Steve's awesome 1056 (Chico)IPA

Source: Steve C
Recipe added: 09/16/97

Excellent! Once again, I made this as a conglomeration of all the recipes I could find for this style, using the commonalities of all of them. Then I tried to lower the cost as much as possible. It is great! I am a hop lover, and I like a beer with intense flavor. What else is the point? I brewed it as my summer drink, since my favorite stouts and porters aren't appropriate when cutting the grass under a blazing hot sun. This is no wimp beer, but it is not a terribly bitter nasty brew either. I think the Chinook are good for the bittering, and the Kent Goldings and Willamette are excellent finishing. I modeled the hops portion partially from "Sister Star of the Sun" IPA found on the Brewery site. I have kept some of this batch to taste after 3-4-5 months, and it is really a great combination of maltiness, bitterness, hops flavor and nose, with a very slight sweetness. Amber/red color. 57 IBU's.

Specifics

Recipe type: Extract
Batch Size: 5 gal
Starting Gravity:
Finishing Gravity:
Time in Boil: 60 mins
Primary Fermentation: 4 days
Secondary Fermentation: 2 weeks
Additional Fermentation: in bottle

Ingredients:

6.6 lb Amber malt extract (Northwestern)
1 lb Muntons light DME
1 lb. Crystal 10L, crushed
1/2 lb Toasted 2-row malt
2 tsp Gypsum
2 oz Chinook 10.4% pellet
2 oz Willamette 4.0% pellet
2 oz Kent Goldings 4.3% pellet
Wyeast American Ale yeast 1056(Chico?)

Procedure:

Toast the malt for 10 mins on a cookie sheet at 350Degrees F. Crush and bring to a boil in 1.5-2 gals water with crushed Crystal malt. Bring almost up to a boil, and let steep for 10 mins below boil, then strain into another brewpot. Add Amber syrup and 1 lb of the Muntons and start boil. Also add 2 oz Chinook for entire boil (60 mins) and Gypsum. After 45 minutes, add 2 oz of the Kent Goldings hops. After 60 minutes, turn off heat and let brewpot cool down. Add 1 oz of the Willamette hops during this cooling period. I use a sink full of ice water to cool it down. When cool, pour/aerate into fermenter and pitch yeast starter. After a couple days, transfer to secondary carboy and add remaining 1 oz Willamette hops for dry hopping. I bottled after 2 weeks. Primary ferment in a bucket with headspace!

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