Round the Cape India Pale Ale

(5 gallons/19 L, partial mash)
OG = 1.065–1.071  FG = 1.016–1.018
IBU = 22–38  SRM = 8  ABV = 6.3–6.8%

Ingredients

7 lbs. (3.2 kg) light liquid malt extract
2 lbs. (0.9 kg) British pale ale malt
0.5 lb. (0.23 kg) Carapils® malt
0.5 lb. (0.23 kg) British crystal malt (40–60 °L)
1 cup light brown sugar (added to end of the boil)
2 tsp. Burton water salts (or 2 tsp. gypsum)
1 tsp. Irish moss
9 AAU Bullion hops (bittering) (1.0 oz./28 g of 9% alpha acids)
7 AAU Northern Brewer hops (flavor) (1.0 oz./28 g of 7% alpha acids)
2.5 AAU East Kent Golding hops (aroma) (0.5 oz./14 g of 5% alpha acids)
2.5 AAU East Kent Golding hops (dry hop) (0.5 oz./14 g of 5% alpha acids)
White Labs WLP007 (Dry English Ale), Wyeast 1335 British Ale II), Nottingham or Safale S-04 yeast
2/3 cup light brown sugar (for priming)

Step by step

Heat a gallon of water to 165 °F (74 °C) and throw in grains tied up in muslin bag. Cover kettle and maintain temperature (150–160 °F/66–71 °C) for 20 minutes. Drain grain bag and rinse with hot water until you’ve collected a total of at least two gallons (7.6 L) of grain “tea.” Bring to a boil and add the malt extract, water salts, and bittering (Bullion) hops. Maintain boil for 45 minutes and add the flavoring hops (Northern Brewer) and Irish moss. Boil another 10 minutes, then turn off heat and add the 1/2 oz. (14 g) of Kent Golding hops for finishing. Cool immediately, pour into your sanitized fermenter and pitch your yeast. Ferment below 70 °F (21 °C), if possible. Pulverize the remaining half ounce of hops and add to the bottom of the secondary fermenter immediately before siphoning the wort over from the primary. This will add a wonderful hop bouquet to the final product. Prime with 2/3 cup light brown sugar dissolved in a cup of boiling water. Allow to carbonate at room temperature for at least two or three weeks before sampling. This one’s hoppy enough to benefit from some additional aging.