Seven Bridges Organic IPA

(5 gallons/19 L, partial mash)
OG = 1.059–1.064 FG = 1.018–1.020 IBU = 11–26 SRM = 13 ABV = 5.3–5.7%

Ingredients

6 lbs. (2.7 kg) organic pale liquid malt extract
2.5 lbs. (1.1 kg) Briess organic pale 2-row malt
3/4 lbs. (0.34 kg) Briess organic Munich malt
1/2 lbs. (0.23 kg) Weyermann Carahell® malt
1/2 lbs. (0.23 kg) Briess organic caramel malt (60 °L)
1/2 teaspoon Irish moss
12.75 AAU New Zealand Pacific Gem hops (bittering) (0.75 oz./21 g of 17% alpha acids)
6 AAU organic English Kent Goldings leaf hops (flavor) (1.0 oz./28 g of 6% alpha acids)
8 AAU organic New Zealand Hallertaur hops (aroma) (1.0 oz./28 g of 8% alpha acids)
1 oz. (28 g) organic German Hallertauer Mittlefrueh hops (dry hop) (optional)
Wyeast 1968 (London ESB) or White Labs WLP023 (Burton Ale) yeast
8 oz. (0.23 g) (1 1/4 cups) organic dried malt extract (for bottling)

Step by step

Heat 1.75–2 gallons (6.6–7.6 L) of water to 160–165 °F (71–74 °C), then turn the heat off. Add the grain bag with grains in it and stir well. The temperature should drop to 150 °F (66 °C). Adjust the temperature if necessary by adding heat, hot water, or cold water. Allow the grains to soak for 40–60 minutes at 150 °F (66 °C). (Optional: Do a starch test to see if the partial mash is done — add a drop of iodine to a sample taken from the wort. If it turns black, the mash is not yet done). Heat 1 –1.5 gallons (3.8–5.7 L) of water to 170 °F (77 °C) in a separate pot. Sparge the grains with this water when the mash is complete. Add water to the liquid collected from the grains to make up to 5.25 gallons (20 L). Heat the water to almost boiling and then turn the heat off. Add the malt extract and dissolve the extract completely. Turn the heat back on and bring to a boil. Once the wort has reached a rolling boil, add 3/4 oz. (21 g) organic New Zealand Pacific Gem hop pellets (bittering) and boil for 40 minutes. Add 1 oz. (28 g) organic English Kent Goldings hops. If desired, add the Irish moss flakes. Boil for 15 minutes more. Add 1 oz. (28 g) organic New Zealand Hallertaur hops (aroma), boil 5 more minutes and turn the heat off. Cool the wort to 65–75 °F (18–24 °C). Transfer the chilled wort into your sanitized primary fermenting vessel. Aerate the wort, add the yeast and ferment in a cool dark place for 4–7 days at 65-75 °F (18–24 °C) in the primary fermenter. If you have a secondary fermenter, transfer the beer to it when fermentation activity has subsided (after 4–6 days). If desired, add 1 oz. (28 g) Hallertauer Mittlefrueh hops to the secondary fermenter for dry hopping. Ferment for an additional 7–14 days, or until fermentation is complete. Bottle beer with 8 oz. (0.23 kg) or 1 1/4 cups organic dried malt extract. Store the beer at room temperature (about 70 °F/21 °C) for the first few days, then in a cool dark place (55–65 °F/13–18°C) for 1–3 weeks. Your beer is ready to drink when it is clear and nicely carbonated.