Queen of the Cape Double IPA - Archived
If you are looking for the queen of IPAs then this would be it. Featuring African Queen Hops, this IPA will have hints of berries, stone fruit, and melons with some excellent bitterness to go along with the amazing aroma. If you are a true IPA fan then this brew is for you.
This is also a limited release recipe, once we are out of ingredients the recipe will be gone! So don’t miss out on this one.
What You Get
1 Northwest Pale Ale Brewing Extract (HME)
1 Bavarian Wheat Brewing Extract (HME)
1 Packet of Booster
1 Packet of Crystal Malt 40
1 Packet of Honey Malt
1 Packet of Red Wheat Flakes
2 Packets of African Queen Hops
1 Packet of Southern Passion Hops
5 Muslin Hop Sacks
1 Packet of Verdant IPA Dry Ale Yeast
1 Packet of No-Rinse Cleanser
For Fans Of
12 West Brewing Hazy Cat Lady
Original Gravity: 1.090
Final Gravity: 1.018
SRM: (Color): 12
IBU: (Bitterness): 90
STEP 1: Sanitizing
Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:
1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.
2. Screw-on the lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak the solution. Allow to sit for at least 2 minutes and swirl again.
3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds, and then close.
4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener, and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in a cleaning solution prior to use.
5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the keg, proceed immediately to brewing.
STEP 2: BREWING
Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.
1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened cans in hot tap water.
2. Add all the grains into one of the muslin sacks and tie it closed so that the grain can flow freely within the sack. Set aside.
3. Add 8 cups of water to a 1 gallon or larger boil pot. Open the packet of Booster and add it to the cool water, stir until dissolved. Begin heating the water to a range of 155-165 degrees F and hold, at this range. Next, add the grain sack into the Booster water, and maintain the 155-165 temp for 30 minutes.
4. While you wait, add half of one of the packets of African Queen hops to a second hopsack and tie it closed so that the hops have room to expand and flow freely within the sack. Set aside. You will use the other half of this packet, later.
5. After the 30-minute steep has completed, turn off the heat and remove the grain sack from the pot and place it into a colander to drain, allowing the runoff to flow back into the pot, and rinse the grain with one cup of hot water (around 160 degrees). Again, letting the excess runoff flow back into your pot. DO NOT squeeze the grain sack. Once drained, discard the grain sack.
6. Bring the Grain water to a rolling boil.
7. Once Boil is achieved, add in the hop sack containing half the packet of African queen hops. And boil for 5 minutes. Stirring occasionally to avoid scorching. (This sack will remain in the wort for the total duration of the boil, 15 minutes)
8. While you wait, in another sack, add the remaining half packet of the African Queen hops. Tie it so that the hops can flow freely within the sack and set aside.
9. After the mixture has been boiling for 5 minutes, add in the second sack of hops you prepared and allow everything to boil for an additional 10 mins. (15 mins total) Stirring occasionally to avoid scorching.
10. After the 15-minute boil, remove the mixture from the heat.
11. Open the cans of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.
12. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.
13. Pour the wort into your fermenter, including the hop sacks and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off to 8.5 liters)
14. Stir your wort mixture vigorously with your sanitized spoon or whisk. For a very high gravity wort such as this one, it is critical that it is well aerated.
15. Sprinkle the Verdant IPA yeast packet into the keg, and screw on the lid. Do not stir.
Put your fermenter in a location with a consistent temperature between 64° and 74° F, and out of direct sunlight. Ferment for 21 days.
(Note: This is a VERY rapidly fermenting yeast so it is possible that your beer may ferment faster than the specified time frame depending on your conditions. Periodic hydrometer or taste tests are recommended.)
STEP 3: Dry Hopping
Dry hopping is the process of adding hops to a beer which will impart more hop flavor and aroma to your beer.
1. On day 14 of your 21-day fermentation, sanitize the 4th hopsack by boiling it water for 30 seconds or by washing it in a no-rinse cleanser. Add half a packet of the African queen hops and half a packet of the southern passion hops to the clean sack and tie it so that the hops can flow freely within the sack. Quickly open the lid of your fermenter and add in the prepared hopsack. (Place the remaining two half packets of hops in an airtight container, in the refrigerator until the next step)
2. On day 18 of your 21-day fermentation, sanitize the 5th hopsack by boiling it water for 30 seconds or by washing it in a no-rinse cleanser. Add the remaining half a packet of the African queen hops and half a packet of the southern passion hops to the clean sack and tie it so that the hops can flow freely within the sack. Quickly open the lid of your fermenter and add in the prepared hopsack. Allow the beer to ferment for 4 more days (21 total) but not more than 24 days total.
STEP 4: Bottling & Carbonating
After 21 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.
1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.
2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be used for bottling. Do not rinse.
4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.
5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.
6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation.
Tip from our Brewmasters
After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it.
This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer.