So San Diego is hot as hell this time of year, so I thought I’d brew up a batch of India Pale Ale to cool things off. And what is better than a single batch of beer? Two batches of beer. I have to thank Brandon for supplying the recipe, the hops, extra equipment, and time to help me put these batches together.
Base Recipe:
- 1/4 lb. of 20L Crystal Malt
- 3 lbs. Wheat Dry Malt Extract
- 3 lbs. Amber Dry Malt Extract
- Irish Moss
- Dry English Ale Yeast
First batch:
- 2 oz. Simcoe @ 60 minutes remaining
- 1 oz. Simcoe @ 10 minutes remaining
- 2 oz. Simcoe @ 0 minutes remaining
Second Batch
- 2 oz. Columbus @ 60 minutes remaining
- 1 oz. Columbus @ 10 minutes remaining
- 2 oz. Columbus @ 0 minutes remaining
We started steeping the grains when the water hit 100 degrees Fahrenheit, and let them steep until just below boiling point. We had two brewpots going, one with a copper bottom and one without. It turns out the copper bottom really made a difference. It took about a third of the time to get the brew up to boiling point in that pot. We intentionally tried to stagger the brew times of both batches because we only had one wort chiller, but we hadn’t anticipated the difference in boil times. As a result, we kept the second pot steeping for about 30 minutes just below boiling point. It took a long time to chill the wort and we had to pitch it a little warm at 85 degrees, but it seems to have given the yeast a good head start and I haven’t noticed any funky smells coming from the fermentation chamber.
IPAs are rather hardy beers, brewed originally by the English to supply the settlements in India. They were designed with high alcoholic and hop content so the beer would be able to survive the 8-10 weeks it took to deliver the barrels from London. If you don’t have a basement, refrigerator, or some other cool place dedicated to fermentation IPAs, work very well in the hot summer months.



