Trap Door Brewing Glowed Up (NE IPA) - Extract Version

$99.53

Trap Door Brewing Glowed Up - Extract Version

New England Style IPA hopped with Amarillo, Citra, and Simcoe

Makes 5 gallons

Malts & Extracts:

1.50 lbs. Flaked Oats

1.50 lbs. White Wheat Malt

0.50 lbs. Dextrapils

6.6 lbs. Pilsen Light Liquid Malt Extract (LME)

1.00 lbs. Light Dry Malt Powder (DME)

1.75 tsp. Gypsum

1.75 tsp. Calcium Chloride

Hops:

0.10 oz. Citra hops (First Wort Hop Addition)
1.00 ea. Carrageenan Tablet - Kick, Whirlfloc, or 1 tsp Irish Moss

1.75 oz. Citra hops (steep/whirlpool 15 mins)

1.75 oz. Simcoe hops (steep/whirlpool 15 mins)

1.75 oz. Citra hops (dry hop at High Krausen)

1.25 oz. Simcoe hops (dry hop at High Krausen)

4.00 oz. Amarillo hops (dry hop day 10)

1.40 oz. Citra hops (dry hop day 10)

Yeast:

Imperial A38 Juice (64°-74°F) -or- LalBrew New England (64°-77°F)

Step by step:
Steep crushed malted grain in 2-3 gallons of 150° water, with Gypsum & Calcium Chloride added, for 30 minutes. Strain out grain, add 0.10 oz. Citra hops then bring wort to a boil. When b oiling starts, remove pot from burner and slowly add 1 cup of the LME, stirring to dissolve. Return to a boil and start a timer for 20 minutes. When timer goes off add 1.00 Carrageenan tablet, LME, DME, and boil for 10 more minutes. At the end of the boil cool your wort to 180°, add 1.75 oz. of Citra & Simcoe hops, and stire gently in a circular motion, letting the hops steep for 15 minutes. Cool your beer, transfer to your fermenter, and pitch your yeast when the temperature of the wort is between 65° and 70°.

When the yeast has reached peak activity (High Krausen) around day 2 add 1.75 oz. of Citrs hops & 1.25 oz. of Simcoe hops, and let sit for 5 more days. After activity has slowed transfer to a secondary fermenter then add the second dry hop additions of 4.00 oz. Amarillo hops and 1.40 oz. Citra hops. Let sit for an additional 5 days then bottle or keg as desired.

OG: 1.068
FG: 1.014
ABV: 7.2%
IBUs: 24
SRM: 4