El Dorado IPA
El Dorado IPA
(5 gallons/19 L, all-grain)
OG = 1.066 FG = 1.012
IBU = 60 SRM = 7 ABV = 7.4%
Ingredients
10 lbs. (4.5 kg) 2-row pale malt
3.5 lbs. (1.6 kg) light Munich malt (6 °L)
0.5 lb. (0.45 kg) dextrin malt
7.5 AAU El Dorado® hops (60 min.) (0.5 oz./14 g at 15% alpha acids)
18 AAU El Dorado® pellet hops (15 min.) (1.2 oz./34 g at 15% alpha acids)
18 AAU El Dorado® hops (0 min.) (1.2 oz./34 g at 15% alpha acids)
2.5 oz. (71 g) El Dorado® pellet hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale), or Lallemand Nottingham yeast
3⁄4 cups corn sugar (if priming)
Step by Step
Mash at 152–154 °F (67–78 °C). Boil 60 minutes, adding hops and Irish moss at times indicated. After adding the flameout hops stir the wort for about a minute to create a whirlpool and let it spin and settle out for 15 minutes before chilling. Ferment at 68 °F (20 °C). After primary fermentation dies down, add the dry hops and wait three to six days before bottling or kegging.
El Dorado IPA
(5 gallons/19 L, extract with grains)
OG = 1.066 FG = 1.012
IBU = 60 SRM = 7 ABV = 7.4%
Ingredients
9 lbs. (4.1 kg) Maris Otter liquid malt extract
0.5 lb. (0.32 kg) dextrin malt
7.5 AAU El Dorado® hops (60 min.) (0.5 oz./14 g at 15% alpha acids)
18 AAU El Dorado® pellet hops (15 min.) (1.2 oz./34 g at 15% alpha acids)
18 AAU El Dorado® hops (0 min.) (1.2 oz./34 g at 15% alpha acids)
2.5 oz. (71 g) El Dorado® pellet hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale), or Lallemand Nottingham yeast
3⁄4 cups corn sugar (if priming)
Step by Step
Steep crushed malt in 2.5 qts. (2.4 L) of water at 160°F (71 °C) for 20 minutes. Add the liquid malt extract off heat and stir until fully dissolved. Bring volume up 6 gallons (23 L) and raise to a boil. Boil 60 minutes adding hops and Irish moss at the time indicated. Post boil, stir the wort for about a minute to create a whirlpool and let it spin and settle out for 15 minutes before chilling. Ferment at 68 °F (20 °C). After primary fermentation dies down, add the dry hops three to six days before bottling or kegging.
