Marina IPA (a.k.a. The 44th)

A well-hopped IPA.  Familiar, yes…  But a little darker and with a bit more soul, in honor of our 44th.

Malt Extract:

Pale  9 lbs.

Grain Bill:

Crystal 10L  8oz.

Crystal 80L  8oz.

Hopping Schedule:

#1 Columbus (16.4%)  1.3 oz. @ 60 min

#2 Cascade                    1.0 oz. @ 15 min

#3 Cascade                    1.0 oz. @ 0 min

Starting Gravity: 1.067

Fermentation Temperature: 66-68 degrees F

Yeast: White Labs WLP001 California Ale

Instructions:

1. In a small pot bring 3 or 4 quarts of water to around 150 degrees.
2. Add specialty grains to straining bag and steep for 20-30 minutes.
3. Meanwhile, fill the large brew pot half full with water and apply heat.
4. When bubbles start to rise from the large brew pot, turn off the heat and stir in extract.
5. Remove grain bag from small brew pot and pour a glass or two of warm water over the grain bag into the small brew pot.
6. Add your “tea” to the large brew pot.
7. Bring your wort to a full, rolling boil. Watch for boilovers.
8. Once the foaming stops, add the contents of the first hop package.
9. Sanitize your fermenter, strainer, airlock and stopper.
10. Maintain the boil for one hour, taking adding hops per recipe.
11. When the boil is done, cool the pot and wort as quickly as possible until pot is cool to the touch.
12. Pour the wort into your sanitized fermenter, add pre-chilled water to bring level up to 5 gallons at about 75 degrees.
13. Pitch the yeast.
14. Ferment in the temperature range above until visible signs of fermentation have ceased.
15. Prime and bottle, then store in dark cool place for minimum of 10 days.
16. Enjoy!

Note:  This IPA ages well, and its taste will be much more complex after 3+ weeks of bottle conditioning.