San Diego IPA

Yeast(s) Used: 
WLP004 Irish Ale Yeast
Recipe Supplied by: 
Lisa R. White, White Labs Lab Manager
About this Recipe: 

This recipe is for 5 gallons (19L) of incredible beer!

Malt
9 lbs Coopers Light Malt Extract
1/2 lb 20L Crystal Malt
1/2 lb 40L Crystal Malt
1/2 lb Victory Malt


Hops
2 oz Centennial (30 min)
1 oz Cascade (Finish)
1 oz Cascade (Dry Hopped)


Yeast
1 cup Coopers Light DME (priming)

 

Employs the methodology described in Steve Bader's "Boil the Hops, Not the Extract" article (BYO vol. 8, no.6, pg. 40). Steep the Crystal and Victory malts for 15 minutes at 150F in 2 gallons of water, then remove. Add Centennial hops. Lightly boil for 30 minutes. Remove from heat. Mix in Coopers Light Malt Extract and 1 oz Cascade hops. Cool, pour into fermenter, top up to 5 gallons (if necessary). When temperature is below 80F pitch yeast. Dry-hop in secondary fermenter or keg with 1oz Cascade hops.

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