Beer Recipe
“Freedom Convoy ‘o7’ IPA” In Honk of Canadian Truckers and Patriots Worldwide against N.W.O. C.overt O.peration V.accine ID. [19]-ai B.S. man-dates. 5.5 gallons. Approximate ABV 9% +/-
Need 6 gallons of distilled water, not required but recommended for sterility purposes. Put 2 gals in the fridge the night beerfore. 6.5 gallon carboy, airlock, beer recipe.
Liquid Malt Extract. Briess Golden Light; 8 pounds.
2 pounds Sugar cook converted to “invert sugar” (look it up, easy and better but can skip).
Grains steeped one gallon+ and <170 and <150 for 45 minutes, one pound each: Pale Ale 2 Row, Caramunich, and Crystal 80. After adding to boiling kettle, grains rinsed with one gal. 150+ degree water. Some people use grain bags (cheese cloth) I put grain directly in water and strain through a cloth lined colander into your boiling kettle of 5 gallon or larger.
After adding the LME, add enough hot distilled (optional) water to be roughly 3+ gallons in your boiling kettle, return to boil over medium heat.
HOPS: Add 1 oz of a 5-HBU pack directly to wort.
Boil timer now set to 17 minutes.
At 17 minutes add a mesh bag or micron filter hops tube with the CONVOY OF HOPS ( One ounce each of Centennial, Azzaca, Mosaic, & Idaho 7 hops), Stir occasionally.
Continue boiling until the last 15 minutes, add 1 tbsp. Yeast Nutrient and I tablet of Irish Moss.
At cool down, turn off burner, add one ounce of Amarillo hops directly to wort and continue cooling; I place my wort pot in a sink full of cold water and stir (some use a wort cooler). Pulling the pot out of the sink a few times to change the sink water, ice or a Wort Cooler optional. Bring temp to <100 pour wort in bottling bucket, add the previously refrigerated water to bring to 5.5 gallons and a temp between 70 – 90 degrees. Stir well and then take a sample to be measured for Original Gravity, this number is important for determining Final Gravity and calculating ABV%. (if I am speaking a different language then read more about how to brew beer).
At this point, add 1 tbsp. glucoamylase enzyme (optional) and one pack of “Mangrove Jack M42 New World Strong Ale yeast” and drain contents into 6.5 gallon carboy. Keep contents near 70 degrees for 2 to 3 weeks.
At bottling time, dissolve 6 ounces of corn sugar in 12 ounces of hot water, add to brewed wort in bottling bucket and stir well, bottle about 50, twelve ounce bottles. After bottles have aged a minimum of 2 weeks, serve cold in frosted mug.