Big Overboard Island Ipa Recipe
Recipe information
Make Big Overboard Island Ipa in just 4h . Brewhaus 22oz
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Ingredients
Malt Ingredients
Hops Ingredients
Yeast and Other Ingredients
Preparation
1. Mashing the Grains
In a large brew kettle, heat 3 gallons of water to 165°F (74°C). Add the Pale Malt, Crystal Malt, and Munich Malt to the kettle. Maintain the temperature at around 150°F (65°C) for 60 minutes to allow the sugars to extract.
2. Sparging
After mashing, sparge the grains with an additional 2 gallons of water at 170°F (77°C) to rinse the sugars. Collect the wort in the kettle.
3. Boiling the Wort
Bring the wort to a boil and add the Cascade hops. Boil for 60 minutes, adding Centennial hops at the 30-minute mark and Amarillo hops at the 5-minute mark.
4. Cooling the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches 70°F (21°C).
5. Fermentation
Transfer the cooled wort to a sanitized fermentation vessel. Pitch the American Ale Yeast and seal the vessel with an airlock. Allow it to ferment at room temperature for 1-2 weeks, or until fermentation activity has ceased.
6. Bottling
Once fermentation is complete, dissolve the priming sugar in 2 cups of boiling water. Mix this solution into the beer before bottling. Bottle the beer and cap each bottle.
7. Carbonation
Let the bottles sit at room temperature for 1-2 weeks to carbonate.
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