I must be on a roll, because beer #2 is almost ready to have the yeast pitched, cooling off as I type this.
Tonight I made a "Columbus IPA", from the book Secrets of the Master Brewers, by Higgins et al. This trio also wrote the Homebrewer's Recipe Guide, which, as I've said before, I really dug.
The recipe was from Dan Gortemiller of the Pacific Coast Brewing Company, and one reason it appealed to me was that it was an extract beer, and at this point in my life I don't know that I'm all that interested in going all-grain. I think it'd be cool to say I'd made one, but the time involved, etc, it's just not all that appealing to me. So sue me.
Anyway, the recipe:
9 lbs light malt extract syrup
2 lbs crystal malt
4 oz columbus hops (13.9% alpha)
1 tsp irish moss
Steep grains for 20 minutes and discard. Off heat, add extract and hops, and boil for 20 minutes. Cool and pitch.
My brew store sells malt extract in 3.3 lb bags, so I went with 9.9 lbs of extract instead of 9.
I couldn't find columbus hops at my brew store, so I went with a combination of millenium hops (15% alpha) and Yakima magnum (13.1% alpha). I'm thinking "close enough". I also went with a smack pack of American Ale yeast, so there's my nutrients right there.
So, call it a "Yakima Millenium IPA", although it's probably not going to be very pale. For some strange reason, the recipe calls for 6 gallons of water, not the usual 5. I understand evaporation, but the boil is so short, surely a gallon of water won't get cooked off?
It's late, and there's not much more to write about, so I'll post a couple pics and that'll be that.
2 lbs of crystal malt:
4oz of hops (that's a lot of hops)