This is a pretty fool proof recipe using malt extract, crystal malt, centennial hops and dried yeast that will make a really delicious IPA.
Centennial IPA Extract (American IPA)
Original Gravity (OG): 1.053
Final Gravity (FG): 1.012
ABV: 5.4 %
Bitterness: 44 IBUs
Boil Time: 60 minutes
Malt & Sugar:
2.500 kg Dry Light Malt Extract or 3.000 kg Pale Liquid Malt Extract
0.250 kg Brewing Sugar
0.200 kg Crystal Malt (crushed)
15.0 g Centennial Leaf (13.5% Alpha) @ 30 Minutes (Boil)
25.0 g Centennial Leaf (13.5% Alpha) @ 20 Minutes (Boil)
25.0 g Centennial Leaf (13.5% Alpha) @ 5 Minutes (Boil)
35.0 g Centennial Leaf (13.5% Alpha) @ 0 Days (Dry Hop)
Ferment at 18-20°C with Safale US-05 Dry Yeast
1. Place crystal malt in a small muslin or mesh bag and add to about 10 litres of cold water in a large cooking pot. Raise the heat and take the grains out after 20 -30 mins, or when the water reaches about 75C.
2. Switch the heat off and mix half the malt extract into the water, then bring to the boil.
3. Once boiling, add 15g of Centennial hops. 10 mins later add 25g of hops, and 15 mins after that add 25g hops.
4. After another 5 mins, which should be 30 mins after you put the first hops in, switch off the heat.
5. Take the pot to the sink and place it in cold water. Stir for a while, adding the brewing sugar, then place the lid on the pot and leave for a while. Change the water once, when it has become warm.
6. Add the rest of the malt extract into a sterilised FV with about 5 litres of water and mix thoroughly.
7. Pour the hopped wort into the FV via a sterilised sieve. (or you could use muslins hops bags when you boil the hops).
8. Top up the FV with cold water to 20 litres.
9. When the temperature has dropped to about 20C, add the yeast.
10. After a few days, when the fermentation has died down, boil a hop bag to sterilise it and add the dry hops. Bottle or keg the beer 5 days later.