Home Brewing Co. | Siesta Session IPA | 5 Gal. Extract Kit

$54.99

BJCP: 21A | American IPA

A nap in San Diego weather calls for a refreshing citrus forward Session IPA. “Session” means less than 5% ABV. Though it may be tiny, it sure is might with juicy papaya tropical notes and light citrus such as orange peel, tangerine and pomelo. All held together with a structured pine, our recipe finishes with minimal bitterness and a crisp dry finish.

ABV: 4.9% | IBU: 47 | OG: 1.049 | FG: 1.012 | SRM: 5.6

Fermentables:
5 lbs Golden Light Dry Malt Extract
1 lbs Bavarian Wheat

Steeping Grains:
0.5 Briess Crystal/Caramel 20L

Hops Schedule:
1 oz Waimea 15.9% AA 60 (Beg. of Boil)
.5 oz Ekuenot 12.4% AA 10 min Boil
.5 oz Chinook 12% AA Steep/Whirlpool

Dry Hopped Additions:
1.5 oz Ekuenot (pellet) 14.2% AA Dry Hop – 3 Days
1 oz Waimea (pellet) 15.9% AA Dry Hop – 3 Days

??????Yeast:
Safale US-0

11 in stock

SKU: 10060 Categories: , Tag:

Description

Siesta Session IPA | Home Brewing Co.

Style: 

ABV:

IBU:

OG:

FG:

21A American IPA

4.9%

47

1.049

1.012

 


 

A nap in San Diego weather calls for a refreshing citrus forward Session IPA. “Session” means less than 5% ABV. Though it may be tiny, it sure is might with juicy papaya tropical notes and light citrus such as orange peel, tangerine and pomelo. All held together with a structured pine, our recipe finishes with minimal bitterness and a crisp dry finish.

This Kit Includes: Ingredients + (1) Muslin Grain Steeping Bag (extract option only)

Fermentables

5 lb

Golden Light Dry Malt Extract

1 lb

Bavarian Wheat Dry Malt Extract

0.5 lb

Briess Crystal/Caramel 20L

 

Hops Schedule

1.0 oz

Waimea – 15.9% AA 

60 (Beg. of Boil)

0.5 oz

Ekuenot – 12.4% AA

10 min Boil

1.5 oz

Ekuenot (pellet) – 14.2% AA

Dry Hop – 3 Days

1.0 oz

Waimea (pellet) – 15.9% AA

Dry Hop – 3 Days

 

Yeast

Safale US-05 – Use 2 Packets or make a large starter for best results.

Extract Option

Sub out 6 lbs Golden Light Dry Malt Extract for 10.5 lb 2 Row (aka Pale Malt), and keep all other steeping grains/sugars in the recipe as is. Mash at 152F for 30-60 minutes.

 

All Grain Mash Instructions: 

Mash with a water to grain ratio of about 1.25qt per pound at a target Mash rest temp of 152 for 30-60 minutes (stirring your mash occasionally can help with your efficiency). Sparge with enough water to collect about 6.5 gallons into your kettle.

 

Useful All-Grain Equations 

Mash Water Volume: 1.25-1.50 qt of water per lb of grain (adjust based on equipment)

Mash Strike Water Temp: 10-12 degrees fahrenheit above your target mash temp.

Sparge Water: 1 to 1.25 x your mash water volume (calculated above). 

Results vary. Every brewhouse is unique. Take notes, and adjust. You got this!

 

Making The Wort (Typical Partial Grain/Extract Setup)

  1. Prepare a bucket with Sanitizer 

  2. Bring 2.5 gal of Water to ~155 F

    1. Put Another 3 gal of bottled (or pre boiled) water in the freezer

  3. Put Steeping Grains in the muslin grain bag and add to water for 15-20 min

    1. Occasionally Stir, Gently and try to maintain 155 F using very low heat

    2. Remove grain bag and let drip dry.

  4. Add Extract and Bring to a boil

    1. watch out for the Boil Over, It will happen….

  5. Add Bittering Hops and start a timer for 60 Minutes

    1. Stir Often

  6. Add remaining hops according to boil times list.  

    1. Times indicated are a count down within the 60 min total boil time

  7. When the timer is up, remove the pot from heat and place in an ice bath

    1. Kitchen Sink or a tub works well

    2. Add previously chilled water after about 5-10 minutes

  8. Transfer wort to fermenter, splashing vigorously to aerate.

  9. Add Yeast when wort is below 80 F

  10. Enjoy the show over the next 2 weeks!

    1. The yeast will be quite active while its turning your Wort into Beer so pay attention and don’t let the airlock get clogged with foam (krausen)

Bottling

  1. Boil 4 oz of sugar in 2 cups of water for 10-15 minutes

  2. Cool to room temp and add to bottom of sanitized bottling bucket

  3. Transfer the Beer to the bucket Gently

    1. Be careful not to disturb the sediment at the bottom of your fermenter

  4. Use the spigot and bottling wand to fill your bottles and cap

  5. Wait 2-3 weeks for carbonation to build, chill and enjoy!

    1. Make sure to pour your delicious beer into the proper glassware as there will likely be some sediment in the bottles.

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