Heathen Brewing Trancend IPA - Extract Version
This light bodied IPA has a simple grain bill of NW Pale, Crystal and Caramel malt that brings a smooth silky texture.
The infamous Simcoe and Citra bring a huge aroma and light citrus flavor, while the Warrior brings just enough back bitter to make an IPA. This IPA may very well "Transcend" IPA's as we know it to a new level.
5 gallon extract with grain recipe
6.6 lbs. Liquid Malt Syrup
1.0 lbs. Light Dry Malt Extract
0.75 lbs. Munich Malt
0.50 lbs. Vienna Malt
0.25 lbs. Dextrin Malt
0.13 lbs. Caramel 60L
0.35 oz. Warrior Hops (First Wort hop* see below)
0.25 oz. Simcoe hops (boil 45 minutes)
0.5 oz. Simcoe hops (boil 20 minutes)
0.5 oz. Citra hops (boil 20 minutes)
0.5 oz. Simcoe hops (boil 5 minutes)
0.5 oz. Citra hops (boil 5 minutes)
1.50 oz. Simcoe (dry hopping)
1.25 oz. Citra hops (dry hopping)
1 tsp Irish Moss (boil 45 min)
¾ cup corn sugar for bottling
Wyeast 1056 or White Labs WLP001 yeast
Original Gravity 1.064
Final Gravity 1.014
Alcohol By Volume 6.7%
IBU’s : 55
*First Wort Hoppings are hops added to the mash runoff prior to the wort coming up to a boil. These hops are first added to the wort when the temperature is about 170°-180°, and stay in the wort till the very end of the boil. Hop bitterness tends to be softer and more rounded (less harshness) with this method, due to the time in the wort prior to the boil. It also increases the perceived aroma of the hops in a beer using this method.
Steep crushed malted grain in 2-3 gallons of 150°-160° water for 30 minutes. Remove the grain from the hot water with a strainer, add your First Wort Warrior hops, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 lb. of the light dry malt extract a bit a time, stirring to dissolve. It will clump at first, but then dissolve. Return to a boil, then after boiling for 15 minutes, add 0.25 oz. of Simcoe hops and Irish Moss and boil for 45 minutes. With 20 minutes left in your boil, add the 0.5 oz. Simcoe and Citra hops. Add 0.5 oz. Simcoe and 0.5 oz. Citra hops for the last 5 minutes of the boil. At the end of the boil turn off the heat, add the 2 cans (6.6lbs) of the liquid malt syrup and stir until all malt is dissolved.
Strain the hot wort into a fermenter filled with 2 gallons of cold water top off to the 5.5 gallon mark. Add yeast when the temperature of your beer is less than 78°, and begin fermenting. After the beer has fermented 4 days, add the 1.25 oz. Citra and 1.5 oz. Simcoe hops for dry hopping. Allow the beer to finish fermenting, wait about 3 more days, and then bottle or keg your beer.