Murkwood Brewing: Golden Perch IPA with Pineapple, Passion Fruit, & Coconut Craft Purees

Ingredients

• Barbarian Yeast (Imperial Yeast A04)
• 1.5 lb Crystal 15L
• 9 lb Ultralight Malt Extract
• 1 oz Columbus - 60 minutes
• 2 oz Columbus - 5 minutes
• ½ tablet Wirfloc - 5 minutes
• 2 oz Columbus - 1 minute
• 15 oz Amoretti® Pineapple Craft Puree
• 11.25 oz Amoretti® Passion Fruit Craft Puree
• 7.5 oz Amoretti® Coconut Craft Puree
• 4oz Corn Sugar

• 6 gallon brew pot
• 2 gallon (8 quart) pot
• 1 gallon (4 quart) pot
• scale
• thermometer
• large colander
• 1-2 grain bags
• no-rinse sanitizer
• hydrometer
• airlock + rubber stopper
• primary fermentor
• bottling bucket
• glass swing-top bottles or glass bottles and caps + capper

• est OG: 1.05-6
• est FG: 1.01-2
• est IBUs: 63-65
• est ABV: 6%
• ferment temp: 68℉

Directions

1. Begin heating 3 gallons of water in your brew pot (6-gal capacity).
2. Pour the milled grains into a grain bag. Put the grain bag into the heating water. Remove the grains when water reaches 170℉, this should take about 30 minutes. If the water heats in less time, turn off heat and allow to steep the full 30 minutes.
3. Remove grain bag, rinsing with 1 quart warm/hot water. Discard grains or set aside for another use.
4. Stir in 3 pounds of malt extract and bring the wort to a boil. Do not let the wort volume drop below 2.5 gallons and top off with boiling water if necessary.
5. When the wort comes to a boil and the hot break begins, add the first hop addition and boil for 60 minutes. (The empty, rinsed grain bag may be used to hold the hops during the boil to remove the need for filtering later.) Add the other additions as time indicates with the remaining 6 pounds malt extract added with 15 minutes left in the boil. Allow last hop addition to steep 15-20 minutes while chilling.
6. NOTE: Everything that touches the wort after the boil MUST be sanitized to prevent infection.
7. Chill the wort to 68℉ and transfer to sanitized primary fermentor. Add distilled water to bring the volume up to 5 gallons and the gravity down to 1.058-62, splashing as much as possible to aerate the wort. Pitch the yeast and ferment at 68℉ for 10 days.
8. Remove about 2 cups wort into a sanitized bowl. Stir in Pineapple, Passion Fruit, & Coconut Craft Purees. Transfer to sanitized secondary fermentor along with remaining wort, minimizing slashing and air contact as much as possible.
9. Continue fermenting another 2-4 days or until the gravity falls to 1.012-16.
10. Boil 4oz corn sugar in 2 cups water for 10 minutes to sterilize. Set aside to cool, this is the priming sugar.
11. Transfer beer and priming sugar to sanitized bottling bucket. Allow sediment to settle. Meanwhile, sanitize all bottles, bottling equipment, caps, etc. Fill bottles, leaving about 1 inch headspace, and cap.
12. Allow about 1 week for beer to carbonate. Chill and enjoy!

• We love Amazon as much as you but we HIGHLY recommend paying a visit to your local homebrew shop especially when you're just starting out. Not only will they have all the supplies you need to brew, they have a wealth of information and can answer any questions that may have come up while reading through this recipe.
• Some great learning resources we non-brewers utilized were this video, Brew Your Own's Big Book of Homebrewing, and The Complete Joy of Homebrewing. Check out your local library as well, there are tons of awesome homebrew books out there these days. 

• SMALL MASH - that'll be our second pot with the grains
• WORT - unfermented beer
• SPARGE WATER - water used to rinse grains after mashing
• HOT BREAK - when proteins in the wort coagulate during the boil