DEFALCO'S WHO FARTED ALE (MICHIGAN IPA) RECIPE

• 7 lbs. Light Malt Extract
• 3 lbs. Domestic Pale Ale Malt
• 1/2 lb. Cara-Stan malt
• 1 oz. Centennial hops (bittering)
• 1 oz. Centennial hops (flavoring)
• 1 oz. Centennial hops (finishing)
• 3 1/2 oz. Centennial hops (dry hop)
• 1 pkg. Burton Water Salts
• Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
• Liquid -  White Labs California or California V Ale yeast or Wyeast #1056, #1272
• 1 pkg. Bru-Vigor (optional yeast food - if using tap water)
• 3/4 cup corn sugar (optional sugar for priming bottles)

1. In a small saucepan, bring a gallon of water to 160º-170º and turn off the heat. Add the bag of grains and water salts (if used) and steep 30 minutes. Now, gently sparge (rinse) the grains with hot tap water (ideal temperature 168º) and bring the total volume up to two or more gallons in a stainless steel or enameled kettle (avoid aluminum). As a rule, boiling as much of the full five gallons as possible is best. Bring to boil and resume step #2.
2. Turn off heat and add malt extract. Return to boil, taking care not to allow wort to overflow onto your stovetop. Start timing now, continuing the boil for 5 minutes. Add the bittering hops (1 oz. Centennial) and boil 45 minutes. Now add the flavoring hops (1 oz. Centennial) and boil 15 minutes. For aroma, add the finishing hops (1 oz. Centennial) and immediately turn off heat. 
3. To facilitate cooling, we suggest placing your brewing kettle in the sink with 5 or 6 inches of cold water (A tray or two of ice cubes in the cooling bath wouldn't hurt). Allow to stand for 20 - 30 minutes in the cooling bath.
4. While the wort is cooling, rehydrate the dried yeast (if using). To do this, sprinkle the yeast into a cup of lukewarm (90º-100ºF) water and cover with saran wrap or tin foil. Let stand for 10 - 20 minutes.   For best results, we recommend using Wyeast or White Labs liquid yeast.
5. Pour the cooled wort into the fermenter. Bring the total volume up to five gallons. Check and record the temperature and specific gravity at this time. Make the necessary gravity corrections for temperatures above 60º (Add.001 for every 7º above 60ºF).  Your original specific gravity should be about 1.071.  If not, stir vigorously and check again.
6. If the temperature is less than 80º, pour the yeast "slurry" and the packet of Bru-Vigor into the wort and place the lid and airlock over the fermenter. Although ideal fermentation temperatures are lower, it is very important to get the fermentation started as soon as possible to avoid contamination of the beer. In any case, be aware that temperatures over 110º will most likely kill your beer yeast.
7. For best results, ferment at 60º - 75ºF.

• FERMENTATION:  Double Stage - The beer will be ready to rack (syphon) when the rocky head subsides (2 - 4 days) and the gravity drops to approximately 1.020 or less. Crush up the dry hop pellets (3 1/2 oz. Centennial) into a powder and add to bottom of the secondary fermenter then syphon the beer into the secondary fermenter. As soon as the foaming allows, top up the secondary with water to within 2 - 3 inches of the fermentation lock if your volume is short. Allow to ferment and settle until action has virtually ceased and the beer has clarified.  Transfer beer off dry hops in 5 - 7 days.
  FERMENTATION:  Single Stage - Allow wort to ferment for 4 days.  Then, crush up the dry hop pellets (3 1/2 oz. Centennial) into a powder, remove airlock, crack pail lid open just enough to pour hop powder in.  Allow to ferment and settle 4 more days.  Assuming your fermentation lock has stopped bubbling proceed to step #9, bottling preparations.

• Check the specific gravity. This final gravity (F.G.) should read about 1.016 (or less). If it is more than 1.019, do not bottle until you call us!
• Prepare the priming sugar by making a simple syrup on the stove. Pour the sugar into a small saucepan containing a cup of boiling water. Stir to dissolve. Pour this mixture into the finished beer as you are syphoning it into a sanitized priming container. Stir well, but avoid excess splashing. Immediately syphon the beer into sanitized bottles, leaving about an inch of head space. Use a bottle filler for ease in filling.
• Allow beer to age at room temperature for at least two weeks before chilling. Peak flavor should be reached about six weeks and lasts several months.
• Chill and serve! Pour carefully so as not to disturb the small amount of sediment on the bottom of the bottles. Enjoy your homemade beer!

• 12 1/2 lbs. Domestic Two Row Malt
• 1/2 lb. Cara-Stan malt
• 1 oz. Centennial hops (bittering)
• 1 oz. Centennial hops (flavoring)
• 1 oz. Centennial hops (finishing)
• 3 1/2 oz. Centennial hops (dry hop)
• 1 pkg. Burton Water Salts
• Yeast: Dried - 1 pkg. Safale US-05, Danstar BRY-97, Mangrove Jack West Coast ale yeast
             Liquid -  White Labs California, or California V Ale yeast or Wyeast #1056, #1272
• 3/4 cup corn sugar (optional sugar for priming bottles)