Recipe - India Pale Ale 2

9 pound Pale Malt
Three fourths pound Crystal Malt
One half pound Carapils Malt
1 One half ounce (4.9%) Kent Goldings (60
Minutes)
1 One half ounce (4.9%) Kent Goldings (15
Minutes)
One fourth ounce Kent Goldings (dry)
1 teaspoon Irish Moss (15 Minutes)
2 teaspoon Gypsum
2 ounce Oak Chips
Wyeast 1059 American Ale

Mash pale malt at 153 F for 3060 minutes. Test after 30 minutes. Add
Crystal and Carapils and mashout at 168 F for 10 minutes. Sparge. Bring to
boil. In a saucepan, boil the oak for no more than 10 minutes, then strain
the liquid into your boiling kettle. Boil the wort, adding boil ing hops
after 30 minutes and the flavor hops and Irish Moss after 75 minutes.
Chill and pitch a quart of 1059 starter. Dry hop in the secondary
fermenter. The beer will clear in the bottle. I've fallen head over heels
in love with 1059 American Ale Yeast. I find it gives wonderful pear and
rasberry aromatics, and if I have a carboy filled to the shoulder, I
*don't* need a blowoff tube. It gives a very gentle fermentation with a
relatively short thick kraeusen. Worts in the 1.050's take 56 days. I get
the same type of fermentations at 60 F or 72 F. It does take this yeast a
little while to clear. I find it clears faster in the bottle than in the
secondary, so I only use a secondary for a few days as my "dry hop tun".
Primary Ferment: 7 days Secondary Ferment: 5 days

Recipe By : Josh Grosse

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip