Goose Island IPA extract

I found a partial mash recipe that could easily be converted into either an all-extract or all-grain recipe.

Partial Mash, conducted in a 5-gallon round Rubbermaid cooler fitted with a Worthog:

2# Pale Malt 1# Crystal 20 0.5# Dextrin Malt

Strike Temperature: 166°F, Mash Temperature: 154°F for 60 minutes in 1¼ gallons of water and batch-sparged (using the slowly pour over the mash with a coffee cup method) with 2 gallons of water heated to 180°F initially.

While collecting the runnings, I had in the pot for FWH:

12.5 AAU Centennial Pellets (1.25 oz of 10.0% alphas) and 1 Tablespoon Gypsum (I use local high-carbonate tap-water).

Brought it to volume (I boil 3 gallons total in a 4 gallon pot) and then brought it to a boil. After a rigorous 45 minute boil, I removed the pot from the burner and did a late-extract addition of:

7# Light LME

Once dissolved, this went back on the heat, was brought back to a boil, and the timer was set for an additional 20 minutes. Further additions were:

7/8 oz Fuggle pellets (4.4%) + 1/8 oz Centennial pellets (10%) @ 15 minutes left. 1 tsp Irish Moss @ 15 minutes left. 1 oz Cascade pellets (5.2%) @ 2 minutes left. (I meant to dry-hop, but forgot to--been kinda busy--but the aroma hasn't suffered too much from the original).

When done and cool, it was racked to the carboy, brought to volume, and I pitched:

Wyeast 1968.

This IPA spent one week in primary and a month in secondary before bottling.

OG: 1.062 FG: 1.011

Good luck, Wild