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IPA
Kegged on September 23, 2009.
My first batch of beer was based on an IPA recipe I found at Bob's Homebrew Supply when I went there to buy some brewing equipment. The image below shows the ingredients and directions for making the beer (click on the image for a larger view).
I used either purified or distilled store bought water instead of tap water. I substituted Nugget hops for the Magnum hops, and Cascade hops for the Amarillo hops. I used the Wyeast American Ale (1056) yeast.
The Crystal malt was steeped at 165 degrees Fahrenheit for 40 minutes. This was then added to a larger pot along with the liquid and dry malt extract. For the most part I followed the instructions.
The wort (which had between two and three gallons of water) was allowed to cool in the sink and was then poured into the fermenting bucket. I added additional water until I reached five gallons. I added the yeast when the wort was 90 degrees Fahrenheit (I probably should have let it cool a little more). The airlock was bubbling within a day or so. The image below shows the beer after it was transferred to a carboy.
I do not have any specific gravity measurements. The beer was in the primary fermenting bucket for six days, and then in the secondary container for an additional four days, for a total of 10 days.
I was very impatient with this beer. Fortunately it turned out pretty good, except for a little too much suspended yeast. I definitely should have left it in the secondary for an additional week or so. I would make this one again.