Deep Stowage Ipa Recipe
Recipe information
Make Deep Stowage Ipa in just 3h . Incredibly hop forward while showcasing some of our favorite hop’s subtle attributes. Late boils additions of Citra, Bravo, and Mandaria Bavaria meld their fruity, citrusy and spicy qualities creating a nice balance.
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Ingredients
Malt
Hops
Yeast
Water
Other
Mashing
1. Prepare the Mash
Heat 5 gallons of water to 165°F (74°C) and add 6 cups of Pale Malt, 1 cup of Caramel Malt, and 0.5 cup of Munich Malt. Stir well and maintain the temperature at 152°F (67°C) for 60 minutes.
2. Sparge the Grains
After 60 minutes, sparge the grains with 170°F (77°C) water until you collect enough wort (about 6 gallons).
Boiling
3. Boil the Wort
Bring the wort to a boil and boil for 60 minutes.
4. Add Hops
At 15 minutes before the end of the boil, add 1 oz of Citra Hops and 1 oz of Bravo Hops.
5. Finish with Mandarina Bavaria
At the end of the boil, add 0.5 oz of Mandarina Bavaria Hops and stir well.
Cooling and Fermentation
6. Cool the Wort
Cool the wort quickly to about 70°F (21°C) using a wort chiller.
7. Pitch the Yeast
Transfer the cooled wort to a sanitized fermentation vessel and pitch the packet of American Ale Yeast.
8. Ferment
Seal the fermentation vessel and allow the beer to ferment for 1-2 weeks at a stable temperature of around 68°F (20°C).
Bottling
9. Prepare for Bottling
After fermentation is complete, dissolve 0.5 cups of priming sugar in 2 cups of boiled water to make a priming solution.
10. Bottle the Beer
Add the priming solution to the fermented beer and bottle using sanitized bottles. Cap the bottles securely.
11. Condition the Beer
Allow the bottled beer to condition for 1-2 weeks at room temperature before chilling and enjoying.
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