Put a cap on it

It has been just over 2 weeks since we brewed our latest attempt at making our signarture IPA: Graffiti Alley IPA. As we mentioned before our last attempt was a bit off the mark and many of our friends who tasted it compared it to a stout!  And if you know your beers, a stout is quit different from an IPA!

We tweaked our recipe and procedure so that we would lose the dark & sweet characteristics to bring out a more bitter & hoppy beer. After tasting the beer we were relieved that our changes had an effect in the right direction. The beer is lighter in color, bitter and hoppy just like an IPA should be. However, we may have over shot the mark a bit, but we'll allow our friends be the final judges when we start sharing the beer in another 2 weeks.

Ingredients

• 1 cup for Toronto tap water.
• 60 grams of corn sugar

Directions

1. Measure out 60 grams of corn sugar.

2. Bring 1 cup of Toronto tap water to a boil and add the corn sugar. Let boil for 5 minutes.
3. Take a hydrometer reading of the beer.

4. Place the fermenter onto a counter top and the bottling bucket on a chair so that it is below.
5. Fill a siphon hose with the sugar water and add any remaining to the bottom of the bottling bucket. At the same time place one end of the siphon into the fermenter and the other into the bottling bucket. Be sure to keep the end in the fermenter off of the yeast cake at the bottom.
6. Fill each bottle from the bottling bucket, cap them and then store for 2 weeks to allow the carbonation to occur.

Notes

• Final gravity: 1.008 (~ 6.8 ABV)
• Quantity made: 24 x 355ml   (8.52 liters)