Hop Skip & Jump American IPA
Hop Skip & Jump American IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.069 FG = 1.017
IBU = 66 SRM = 7 ABV = 7.2%
Ingredients
12 lbs. (5.45 kg) 2-row pale malt
2 lbs. (0.9 kg) Munich malt (10 °L)
0.5 lb. (0.23 kg) crystal malt (15 °L)
13.1 AAU Columbus hops (60 min.) (0.85 oz./24 g at 15.4% alpha acids)
4 AAU Amarillo® hops (30 min.) (0.5 oz./14 g at 8% alpha acids)
6.5 AAU Simcoe® hops (10 min.) (0.5 oz./14 g at 13% alpha acids)
4 AAU Amarillo® hops (0 min.) (0.5 oz./14 g at 8% alpha acids)
1 oz. (28 g) Simcoe® hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast (2.25 qt./~2.25 L yeast starter)
3⁄4 cup corn sugar (if priming)
Step by Step
Mill the grains. Dough in using 4.5 gallons (17 L) of water with a target mash temperature of 150 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6 (23 L) gallons of wort in the kettle.
The total wort boiling time for this recipe is 60 minutes. Make additions according to the ingredient list. Cool the wort to 70 °F (21 °C), transfer to your fermenter and aerate the wort adequately before pitching your yeast. Ferment around 70 °F (21 °C) until the final gravity is reached, which should be in five to seven days. Rack to a secondary vessel and allow the beer to mature another five to seven days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.
Hop Skip & Jump American IPA, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.069 FG = 1.017
IBU = 66 SRM = 8 ABV = 7.2%
Ingredients
8.25 lbs. (3.75 kg) golden liquid malt extract
1 lb. (0.45 kg) Munich liquid malt extract (10 °L)
0.5 lb. (0.23 kg) crystal malt (15 °L)
13.1 AAU Columbus hops (60 min.) (0.85 oz./24 g at 15.4% alpha acids)
4 AAU Amarillo® hops (30 min.) (0.5 oz./14 g at 8% alpha acids)
6.5 AAU Simcoe® hops (10 min.) (0.5 oz./14 g at 13% alpha acids)
4 AAU Amarillo® hops (0 min.) (0.5 oz./14 g at 8% alpha acids)
1 oz. (28 g) Simcoe® hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast (2.25 qt./~2.25 L yeast starter)
3⁄4 cup corn sugar (if priming)
Step by Step
Mill the specialty grains. Place the milled grains in a grain bag and steep them in 2 gallons (8 L) of 150 °F (66 °C) water for 30 minutes. Rinse the grain bag with about 2 quarts (2 L) of water and allow it to drip into the kettle. Add enough water for a pre-boil volume of 6 gallons (23 L). (If you cannot perform a full-wort boil, boil at least 4 gallons/15 L of wort and reserve about half of the malt extract for the final 15 minutes of the boil.) Stir in the malt extracts and begin the boil.
The total wort boiling time for this recipe is 60 minutes. Make additions according to the ingredient list. Cool the wort to 70 °F (21 °C), transfer to your fermenter and aerate the wort adequately before pitching your yeast. Ferment around 70 °F (21 °C) until the final gravity is reached, which should be in five to seven days. Rack to a secondary vessel and allow the beer to mature another five to seven days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.
