Weasel Breweries™
Recipes:
Sudden Frog IPA™
India Pale Ale
Back Label
Text:
How the hell does this happen? One minute you're golden and then,
in the blink of an amphibious eye, she's lookin' at you like you're
some horrid, smelly thing a cat yakked up. A frankly puzzled and
very cranky Slimy Royal Hoopajoop from the frogs formerly known
as princes at Ann Arbor Abbey.™
Extract and
partial mash. Our most popular India Pale Ale. Makes 5 gallons.
Elapsed time: 1.5 hours.
- 8 lbs. Pale
malt extract
- 1/2 lb. cracked
Victory Malt
- 1 lb. cracked
Czech Crystal Malt
- 1 oz. pelleted
Olympic hops (bittering)
- 2 oz. pelleted
Cascade hops (flavoring 30, 45)
- 2 oz. pelleted
Fuggles hops (flavoring 30, aroma)
- 1 tsp. Irish
Moss (optional)
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
Chillguard (optional)
- 1 package
dry Windsor Ale Yeast
In a 30 liter
stainless steel brew pot, bring 20 liters cold water to a boil.
Meanwhile, add
5 liters cold water to a 20 liter stainless steel sparge pot. Place
specialty grains in muslin or nylon sparging bag and add to water.
Begin heating. When temperature reaches 180 F, turn off heat and
sparge grains for an additional five minutes. Then, remove bag and
squeeze remaining tasty goodness from bag using a collander and
a large bowl. Discard grains.
When brew pot
reaches boil, begin stirring water and add malt extract. Stirring
will prevent the malt extract settling to the bottom of the bot
and burning. Next, add the contents of the sparging pot. Stir a
few more times for good measure. Inhale.
Turn on the
heat and bring the mixture to a boil again. When boiling, the mixture
forms a foam layer which can rise out of the pot and burn on your
stove. Be careful to avoid this. It is messy and difficult to clean.
Boil the wort
for 60 minutes, adding ingredients at the following intervals:
Start of
boil: Bittering hops - 1.0 oz. Olympic
30 minutes:
Flavoring hops - 1.0 oz. Cascade, 1.0 oz. Fuggles
45 minutes:
Flavoring hops - 1.0 oz. Cascade, Irish moss, yeast nutrient
55 minutes:
Aroma hops - 1.0 oz. Fuggles
60 minutes:
Stop boil
Cool the wort
to 85 F or lower before adding yeast. Cool the wort as quickly as
possible to prevent infection. Leave wort in primary fermenter until
fermentation subsides (about a week). Leave wort in secondary fermenter
for an additional two to three weeks. Bottle and age to taste. (Weasel
Breweries recommends a minimum of two months. More is better.)
First brewed
25 January 1998.
Second brewing
12 September 1998.
Third brewing
2 April 1999.
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