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prev next#5:  Zymurgy India Pale Ale (India Pale Ale)
Chris Swingley Michael Marchetti 
30-Jan-1991

Recipe (for 5 gallons final volume)

7.0	pounds		Light Dry Malt Extract
1.0	pounds		Crystal Malt, 20L
0.5	pounds		British Pale Ale Malt
1.0	ounces		Brewers Gold pellet hops, % AA (60 minutes)
1.0	ounces		Cascade pellet hops, % AA (60 minutes)
0.5	ounces		Cascade pellet hops, % AA (1 minutes)

• Wyeast #1056 (Chico Ale Yeast), pitched at 85°F

Water

• Davis City water
• 2.5 gallons  water treated with:
• •  Boiled, cooled.

Mash

Sparge

Boil

• Boiled 1.5 gallons for 60 minutes to yield 1.0 gallons wort

Fermentation

• Primary: plastic, 4 days, 80°F, Added cold water to fill fermenter
• Secondary: glass, 11 days, 80°F

Packaging

• Bottled with 0.75 cups dextrose

Properties

Starting Gravity: 1.071	Final Gravity: 1.009
Original Extract: 17.3°plato	Apparent Extract: 2.31°plato
	Real Extract: 5.18°plato
Alcohol: 8.2% by volume	(6.4% by weight)
Apparent Attenuation: 86.7%	Mash Efficiency:
Bitterness: 60 IBU	Color: 10 SRM
BU:SG: 0.85	BV: 2.37

Tasting Notes

• Opened first beer (20 Feb): Good fix, fair head, excellent taste / complexity. Still mildly sweet from dextrose.