Session IPA
O.G.: 1.044
F.G.: 1.012
ABV: 4.2%
IBU: 43.4 (Tinseth)
SRM 7.6
Efficiency 70%
| Extract | Weight | Percent |
| Briess CBW Golden Light | LME 5.5 lbs | 71 |
| Briess CBW Munich LME | 0.5 lbs | 6.5 |
| Steeping Grains: | ||
| Briess C-20 | 0.75 lb | 9.5 |
| Briess C-60 | 0.5 lb | 6.5 |
| Cane Sugar | 0.5 lb | 6.5 |
Heat Water to 170 F. Steep crushed grains covered for 30 minutes letting temperature drift down naturally; remove grains add LME, bring to boil, and follow hopping schedule below.
| All-Grain | Wieght | Percent |
| Briess Pale Malt | 8.5 lbs | 81 |
| Briess C-20 | 0.75 lbs | 7.1 |
| Briess Munich Malt | 0.75 lb | 7.1 |
| Briess C-60 | 0.5 lb | 4.8 |
| Mash Schedule: | ||
| Sacc rest @ 149 F for 90 min | ||
| Mashout @ 166 F for 10 min | ||
| Sparge @ 168 F |
Hops:
Warrior Pellets 15.8% AA @ 45 mins .5 oz
Centennial Pellets 9.1% AA @ 10 mins .75 oz
Simcoe Pellets 14.1% AA @ 5 mins .75 oz
Cascade Pellet 5.0% AA @ 0 mins .75 oz
Extras:
1 Whirfloc Tablet @ 15 mins
Yeast:
WLP001 California Ale, Wyeast 1056 or Safale US-05
Fermentation & Conditioning:
Ferment @ 67 F; carbonate to 2.2 volumes CO2. (4.25 oz of corn/cane sugar if carbonating @ 67 F)
