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Double I.P.A. 99' Recipe Beer Kit

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$83.39
$83.39
$54.20
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Double IPA 99'

Recipe By Chris Reich

 

Ingredients:
1 lb 20L Crystal
1 lb 2-Row Pale Malt
8 oz Victory Malt
9 lbs light DME
5 oz Columbus (Bittering 90 min.)
2 oz Kent Goldings (Flavor 15 min.)
1 oz Kent Goldings (Aroma  2 min)
1 oz Cascade Pellet (Dry hop secondary Fermenter)
5 oz corn sugar (Priming Sugar Bottling)
1 tsp Irish moss (15 min)
Safale US-05 (x2)

Directions
 Crush all grains and put into grain bags. Put in pot with 2 gal of cold water. Slowly bring water to @160 degrees and let steep for 20-30 min. Remove grains and sparge with 2 gals warm water. Bring to boil. Then remove pot from heat and add all malt extracts. Put back on heat and bring to boil. When boiling, follow hop schedule. Transfer hot wort into primary and top off with cold water to bring volume to 5g al. Cool to 70 degrees. Pitch yeast and mix well. Ferment in primary for 7-10 days and transfer to 5 gal glass carboy. Add dry hops and top off carboy to 5 gal and let sit for about a month and when beer is clear bottle with priming sugar and let sit for at least 1 month. ENJOY   

Extra Notes:
    If your equipment allows you to do a ?full? boil, do so. This will give you a fuller hop flavor and aroma quality. When you are ?dry hopping? do not fill the carboy up to the top because the hops will absorb beer and expand. Leave about three to four inches below the bung or carboy cap.

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Yeast Energizer / Irish Moss Option
Increase Alcohol Content: +.75% ABV
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Description

Double IPA 99'

Recipe By Chris Reich

 

Ingredients:
1 lb 20L Crystal
1 lb 2-Row Pale Malt
8 oz Victory Malt
9 lbs light DME
5 oz Columbus (Bittering 90 min.)
2 oz Kent Goldings (Flavor 15 min.)
1 oz Kent Goldings (Aroma  2 min)
1 oz Cascade Pellet (Dry hop secondary Fermenter)
5 oz corn sugar (Priming Sugar Bottling)
1 tsp Irish moss (15 min)
Safale US-05 (x2)

Directions
 Crush all grains and put into grain bags. Put in pot with 2 gal of cold water. Slowly bring water to @160 degrees and let steep for 20-30 min. Remove grains and sparge with 2 gals warm water. Bring to boil. Then remove pot from heat and add all malt extracts. Put back on heat and bring to boil. When boiling, follow hop schedule. Transfer hot wort into primary and top off with cold water to bring volume to 5g al. Cool to 70 degrees. Pitch yeast and mix well. Ferment in primary for 7-10 days and transfer to 5 gal glass carboy. Add dry hops and top off carboy to 5 gal and let sit for about a month and when beer is clear bottle with priming sugar and let sit for at least 1 month. ENJOY   

Extra Notes:
    If your equipment allows you to do a ?full? boil, do so. This will give you a fuller hop flavor and aroma quality. When you are ?dry hopping? do not fill the carboy up to the top because the hops will absorb beer and expand. Leave about three to four inches below the bung or carboy cap.

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Additional info

SKU: LPDbl99
Shipping: Calculated at Checkout