Those are the ingredients of this IPA recipe I got from Nick Buraglio. There are a few minor alterations from his original recipe and method.
Buraglio’s IPA:
1lb Breiss 20L Crystal Malt
1lb Special Roast Malt
6lb Light Dry Malt Extract (DME)
1oz Columbus Hop Pellets
1oz Willamette Hop Leaves
2oz Nugget Hop Pellets
1/2tsp Irish Moss
Nottingham Dry Yeast
5gal. Schnucks Spring Water
Steps:
1) Bring roughly 2-2.5gal water to boil.
2) Mash Grains for 20 minutes at around 180F. Remove.
3) Bring to just under boil, set timer for 60minutes.
4) 00:60 – Add 3lb DME while continuing to stir.
5) 00:45 – Add 3lb DME while continuing to stir.
6) 00:30 – Add 1oz Columbus Hop Pellets.
7) 00:21 – Add 1/2oz Willamette Hop Leaves.
8) 00:15 – Add 1/2oz Willamette Hop Leaves.
9) 00:10 – Add 1oz Nugget Hop Pellets.
10) 00:07 – Add 1oz Nugget Hot Pellets.
11) 00:05 – Add 1/2tsp Irish Moss.
12) 00:02 – Pitch Nottingham Dry Yeast.
13) Cool to ~90F.
14) Prepare 2gal of cool Spring water in Primary.
15) Strain Hops and Rack into Primary. Add water as needed to get to 5gal total in Primary.
16) Remove half cup of Wort for tasting.
17) Add Nottingham Dry Yeast.
18) Lightly Cover and place in dark place.
19) You’re Done!!! And taste your Wort!
