I know the recipe section is generally for AG recipes but I thought I'd throw this one out there as it turned out really nice (and didn't last long between me and my mates). This would be a good one for anyone wanting to move on from kits to extract brewing as it's very simple. I knocked this one up in Beersmith 2. I was going to mash some caramalt as well as the extract but I forgot to buy it 
With regard to being a simple recipe, it's easy to do with the partial boil method I covered somewhere on the site so you don't even need a giant pan.
Anyway, here's the recipe. It actually turns out stronger and hoppier than the Beersmith numbers suggest so I may have to tweak the setting in BS 2 to get more accurate figures.
Recipe: Double C IPA
Style: IPA/APA
TYPE: Extract
Estimated OG: 1.050 SG
Estimated Color: 13.4 EBC
Estimated IBU: 53.5 IBUs
Boil Time: 60 Minutes
Batch size (fermenter) 20 Litres
Boil
----
Amt Name
3.00 kg Light Dry Extract [Boil for 60 min]
22.00 g Centennial [10.50 %] - Boil 60 min
14.00 g Centennial [10.50 %] - Boil 45 min
14.00 g Centennial [10.50 %] - Boil 30 min
11.00 g Cascade [5.50 %] - Boil 15 min
11.00 g Centennial [10.50 %] - Boil 15 min
Flameout
--------
10.00 g Cascade [5.50 %] - Steep/Whirlpool
10.00 g Centennial [10.05 %] - Steep/Whirlpool
1.0 pkg Nottingham (Danstar) Yeast
Dry Hop
-------
28.00 g Cascade [5.50 %] - Dry Hop 7.0 Days
28.00 g Centennial [10.50 %] - Dry Hop 7.0 Days
At least 2 weeks in the fermenter and I actually dry hopped it a couple of days longer.
I'd kind of worked it out so it uses a pack of Centennial and half a pack of Cascade so it could be made twice with round numbers of hop packs.
In fact I've just bottled batch 2 using the other half of the Cascade and another pack of Centennial. This latest one uses US-05 yeast as it was a last minute rush to make it and Bottledog (closest shop for ingredients) didn't have any Nottingham.
Let's see how batch 2 gets on.
With regard to being a simple recipe, it's easy to do with the partial boil method I covered somewhere on the site so you don't even need a giant pan.
Anyway, here's the recipe. It actually turns out stronger and hoppier than the Beersmith numbers suggest so I may have to tweak the setting in BS 2 to get more accurate figures.
Recipe: Double C IPA
Style: IPA/APA
TYPE: Extract
Estimated OG: 1.050 SG
Estimated Color: 13.4 EBC
Estimated IBU: 53.5 IBUs
Boil Time: 60 Minutes
Batch size (fermenter) 20 Litres
Boil
----
Amt Name
3.00 kg Light Dry Extract [Boil for 60 min]
22.00 g Centennial [10.50 %] - Boil 60 min
14.00 g Centennial [10.50 %] - Boil 45 min
14.00 g Centennial [10.50 %] - Boil 30 min
11.00 g Cascade [5.50 %] - Boil 15 min
11.00 g Centennial [10.50 %] - Boil 15 min
Flameout
--------
10.00 g Cascade [5.50 %] - Steep/Whirlpool
10.00 g Centennial [10.05 %] - Steep/Whirlpool
1.0 pkg Nottingham (Danstar) Yeast
Dry Hop
-------
28.00 g Cascade [5.50 %] - Dry Hop 7.0 Days
28.00 g Centennial [10.50 %] - Dry Hop 7.0 Days
At least 2 weeks in the fermenter and I actually dry hopped it a couple of days longer.
I'd kind of worked it out so it uses a pack of Centennial and half a pack of Cascade so it could be made twice with round numbers of hop packs.
In fact I've just bottled batch 2 using the other half of the Cascade and another pack of Centennial. This latest one uses US-05 yeast as it was a last minute rush to make it and Bottledog (closest shop for ingredients) didn't have any Nottingham.
Let's see how batch 2 gets on.
