inSANTIAM IPA

inSANTIAM IPA

(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.014
IBU = 64 SRM = 5 ABV = 8%

Ingredients
10 lbs. (4.5 kg) Pilsner 2-row malt
4 lbs. (1.8 kg) 2-row pale malt
1 lb. (0.45 kg) dextrin malt
11 AAU Santiam hops (60 min.) (2 oz./57 g at 5.5% alpha acids)
11 AAU Santiam hops (15 min.) (2 oz./57 g at 5.5% alpha acids)
11 AAU Santiam hops (5 min.) (2 oz./57 g at 5.5% alpha acids)
2 oz. (57 g) Santiam hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or, Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single step infusion mash. Mash the grains at 156 °F (69 °C) for 40 minutes, then raise mash temperature to 168 °F (76 °C) over 10 minutes and rest at 168 °F (76 °C) for another 10 minutes. Sparge with 175 °F (79 °C) water. Collect 7 gallons (26.5 L) of wort in boil kettle. This will be a 90-minute boil due to the amount of Pilsner malt to help drive off Di-Methyl Methionine (DMS). Add other ingredients as indicated in the ingredients list. Once the boil is complete, chill the wort to 75 °F (24 °C) and transfer to fermenting vessel. Aerate the wort and pitch the rehydrated yeast. Ferment at 68 °F (20 °C) for seven days and then add dry hops. For kegging, I leave dry hops for 14 days, cold crash the beer and transfer to keg on 12 psi. For bottling, transfer to secondary fermenter after seven days and then bottle with priming sugar. Allow beer to carbonate and age for two more weeks.

inSANTIAM IPA

(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.014
IBU = 64 SRM = 5 ABV = 8%

Ingredients
6.6 lbs. (3 kg) Pilsen liquid malt extract
2.2 lbs. (1 kg) light dried malt extract
1 lb. (0.45 kg) dextrin malt
11 AAU Santiam hops (60 min.) (2 oz./57 g at 5.5% alpha acids)
11 AAU Santiam hops (15 min.) (2 oz./57 g at 5.5% alpha acids)
11 AAU Santiam hops (5 min.) (2 oz./57 g at 5.5% alpha acids)
2 oz. (57 g) Santiam hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or, Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place crushed grains in a steeping bag and soak in 1 gallon (3.8 L) of 156 °F (69 °C) water for 30 minutes. Remove the grain from the wort and place in a colander over the brewpot. Rinse grain bag with 2 qts. (1.9 L) of 170 °F (77 °C) water. Bring 6 gallons (23 L) of wort to a boil. This will be a 60-minute boil, making sure the liquid malt extract is added off heat to avoid scorching. Add other ingredients as indicated in the ingredients list.

Once the boil is complete, chill the wort to 75 °F (24 °C) and transfer it to the primary fermenting vessel. Aerate the wort and pitch the rehydrated yeast. Ferment at 68 °F (20 °C) for seven days and then add dry hops. For kegging, I leave the dry hops in for 14 days, cold crash the beer and transfer to keg on 12 PSI. For bottling, transfer to secondary fermenter after seven days and then bottle with priming sugar. Allow beer to carbonate and age for two more weeks.