Brewing Steps for Cross Lake Pulpin

Recipe by jbelanger American IPA Extract 5.50 Gallon Batch 2.75 Gallon Boil 60 Minute Boil Created 8/23/2016 Updated 8/23/2016

	Gather all needed ingredients and read through the brew steps.
	Collect 2.75 gallons of water in your brew kettle and begin heating.
	Steeping Grains
	Pour the following ingredients into a mesh bag: 0.50 lb Cara 20 0.25 lb Caramel/Crystal 20L
	Steep grain for 20 minutes or until water reaches 170 F
	Remove mesh bag and discard
	Bring water to a boil
	Fermentables
	To avoid scorching, remove kettle from heat source
	Add the following fermantables to the kettle: 6.00 lb - Light Liquid Malt Extract 3.15 lb - Light Liquid Malt Extract
	Return to a boil
	Hops and Kettle Additions
	As soon as you reach a boil, set timer for 60 minutes After 0 minute(s), add 0.50 oz Chinook and boil for 60 Minute(s). After 40 minute(s), add 0.50 oz Chinook and boil for 20 Minute(s). After 40 minute(s), add 0.50 oz Cascade and boil for 20 Minute(s). After 55 minute(s), add 0.50 oz Cascade and boil for 5 Minute(s). After 55 minute(s), add 0.50 oz Chinook and boil for 5 Minute(s). After 60 minute(s), add 0.50 oz Chinook and boil for 0 Minute(s). After 60 minute(s), add 1.00 oz Amarillo and boil for 0 Minute(s).
	Cooling
	When the 60 minute boil is complete, cool the wort to 68 F as rapidly as possible. Use a wort chiller or place the kettle in an ice bath.
	While the wort cools, sanitize the fermenting equipment - fermentor, lid or stopper, air lock, funnel, etc. along with the yeast pack and a pair of scissors.
	Pour in the cooled wort into your fermentor. Leave any thick sludge in the bottom of the kettle.
	Add more cold water as needed to bring the volume to 5.50 gallons.
	Using a hydrometer, take a gravity reading from a sample of your wort. This should be close to the estimated O.G. (original gravity) of 1.054.
	Seal the fermentor and aerate the wort. Rock fermentor back and forth for a few minutes or use an aeration stone.
	Yeast
	Add yeast once the temperature of the wort is 78 F or lower. Use the sanitized scissors to cut off a corner of the yeast pack, and carefully pour the yeast into the primary fermentor.
	Seal the fermentor with stopper or lid. Add water into the sanitized airlock and then insert the airlock into the rubber stopper or lid.
	Fermentation
	Allow beer to ferment at the recommended temp for the recommended number of days.
	Drop Hop Additions
	Add 1.00 oz Cascade and leave for 7 Day(s).
	Add 1.00 oz Simcoe and leave for 7 Day(s).

Cross Lake Pulpin

Steeping Grains

Fermentables

Hops and Kettle Additions

Cooling

Yeast

Fermentation

Drop Hop Additions