Style: Olde/IPA Hybrid
Malts: crystal 120
Yeast: American Ale
Other: Irish moss
Questions? Ask the Brewer: Jon
“This IPA has a fruity aroma that impales the nose and continues its assault with a robust and full flavor. The smooth finish will certainly pursuade you to fight for another crusade ale.”—Greg
“It will know the rust of the old battle armor! Slightly hoppy with hints of pine and a mellow floral bouquet”—Kris & Lori
Based on the Arrogant Bastard Clone recipe from What’s Brewin’ homebrew store, formerly of Boulder
Not for the wimpy or lovers of the mass produced.
7.6% alcohol, full body, high hop bitterness, high hop flavor, high hop aroma, ruby/brown color
2 tsp gypsum
1.5 lbs crystal 120L malt
9.5 lbs pale malt extract syrup
18 HBU Chinook hops (bittering)
1 oz Chinook hops (flavor)
1 tsp Irish moss
1 oz Chinook hops (aroma)
Wyeast 1056 American Ale yeast or White Labs WLP001 California Ale yeast
Add gypsum to 2 gallons water, heat to 165 deg F.
Check the yeast for any special preparations
Crack the grains if not already cracked.
Once at 165 deg F, remove water from heat. Put cracked grains in sock, steep 20 minutes. Sparge!
Heat water to boiling then remove from heat. Add pale malt extract syrup, stirring well.
Return to a boil, add the bittering hops, boil 30 minutes, stirring occasionally.
Add flavor hops and irish moss and boil 15 more minutes.
Remove from heat and add aroma hops.
Cool the kettle in an ice bath for 15-20 minutes.
Transfer to primary FERMENTOR and top off with cold water to 5 gallons.
When wort has cool to 70 deg F, add the yeast.
Ferment between 68-73 deg F.