East India Dark Ale (IDA)

Source: N/S Brewers
Recipe added: 03/01/01
Email: contactscottdavis@hotmail.com

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.

Specifics

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

Ingredients:

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

Procedure:

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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