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India Pale Ale Recipe

Saturday, December 31, 2005


  • 4 pounds, Munton and Fison light DME
  • 4 pounds, Geordie amber DME
  • 1 pound, crushed Crystal Malt
  • 1-1/2 ounces, Cascade leaf hops (boil 60 minutes)
  • 1-1/2 ounces, Cascade leaf hops (finishing)
  • 1 teaspoon, Irish Moss
  • Wyeast #1056 Chico Ale Yeast (1 quart starter made 2 days prior)


Add the crystal malt to cold water and apply heat. Simmer for 15 minutes or so then sparge into boiling kettle. Add DME, top up kettle and bring to boil. When boil starts, add boiling hops and boil for 60 minutes. 10 minutes before end of boil add 1 teaspoon of Irish Moss. When boil is complete, remove heat, add finishing hops and immediately begin chilling wort. Strain wort into fermenter and pitch yeast starter. Primary fermentation took about 4 days. After about a week bottle and let set for another 2 weeks.

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Remember dont drink too much wine if you dont want authorities delete it from market :-)


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