Black IPA extract recipe

QcSylvanio · May 11, 2015

Hi guys!

I would like to brew my 4th beer soon. My third brew is fermenting right now and all I brewed so far is kit (cans) but I would like to go with extract now.

I have found a recipe I would like to try :
http://beersmithrecipes.com/viewrecipe/134706/black-ipa-cascadian-dark-quotstormquot

I do not plan to do a full boil yet (until I got the Equipment needed).

I would like some advise regarding the process with malt. The recipe have some extract and some grain.

I'm not sure about the process to boil those ingredients. And how much sugar this will produce. Do I need to add extra sugar before adding yeast?

I appreciate any help I can get on this as this is my first extract brew!

Thanks

Ski12568 · May 11, 2015

The crushed grain gets put in a muslin bag and steeped in the pot at between 160-170 degrees for about 30 minutes before you boil, like making tea. Since it is has a dark color, I would just add the extract once you are done steeping. If you use the correct about of water to boil and top up, you should not have to add any more sugar before adding the yeast. Just make sure your burner/stove is off before you add the extract, whether you add it after steeping the grains or at 15min.

scottballz · May 11, 2015

You are going to want to steep the grains in a muslin bag first for about a 1/2 hour at about 160 degrees or so in 2.5 gallons of water. Don't go above 170, after the 1/2 hour add your extracts and bring them to a boil. The grains you will be using will not contribute any sugar, they have no diastatic power, it will be the extracts that add the sugar. Once you have a rolling boil start adding your hops additions at the appropriate times. at the end of the 60 min cool your wort down to around 175 degrees and add it to your fermentation vessel. at this point you want to add more water to bring your volume up to 5 gallons and mix it thoroughly. take a gravity reading, pitch your yeast and you are good to go.