Brew Meisters:	Tom Shank (LC) Jay Silvernail (MOB)		Emails:	wshank@hotmail.com jsilvernail@hotmail.com
	URL:	http://www.brewjobs.net/index.html
	Beer:	Death by Hops		Style:	India Pale Ale
	Type:	Extract w/grain		Size:	5 gallons
	Color:	Dark Amber to Copper		Bitterness:	approx 115 IBU
	OG:	1.081		FG:	1.024
	Alcohol:	7.5% v/v (6.2%wt)
	Grain:	0.75 lb. British crystal 50-60L 0.25 lb. Malted wheat
	Steep:	Place grains in bag in 3 gallons of cold water. See directions below.
	Boil:	60 minutes		SG 1.107		3 gallons
		8 lb. Light Dry Malt Extract
		1 tsp. Irish moss at 30 minutes remaining mark
	Hops:	2 oz. Chinook (12% AA, 60 min.) 1 oz. Columbus (16.9% AA, 30 min.) 2 oz. Kent Goldings (6% AA, 15 min.) 1 oz. Mount Hood (4% AA, 7-10 min.) 2 oz. Fuggles (aroma / dry hopping) 1 oz. Mount Hood (aroma / dry hopping)
	Yeast:	Burton Ale Yeast (WLP023)
	Tasting:	This one is good, but it IS hoppy (did I say very damn in front of the word hoppy??). It satisfies my taste for hops.

8 lb. Light Dry Malt Extract 0.75 lb. Crystal 40 0.25 wheat malt 0.5 lb. Malto-Dextrine powder 2 oz. Chinook hop pellets 1 oz. Columbus hop pellets 2 oz. Kent Golding hop pellets 2 oz. Fuggle hop pellets (for dry hopping)

1 oz. Mt. Hood hop pellets 1 oz. Mt. Hood hop pellets (for dry hopping) 1 tsp. Gypsum 1 tsp. Irish moss Burton Ale Yeast (WLP023) 3/4 cup priming sugar

Directions:

NOTE 1:		THIS BREW IS ONLY FOR HOP HEADS
NOTE 2:		Use a 5 gallon stainless steel cook pot if at all possible
NOTE 3:		Best way I found to cool the wort. Place stainless steel boil container in bathtub and run cold water through tub, just be careful not to get ANY water in the wort; can't stress enough, be careful not to contaminate your wort.

1. Steep grains in hops bag in 1.5-3.0 gallons of water at 155 for 30 minutes. Remove grains and bring to a boil.
   • Note: using more water imparts more of the taste from the grains and hops to the wort. Minimum water is 1.5 gallons, but the more the better, just watch for boil over. The IBU will be effected by the amount of wort boiled, for example using 1.5, 2, 2.5, 3 gallons yield approx 78, 97, 110, 120 IBUs respectively with all other parameters remaining the same.
   
   
2. Turn off heat. Then add dry malt extract, malto-dextrine, and gypsum. Stir until mixed. Reapply heat and bring to a boil. Boil all for 5-10 minutes.
   
   
3. Add 2 oz. Chinook hops to the boil. Boil for 30 minutes. (Chinook hops will be in for 60 mins)
   
   
4. Add 1 oz. Columbus hops and Irish moss to the boil. Boil for 15 minutes. (Columbus hops will be in for 30 mins)
   
   
5. Add 2 oz. Kent Golding hops to the boil. Boil for 5 minutes.(Kent Golding hops will be in for 15 mins)
   
   
6. Add 1 oz. Mt. Hood hops to the boil. Boil for 10 minutes.(Mt Hood hops will be in for 10 mins)
   
   
7. Turn off heat. Place boil container into frig to start cooling.
   
   
8. When wort has dropped to about 80-85°F, combine wort with water to make five gallons. Stir vigorously to aerate the wort (This is the only time oxygen is good in the process)
   
   
9. Pitch yeast when wort temperature is between 70-80. Set air lock on fermenter and store as close to 70° as possible (the Burton Ale yeast likes 68°-73°F range best).
   
   
10. For two step fermentation, rack to a secondary fermenter (prefferably glass carboy) after 5 days. Add 2 oz. Fuggles and 1 oz. Mount Hood hops to the secondary fermenter for dry hopping. Allow to sit for another 10-14 days before bottling.
    
    
11. Prime and bottle. When priming, dissolve the priming sugar two pints of boiling water and boil for 10-15 minutes. Pour this mixture into the empty bottling bucket and syphon the beer from the fermenter over it. This method ensures that the priming sugar will disperse evenly through your beer.
    
    
12. For proper carbonation, store your beer at 75 for at least the first week after bottling. This will allow the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation. It's ready to drink, but it will improve if you age your beer another two to three weeks at least.

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