Two RIGHT Boots IPA

Brewing up ANOTHER batch today... we're going to call it "2 Right Boots" IPA.

Here's the recipe for 5 gal:

Mash Ingredients:

0.35 lbs. Caramel malt (40L)

0.50 lbs. Dextrine

Boil Ingredients:

6 lbs. Briess pilsen light DME

2.0 oz. Whole Leaf Zeus Hops

Flavor Ingredients:

0.7 oz. Styrian Goldings hop pellets

Aroma Ingredients:

0.5 oz Athanum hop pellets

Dry Hop Ingredients:

2.0oz. Whole Leafe Willamette Hops

Yeast: Fermentis Safale US-05 California Dry Ale Yeat, Fermenting in the Kegerator at 64F

Procedure:

Mash: Steep crushed malt in 2gal H2O at 150F for 30min.

Boil: Add "Boil Ingredients" and boil for 45 min.

Flavor: Add "Flavor Ingredients" and boil an additional 15 minutes.

Aroma: Turn off heat, add "Aroma Ingredients" and steep for 2-3min.

Cool wort quickly with the wort chiller and primary ferment.

OG: 1.059

FG: 1.011 (upon moving to secondary on 10/24)

Transfer to secondary fermenter after 11 days, then added the "Dry Hop Ingredients" after 3 days. Allowed to secondary ferment with dry hops for an additional 12 days then kegged.

Resurrection Ale and Two Left Boots IPA

P.S. The Resurrection Ale turned out stupendous. Aging a few weeks in the bottle built up the body tremendously. We did revisit the recipe in May, this time using more acidic hops for the boil (1.5oz Columbus pellets), aroma (Sovereign pellets, 0.5oz) and dry hop (2oz. whole-leaf Willamette) and adding 1/2lb dextrine malt to the mash to increase body and head retention. This IPA turned out to be a real winner... That's Andrew holding up 2 samples of 2 Left Boots while we were brewing yesterday. Andrew named the beer in honor of me arriving in Maine to do field work after a 3 hour drive and realizing I had brought 2 Left Boots... ay yay yay. :)