Here's the recipe for the current batch:
Coyote IPA
| 6 lb | light dry malt extract |
| 1 lb | amber liquid malt extract |
| 1 lb | Munich pale malt |
| 3/4 lb | 40L Crystal malt |
| 1 oz | Northern Brewer hops (8.8% alpha) |
| 1 oz | Tettnanger hops (4.5% alpha) |
| 1 oz | Saaz hops (4.1% alpha) |
| 1/4 tsp | Irish Moss |
| 1 pkt | Special London yeast (Wyeast #1968) |
| 3/4 cup | priming sugar |
Steeped malts in 1 gal water at 150F for 1 hour. Sparged grains into boiling pot with 1 gal hot water. Brought to a boil. Added liquid malt extract and dry malt extract and boiled for 1 hour. At 30 min to go, added Northern Brewer hops and Irish Moss. At 10 min to go, added Tettnanger hops. At 3 min to go, added Saaz hops. Sparged into 2 gal cold water using 1 gal cold water. Let cool overnight. Added yeast. Ferment at 58F in primary. Ferment at 56F in secondary.
| Batch started: | July 19, 1998 |
| Racked to secondary | July 29, 1998 |
| Bottled | August 11, 1998 |
| First Taste | August 25, 1998 |
| Current Status: | Aging |