Ingredients for Rainy Day IPA 1.2
- 10 oz. 20° crystal malt
- 1 lb. 60° crystal malt
- 3 lbs. golden light dry malt extract
- 3 lbs. sparkling amber dry malt extract
- 2 oz. Centennial hops pellets (11.4% alpha acid; 4.1% beta acid) for bittering
- 1 oz. Centennial hops pellets (11.4% alpha acid; 4.1% beta acid) for aroma
- 1.1 oz. Cascade hops pellets for dry hopping
- 1 oz. Centennial hops pellets for dry hopping
- 1 tsp. Irish moss
- White Labs California Ale Yeast WLP001
- Steep crystal malt in 3 gallons of water at 158° for 60 minutes. Sparge with 0.625 gallons at roughly the same temperature, for a total pre-boil volume of 3.625 gallons.
- Heat mixture to boiling, turn off heat. Add dry malt extract. Heat to boiling, add bittering hops.
- Boil for 45 minutes, add Irish moss.
- Boil for an additional 12 minutes, add aroma hops.
- Boil for an additional 3 minutes, for a total of 60 minutes.
- Cool using cooling coil. Top up to ~4.75 gallons using cold tap water, and pitch yeast at 70° F.
- Starting gravity was 1.060 at 70° F.
Based on calculations in BeerSmith, the starting gravity was spot-on. The recipe has an estimated bitterness of 63 IBUs, color of 8.5 SRM, and estimated final abv of 5.3%.
As in previous versions of this beer, I plan to dry-hop after transferring to the secondary fermenter in one week. More updates will be posted as appropriate.