7 lb. Gold DME
1 lb. Crystal malt, 60^L
.5 lb. Carapils malt
.25 lb. Victory malt

2 oz. Chinook hops, 12.1% AA
2 oz. Amarillo hops, 9.8% AA

Wyeast Activator, 1272 American Ale II

Add grains to 1.5 gallons 167^F water, stabilize @ approx. 157^F. At forty minutes, sparge to kettle w/1 gallon 170^ water. Add DME and bring to boil, then add 1 oz. Chinooks. At thirty minutes boil, add the other oz. of Chinooks. At fifty three minutes, add 1 oz. Amarillo hops. At sixty minutes, add the other oz. of Amarillo and remove from heat, chill to ninety degrees. Strain to fermenter, add water to six gallons, aerate, and making sure the wort is 70-75^F, add yeast. Cover fermenter, and ferment.

I forgot that I'd broken my hydrometer, so I don't know what the expected O.G. would be, and I'm not going to take a final reading either, I'm just going to bottle it and see how it comes out.

expect around .935.

you're only handling 1 3/4 lb of malt.

if you want to push it, you have to go for at least 2 lbs.

Well, how much grain am I gonna put in a extract-based pale? I am wondering if I should have beefed up the Crystal, though. This recipe is supposed to use Cascades, but they were all out of whole leaf at the brewshop, so I went with the Amarillos. We'll see how it turns out, might be a little unbalanced with citrus and bitterness.

no powder malts! go for the cracked grains - they're easier to handle and make your beer taste more 'fresh'.

6.6 lbs. Golden Liquid Malt Extract (can go to 7-7.25 for a little extra 'kick')
1 lb. Crystal Grain (cracked)
½ lb. Victory Grain (cracked)
¼ lb. Munich Grain (cracked) (can add another 1/4 lb for more 'body')
2. oz. Northern Brewer Hops
1 oz. Fuggles Hops (the king of all hops)
1 tsp. Gypsum
Pinch of table salt
London Ale Liquid Yeast

Dissolve gypsum & salt in 1 gal. water which will be used for mash. Mash all grains at 160°F for 60 min. Sparge with one gal. water at 170°F to make 2 gal. Add malt & 2 oz. NB Hops. Boil for 60 min. Add final 1 oz. Fuggles Hops after boil has stopped. Let steep for 5 min. Strain into fermenter filled with 3 gal. ice cold water. Pitch yeast when cooled to 80°F or lower.
Yields 5 gal.

Try using gold malt extract when brewing this beer for summer drinking.

Well, sure, if you've got a gas burner, and a large enough brew kettle. Which I don't. All-grain is in the future, but I always get great results with the DME.

ah - yes - you're going to need a 20qt. stock pot (mine have glass lids) and a turkey cooker.

don't brew in aluminum, however - it spoils the taste 'metallic', unless you're brewing a milk stout or equivalent.

So I got this new job at Whole Foods supermarkets, right? And the guy who runs the beer section goes to the same brewshop I do, and I was talking to him and he told me about this supercharged IPA he just brewed with FOURTEEN oz of hops. Including Challenger, Simcoe, and Amarillo. That's in a five gallon batch. :unsure:

He's going to bring it to this informal IPA "festival" they're having at some local bar next month, and he invited me to bring mine. I'm intrigued, to say the least. This should be some insane sort of hops. I mean, nearly a pound of high-AA hops in a five gallon batch of beer? I get plenty of bitterness from a couple ounces of Chinooks...

any more than 1:1 on oz:gal is just one-upsmanship.

next they'll try to figure out a way to demolish the hop with steam and pour the mash in with the grains.