Brew 3.1.2016 - All extract Old Cascade IPA v0.1
27/1/2016 10:47 UTC
This is a brew inspired by Hypertropical PIPA as found in the book Brygg Öl by the Omnipollo guys. Adjusted from there for the hops and malt extracts I had available and also halved to fit my demijohns. Could not really get to the pipa lavel of IPAness here since I had the wrong yeast and too little malt extracts to get the OG required. And the point was to use my very old batch of Cascade hops as much as possible. But let's see what it becomes...



500 g Medium Malt dry extract
500 g Light Malt dry extract


(Available: 150 g old cascade, 50g simcoe, 50g chinook)

60 min - 5 g old cascade
30 min - 5 g old cascade
15 min - 20 g old cascade
5 min - 15 g simcoe
5 min - 15 g chinook

Dry hopping after 1 week in secondary fermentation:

10 g Chinook
10 g simcoe

1 sachet of Safole S-04

OG: 1.064
FG: Target: 1.016 Actually got: 1.033
ABV: Target: 6.30% Actually got: 4.07%
IBU: 91,4

Helsinki tap water as-is.
6.5 liter pre-boil
5.5 liter post-boil

Process follows:


Gather and clean equipment
[ x ] 10 l pot, cleaned well
[ x ] 5 l pot, cleaned well
[ x ] ladle, cleaned well
[ x ] disinfectant mixed ready to use
[ x ] refractometer, cleaned
[ x ] thermometer, cleaned and disinfected
[ x ] hop batches
[ x ] malts
[ x ] siphon, cleaned and disinfected
[ x ] demiijohn, cleaned and disinfected

Step 1: Mix wort from extract
[ x ] Mix batches of dries malt extract with water
[ x ] Take refractometer reading - target is about 1,055

got 1,054 - close enough

[ - ] If lower then target - boil without lid for a while
[ - ] If higher then target - add some sterile boiled water to adjust

Step 2: Boiling

Boil the whole time without lid to get us to the OG of 1,064.

[ x ] Bring the wort to a boil
[ x ] Add Hop Batches according to recipe
[ x ] Check the refractometer reading ( If higher then target some sterile water can be added, if lower adjust expectations for the beer!)

got 1.064 - spot on!

Step 4: Fermentation

[ x ] Cool the wort in a bath with really cold water until the wort is about 22 °C'
[ x ] Draw the clear wort to the demijohn with the help of siphon
[ x ] Add the yeast
[ x ] Disinfect the rubber cork and put it on the demijohn
[ x ] Cover a thumb with disinfected plastic cling film. Shake vigorously for 2 minutes to get oxygen into the wort.
[ x ] Pour a little diluted disinfectant into the fermentation lock and insert into the rubber cork and place the red plastic cap on top loosely.
[ x ] Let the beer ferment 7 days at 18°-22°.
[ x ] Move to second fermenter leaving behind most of the yeast sediment.
[ x ] add dry hop batch
[ x ] take gravity reading at this poing - got 1.034
[ x ] let ferment another 7 days.

Step 5: Bottling

[ x ] Wash the bottles thoroughly. Make sure that they carry no traces of washing agents.
[ x ] Shake each bottle with a little diluted disinfectant and leave the disinfecant in for now and then poor off immediately before you fill bottle with beer. We will not rinse with water.
as the remainder of the disinfectant disappears in the bottle fermentation.
[ x ] Boil a bit of water in the pot with the lid on in order to disinfect the pot. Cool the pot.
[ x ] Ensure that the siphon tubing and caps are clean - clean and disinfect hose and caps with disinfectant.
[ x ] Boil 2 dl water and stir out 6 grams of sugar per liter of finished beer. ( 4 l beer = ~24 g )
[ x ] Remove the cork from the demijohn without allowing any of the contents of the fermentation lock to
get into the beer.
[ x ] Carefully siphon the beer into the pot leaving sediment at the bottom of the demijohn behind.
[ x ] take final gravity (FG) reading. Target: 1.016 - read 1.034
[ x ] Add sugar water gently to beer and stir it carefully with something disinfected.
[ x ] Fill and cork bottles using the siphon.
[ x ] Put the bottles in a warm room, the bathroom for example, for one week. This will enable bottle fermentation which adds CO2 and a further 0,3 % alcohol to the beer. Recomended: 25-30 °C.
[ x ] After that the bottles should be stored in a dark and cool place (cellar cold). Recomended: 4-12 °C.
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