Weasel Breweries™
Recipes:
Massai IPA™
Back Label
Text:
Test your manhood with Massai IPA. No need to go off hunting
huge dangerous carnivores to prove that you're a man. Break into
one of these seriously hopped up ales and you will feel like a frickin'
lion. Another Full Metal Hoopajoop from the Monks of Ann Arbor Abbey.™
Extract and
partial mash. Seriously hoppy India Pale Ale (IPA) that ages out
to something approaching a Sierra Nevada, but with a little extra
attitude. Don't feed these to novices. You have been warned. Makes
5 gallons. Elapsed time: 1.5 hours.
- 7 lbs. Pale
malt extract
- 1 lb. cracked
British Crystal Malt
- 0.25 lb.
cracked Biscuit Malt
- 0.5 lb. cracked
Cara-Vienne Malt
- 1 oz. pelleted
Nugget hops (bittering 0, flavoring)
- 1 oz. pelleted
Northern Brewer hops (bittering 10, flavoring)
- 4 oz. pelleted
Cascade hops (bittering 0, flavoring, aroma)
- 1 tsp. Irish
Moss (optional)
- 0.5 tsp.
Yeast nutrient (optional)
- 0.5 tsp.
Chillguard (optional)
- 1 package
liquid London Ale Yeast- Wyeast #1318 London Ale III
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 - 0.5 oz. Nugget, 2.0 oz. Cascade
10 minutes:
Bittering hops - 0.5 oz. Northern Brewer
45 minutes:
Flavoring hops - 0.5 oz. Northern Brewer, 0.5 oz. Nugget, 0.5
oz. Cascade, Irish Moss, Yeast nutrient
55 minutes:
Aroma hops - 1.5 oz. Cascade
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. Much
more. Really.)
1st brewed 30
November 1997.
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