Clambake IPA

Recipe from Bob at Bob's Homebrew Supply
6.6 lb. Coopers Light
2 lb. light dry malt extract
1/2 lb. 40 L. crystal malt
2 oz. Columbus hops (boil)
1 oz. UK Kent Goldings (last 20 minutes of boil)
1 oz. UK Kent Goldings (steep)
Wyeast 1056 American yeast

Steeped grains at about 170° for about 20 minutes
Brought 3 gallons of water and steeped grains to boil
Added malt extracts, returned to boil
After hot break, added Columbus hops

Added remaining hops at appropriate intervals

Boil for one hour
Cooled wort in boiling vessel for about 25 minutes
Added wort to primary fermenter with additional boiled, cooled filtered water
Added about 1/2 gallon unboiled spring and filtered water
Pitched yeast and aerated
Hydrometer reading: 1.054 at 71°; temperature corrected OSG: 1.055

Next time:
○ Boil more water in advance (this time for sure…)




Notes about this yeast from Wyeast:

1056 American Ale Yeast.
Probable origin: Balentine India Pale Ale, USA
Beer Styles: American Pale, Brown Ales, Porters, Stouts, IPA's
Commercial examples may include: Sierra Nevada Ales, Belentine IPA, and St. Louis Pale Ale, Flatlanders
Unique properties: Very clean crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool 60-66º F, (15-19º C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation is moderate. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or Pad filtration recommended. Flocculation - low to medium; apparent attenuation 73-77%. (60-72° F, 15-22° C)

Check out the delicious lunch prepared for us by Robert:



Oysters, clams, mussels, crab, potatoes and kielbasa. Yumm!