Jon's Homebrew: Triple Hopped IPA

1 lb. crystal malt grain

2 cans light malt extract

1 bag malt extract powder

a handful of oak chips

1.5 oz. golden nugget hops (bittering)

2 oz. cascade hops (flavoring)

.5 oz. Saaz (aromatic)

1 packet American ale yeast

1 tsp. Irish moss

1 bag priming sugar

1. Heat ½ gallon water to almost boiling.  While waiting, put crystal in grain sock and tie up sock.  Take water off of heat and put sock in water for 10 minutes.
2. Remove grain sock and allow it to drip out.  Do not squeeze the sock.
3. Add cans of Malt extract.  Bring to boil.
4. Add powdered malt.  Once this is stirred in, to not stir any more.  Allow boiling to boil up and calm down, until the boil is controlled.
5. Add the Golden Nugget hops and set a timer for 60 minutes.  (beware of boiling flare-up)
6. At 30 minutes, add the Cascade hops.  (beware of boiling flare-up)
7. At 5 minutes, add the Saaz hops and the Irish moss.
8. After 60 minutes, remove from heat and add to your fermenter, with enough water to bring it to 5 gallons.  Take a hydrometer reading.
9. Add wood chips and sprinkle on yeast.  Cover and allow ale to ferment.
10. When done fermenting, dissolve priming sugar with hot water and add to secondary fermenter.  Siphon ale into secondary fermenter.
11. Bottle and wait at least two weeks.
12. DRINK!

This is a complex IPA with a cravable bitterness.  To say that the pleasant bitterness lingers would not do this ale justice.  I would describe it as more of a bitterness that, without asking, pulls out the bed from the sleeper sofa and spends the night.  The flavors of grapefruit and pine are ever-present, and the nose is lively and citrusy.  It has a medium amber hue that lets you know you are drinking something substantial, yet it is refreshing, with a foamy head that sticks to your glass.  I would suggest this beer with Indian food, fajitas, and spice-rubbed beef.  This beer will stand up against those flavors and compliment them nicely.