Zombie Jesus IPA
Tuesday, April 14th, 2009I think we are going to call this Zombie Jesus
Brewed April 11th. The day before Easter
1 oz Simcoe pellets
1 oz Warrior pellets
3 oz amarillo hop plug packages
1 oz glacier leaf hops
1 lb caramel 60L LBreiss (caramel/crystal speciality grains)
1 lb pale ale malt
2 Breiss Gold Unhopped Liquid Malt Extract
1 Bress Amber Unhopped Liquid Malt Extract
1 Northwest Ale Activator Wyeast SVY1332 4.25 oz
Steps:
- Clean everything
- Steep speciality grains in 150-160 water for 30 min
- Strain into turkey pot
- Bring to boil, add extract and warrior pellets
- Add 1 amarillo hop plug after 15 min of boil and then again every 15 min for 3 hop plugs in total
- Avoid pigeon’s crapping in your boiling wort if at all possible.
- 5 min before finish add ½ oz simcoe pellets and glacier hops as well as ½ tsp irish moss
- Add cold water, until wort is at the 5 gallon mark and strain through hopback into the fermenter.
- Pitch yeast
- Shake carboy vigorously attempting to free it from the bucket it is now stuck in
- Give up on the prospect of dislodging the carboy from the bucket and move both into a dark corner.
May 28, first Taste. I’m so proud…