Recipe does not conform to the American Pale Ale style.
Using the Instant Pot as a Mash, Boil, and Canning vessel, the experiment is to brew an easy starting wort to pitch yeast into. In theory, it should be as easy as opening 1-2 quart jars, pouring the wort into a 2000 mL Erlenmeyer flask and pitching the yeast the day before brewing to have a nice healthy starter. I will step into the mash temperature with a BIAB setup, hold at 150°F for 30-45 minutes, sparge the grain and then bring to a pressure boil for 30 minutes. Fill 1 quart jars with hot wort and prepare for canning with the pressure cooker for 30 minutes and then let cool, and store until needed for use.
SPECIAL NOTE: A yeast was selected, but only because I had to in order to save the recipe. No yeast will be pitched into the wort before the canning process is completed.
|2.0 lb||2-Row (US)||Any||Mash||37||1 °L|
|Irish Ale Yeast||White Labs WLP004||71.5%|