Richard Jackman's '99 Brew Recipes Page

**Unnamed I.P.A.**
Qty	Description
7 lbs	John Bull Pale Extract
1 lb	Crystal Malt 60L
1 lb	Vienna Malt
.25 lbs	Roasted Barley Malt
1 1/2 oz	Northern Brewer Hops Pellets 6.8% AA
3 oz	Cascade Hops 4.4% AA
2 tsp	Gypsum
1/4 tsp	Irish Moss
1 vial	White Labs California Ale Yeast #WLP001
	Directions
	Brought 1 1/2 gallons of water to 160 degrees F. added grains and held for 30 minutes then removed grains. Bring to a boil, add extract, gypsum, and Northern Brewer hops, return to a boil for 60 minutes. Add Irish Moss and 1 oz Cascade hops during last 5 minutes. Sparge to fermenter.
	Comments
05/15/99	Pitched Yeast at 74 degrees F. Specific Gravity 1.048 (11) at 60 degrees F.
05/18/99	Racked to Secondary Fermenter with 1 1/2 oz Cascade Hops.
07/02/99	Bottled with 7/8 cup corn sugar. Ending Specific Gravity 1.006 (2) at 60 degrees F.
08/11/99	Needed the extra couple weeks to condition. Matured well.

**Unnamed I.P.A. #2**
Qty	Description
7 lbs	John Bull Light Malt Extract
1 lb	Crystal Malt 10L
.5 lb	Crystal Malt 10L Toasted
2 oz	Fuggles Hops Pellets 5.7% AA
4 oz	Cascade Hops 5.1% AA
1 vial	White Labs California Ale Yeast #WLP001
	Directions
	Toasted .5 lbs of crystal malt at 350 degrees for 10 minutes,cooled, and crushed. Brought 1 1/2 gallons of water and grains to a boil, then removed grains. Added extract, returned to a boil for 1 hour. At start added 1.5 oz Fuggle hops. At 30 minutes .5 oz Fuggles and 1 oz Cascade hops. At 50 minutes added .5 Cascade hops. Removed from heat, added .5 Cascade hops, and steeped for 5 minutes. Sparge to fermenter.
	Comments
08/14/99	Pitched Yeast at 75 degrees F. Specific Gravity 1.030 (8) at 60 degrees F.
08/16/99	Racked to Secondary Fermenter with 2 oz Cascade Hops.
10/03/99	Bottled with 7/8 cup corn sugar. Ending Specific Gravity 1.006 (2) at 60 degrees F.

**Holiday Ale '99**
Qty	Description
8 lbs	John Bull Light Extract
.55 lbs	Crystal Malt 40L
3 oz	Northern Brewer Hops Pellets 6.9% AA
1 vial	White Labs San Francisco Lager Yeast #WLP810
	Directions
	Steep crystal malt for 30 minutes at 155 degrees Fahrenheit. Remove grains, add extract, and bring to a boil. Add 1 1/2 oz Northern Brewer hops and boil for 60 minutes. At 50 minutes add 1/2 oz Northern Brewer hops. Add 1 oz with 2 minutes remaining. Remove hops and sparge to fermenter.
	Comments
10/16/99	Pitched Yeast at 74 degrees F. Specific Gravity 1.052 (13) at 60 degrees F.
11/29/99	Bottled with 7/8 cup corn sugar. Ending Specific Gravity 1.012 (3) at 60 degrees F.