HBW IPA

HBW IPA

Courtesy of Scotzin Brothers Lemoyne, Pennsylvania

(5 gallons/19 L, extract with grains)

OG = 1.065   FG = 1.012 IBU = 17   SRM = 7  ABV = 5.7%

This beer kit was created with the idea of helping to raise funds for Harrisburg River Rescue. They are the beneficiary of all funds raised during Harrisburg Beer Week (HBW). Scotzin Brothers is already the sponsor for HBW Battle of the Homebrewers, but we were looking to do more. A beer kit seemed like a good fit. Our store manager Fran Ott is on a big Australian and New Zealand hop kick right now, so he created a kit with those as his starting point. The beer is an easy drinking IPA with a restrained bitterness. The Australian and New Zealand hops impart bright flavors and aromas of tropical and citrus fruits. We think of it as sunshine in a glass, a perfect beer for summer.

Ingredients

6.6 lbs. (3 kg) light liquid malt extract
1 lb.  (0.45 kg) light dried malt extract
8 oz. (0.23 kg) light Munich malt
8 oz. (0.23 kg) Golden Naked Oats®
4 oz. (113 g) honey malt
4 oz. (113 g) flaked oats
4.8 AAU Summer hops (60 min.) (1 oz./28 g at 4.8% alpha acids)
1 oz. (28 g) Rakau^TM hops (hopstand)
1 oz. (28 g) Kohatu^TM hops (hopstand)
1 oz. (28 g) Galaxy hops (hopstand)
1 oz. (28 g) Rakau^TM hops (dry hop)
1 oz. (28 g) Kohatu^TM hops (dry hop)
1 oz. (28 g) Galaxy hops (dry hop)
Imperial Yeast A38 (Juice) or White Labs WLP066 (London Fog Ale) or LalBrew New England yeast
3⁄4 cup corn sugar (if priming)

Step by step

Mill grains and place into a grain bag. Steep grains in 2.5 gallons (9.5 L) of 152 °F (67 °C) water for 20 minutes. Remove bag and let drain into the kettle. Bring wort to a boil and then remove kettle from the burner. Add the liquid and dried malt extracts while stirring, being careful not to scorch the bottle of the kettle. When the extract is dissolved, return to a boil and add Summer hops. Boil for 60 minutes.

After the boil is complete, cool wort to 180 °F (82 °C). Pause cooling and add hopstand hops. Stir the hops into the wort, then cover the kettle and let sit for 20 minutes. Resume cooling wort to 70 °F (21 °C). Add water (64 to 70 °F/18 to 21 °C) to bring wort up to 5 gallons (19 L). Transfer wort to fermenter and stir in yeast.

After 5–7 days take gravity reading and transfer to secondary fermenter with dry hops. Keep beer on hops for 5–7 days, then package. Carbonate to 2.5 volumes.