The 90 min IPA is definitely hop forward, with it's piney bitterness and grapefruit aroma, but the malt backbone is just enough to keep it from being too much of a hop bomb...
Bring 2 or so gallons to 155 degrees F, and steep the 20L and 60L crystal malts for 20 to 30 minutes.
Discard the grains and add some more water, depending on the size of your brew pot. Bring to, or close to, a boil.
Turn off the heat, then add your liquid malt extract (LME) and dried malt extract (DME). Breiss Golden Light or Muntons Light will work great. Midwest Supplies Gold is good too.
Once added, bring the wort up to a boil. Once that's controlled, add the 3/4 oz Simcoe hops and begin the 90 minute timer!
With 60 minutes remaining, add the 3/4 oz of Chinook hops. At 15 minutes remaining add 1 oz of Cascade (and your Irish moss or Whirlfloc). And with one minute remaining, add the 1 oz of Horizon hops.
Turn off the heat and bring the temp down to 75 degrees F however you do it (I have a wort chiller). Then transfer the wort to your primary fermenter.
Add the 1/2 oz of Cascade hops after you aerate the wort - I usually just shake the carboy around. Then, pitch the yeast. Wyeast 1056, White Labs WLP001 or Safale US-05 all works!
After 5 to 7 days in the primary, transfer the beer to a secondary fermenter. Some people put the 1/2 oz of Cascade in at the secondary, whatever you prefer. I've tried both. This is dry hopping, btw.
When ready, bottle or keg your IPA. Don't forget the priming sugar! Let the bottles condition for 2 weeks or so and enjoy soon! Hoppy brews should be enjoyed fresh, while the aromas are strong.
IPAs do age well, but over some time you'll begin to lose the aromas, then the flavors of the hops, and then the bitterness. IPA's aromas last longer if stored in a fridge! Enjoy!
- 2 can (6.6 lbs) of Light LME
- 1 lb of light DME
- 1 lb caramel (crystal) malt 20L
- 1/2 lb caramel (crystal) malt 60L
- 3/4 oz of Simcoe hops
- 3/4 oz of Chinook hops
- 1 1/2 oz of Cascade hops
- 1 oz Horizon hops
- I package of American Ale 1056 yeast