Recipe Type: All Grain
Yeast: Wyeast 1056
Batch Size (Gallons): 5
Original Gravity: 1.062
Final Gravity: 1.018
Boiling Time (Minutes): 90
Color: 6
Primary Fermentation (# of Days & Temp): 7 days at 65
Secondary Fermentation (# of Days & Temp): 14 days at 65

Gold Medal Winner 2008 World Beer Cup

Special thanks to Dick Cantwell, head brewer and owner of Elysian Brewing in Seattle who personally supplied this recipe. This is going to be my next beer.

If you haven't had it, it has a wonderful floral aroma from the addition of dried Jasmine flowers. It will also satisfy IPA drinkers and hopheads in general with the perfect balance of malt, hops and spice. This is hands down SWMBO's favorite locally produced IPA.

Avatar Jasmine IPA

All-Grain Recipe:
11.0 lb Pale Ale Malt (Great Western 2-Row)
.5 lb Munich Malt (Weyermann)
.25 lb Light dextrin malt (Cara-hell Weyermann)
.25 lb 45° Lovibond Crystal Malt (Crisp)
Mash at 153 - 154 F
90 minute boil

Extract Recipe:
.5 lb Munich Malt (Weyermann)
.25 lb Light dextrin malt (Cara-hell Weyermann)
.25 lb 45° Lovibond Crystal Malt (Crisp)
Mash at 153 - 154 F
8.5 lb Light (Pale Ale) Liquid Malt Extract
90 minute boil

Hops/Jasmine:
7.5 AAU German Northern Brewer
1.5 oz bagged dried jasmine flowers - 10 mins
1.5 oz Glacier (or other benign aroma hop) - 2 mins
.5 oz bagged dried jasmine flowers - steep
.5 oz Amarillo - steep

Use attenuative American ale yeast such as Wyeast #1056
OG: 1.062