Sorachi Ace And Simcoe Ipa (For Beginners) Recipe

Tie the Crystal 20L in a large mesh bag. Place the bag in 3 gallons of water in a 7.5 gallon pot and immerse the grain.

Begin to heat, making sure mesh bag isn't sitting directly on the bottom of the pot. Remove the grain bag when the temperature reaches 170u00b0F.

Add another 3.5 gallons of water. Bring wort to a vigorous boil. As water is heating, slowly add 9 pounds of light liquid malt extract, stirring constantly until completely dissolved. When the boil begins, add 1 ounce Magnum hops in a mesh bag.

After 45 minutes of boiling has passed, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops in a mesh bag.

After total of 60 minutes of boil, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops in a mesh bag, cover remove from heat.

After wort cools below 180u00b0F everything that touches it should be sanitary, and exposure to open air should be limited as much as possible.

Cool wort by placing pot in ice bath or using a wort chiller until it is below 70u00b0F. Transfer to sanitized fermentor (either a carboy or a fermentation bucket). Top off to make 5 gallons using refrigerated water.

Use a sanitized auto-siphon racking cane to remove enough wort to take a gravity reading with your hydrometer. Make a note of this number, since you will be using it to calculate the actual alcohol content when it's done fermenting. The reading should be around 1.067.

Carefully pour yeast into cooled wort (it should be below 70u00b0F), and agitate vigorously (

). Cover fermentor with a sanitized stopper and airlock. Ferment in dark place, keeping ambient temperature consistent, preferably between 64u00b0 and 67u00b0F.

After 2 to 3 weeks when primary fermentation is complete (take at least two consistent gravity readings), transfer to a secondary carboy for conditioning, add 1 ounce Sorachi Ace and 1 ounce Simcoe hops for

and store as cool as possible.

Bottle after another one to two weeks using enough priming sugar for a medium level of carbonation according to

.