- Recipe Type
- Extract
- Yeast
- Wyeast 1056
- Batch Size (Gallons)
- 5 Gal
- Original Gravity
- See below
- Final Gravity
- See below
- Boiling Time (Minutes)
- 60
- IBU
- 57
- Color
- 12 SRM
- Primary Fermentation (# of Days & Temp)
- See below
- Secondary Fermentation (# of Days & Temp)
- See below
Magnum Opus IPA
Extract Recipe
Grain Bill:
3 lbs Muntons dry extra light extract (boil 60 mins)
3 lbs Muntons dry extra light extract (boil 20 mins)
1.25 lbs Muntons light liquid malt extract (boil 20 mins)
1 lb Victory malt (steep 45 minutes)
1 lb Crystal malt 20L (steep 45 minutes)
Hop Bill
1 oz Magnum plug (13.8 %) @ 60 minutes
1 oz Centennial pellet (8.0%) @ 30 minutes
1 oz Cascade pellet (6.0 %) @ 15 minutes
2 oz Cascade pellet dry hopped 14 days
Original gravity: ?? (misplaced my notes)
Final gravity: ?? (see above)
Priming sugar: 5 oz
Water source: Supermarket brand spring water
Equipment sanitation: 2 caps of bleach per 5 gal water
Bottle sterilization: Oven bake at 300 deg. for 1.5 hours
Primary ferment: 14 days
Secondary: 14 days
Bottle condition: 14 days @ 70-75 deg.
Comments: Just sampled my first bottle and this stuff goes down easy. The estimated final color was about 10 SRM but this came in at about a 12. Next time I might eliminate the light liquid extra in favor of dry extra light. Its what I had on hand at the time. Poured with a 2 finger head that seemed to stick around forever. Poured crystal clear with no chill haze. The reason I make note of sanitation above is I do not believe in no-rinse chemical sanitizers as they are a lazy approach and do (from my perspective) impart slight flavors to the beer.
Extract Recipe
Grain Bill:
3 lbs Muntons dry extra light extract (boil 60 mins)
3 lbs Muntons dry extra light extract (boil 20 mins)
1.25 lbs Muntons light liquid malt extract (boil 20 mins)
1 lb Victory malt (steep 45 minutes)
1 lb Crystal malt 20L (steep 45 minutes)
Hop Bill
1 oz Magnum plug (13.8 %) @ 60 minutes
1 oz Centennial pellet (8.0%) @ 30 minutes
1 oz Cascade pellet (6.0 %) @ 15 minutes
2 oz Cascade pellet dry hopped 14 days
Original gravity: ?? (misplaced my notes)
Final gravity: ?? (see above)
Priming sugar: 5 oz
Water source: Supermarket brand spring water
Equipment sanitation: 2 caps of bleach per 5 gal water
Bottle sterilization: Oven bake at 300 deg. for 1.5 hours
Primary ferment: 14 days
Secondary: 14 days
Bottle condition: 14 days @ 70-75 deg.
Comments: Just sampled my first bottle and this stuff goes down easy. The estimated final color was about 10 SRM but this came in at about a 12. Next time I might eliminate the light liquid extra in favor of dry extra light. Its what I had on hand at the time. Poured with a 2 finger head that seemed to stick around forever. Poured crystal clear with no chill haze. The reason I make note of sanitation above is I do not believe in no-rinse chemical sanitizers as they are a lazy approach and do (from my perspective) impart slight flavors to the beer.
