 1 Package of Morgan's Ale Dry Yeast
- 3/4 cup priming sugar
1)Steep the crystal malt and roasted barley for 45 min. at 158-159F in 3 gal of water
2)Add the malt extract, gypsum, yeast nutrient, and the northern brewers hop pellets and boil for 1 hour
3)Add Irish moss and continue to boil for 15 min
4)5 min before the end of the boil add the cascade hops
5)Add water to increase the wort to 5 gal.
6)Cool the wort to 68F and pitch the yeast.
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