Old Elephant Foot IPA 
Tampa Bay Brewing Company Original Recipe 

Packaged and Sold at the BREW SHACK 
4025 W. Waters Ave (1/4Mile West of Dale Mabry in the Waterside plaza) 
Tampa, FL 33614 Phone. (813) 885 4544 
Recipe design by John Doble-Brewmaster 


Brewing Date:                         Bottling Date: 
Original Gravity:                     Final Gravity: 
Alcohol By Volume (O.G. - F.G.)/7.42= 

MALT: 
6.6lbs. Pale Malt 
1 lbs. Dry Light Malt 

GRAINS. 
16oz. Cara Vienna 
8oz. Cara-Pils 
4oz. Biscuit 
8oz. Munich 

HOPS: 
2oz. Northern Brewer (boil) 
loz. Columbus (@4O) 
loz. columbus (@5O) 
2oz. Cascade (finish) 

ADDITWES: 
2tsp. Irish Moss 
Itbsp. Gypsum 

YEAST: 
Nottingham or WLP001 (corrected: WLP051 california ale V yeast)
http://www.whitelabs.com/ratings.asp?id=WLP051
"From Northern California. This strain is more fruity than WLP001, and slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001. "
Attenuation: 70-75; Flocculation: medium to high; Optimum Ferm. Temp: 66-70 

MISC. EQUIEPMENT: 
Hop Sock 
3/4 cup Dextrose for Bottling 

1. Put approximately 1 1/2 gallons of cold water in a brew pot (capacity of the pot should be at least 12 qts.) and place on stove. Put 3 1/2 gallons of cold water into the sterilized fermentation bucket. Put all the grains into the hop sock and place sock into the brew pot with the 1 1/2 gallons of cold water. Turn on the sloveandbringthewaterslowlytoaboil. When the water is just about to boil remove the grains and throw them outside for the birds. 

2. Add 2oz. of the Northern Brewer boiling hops to the boiling wort (wort is the stuff boiling on your stove), add the gypsum. 

3. At 40 minutes add all the malt; add the Irish moss and loz. Columbus Hops to the wort. 

4. At 50 minutes, add the loz Columbus hops to the wort. 

5. After 1 hour turn off the stove. Add the 2 oz. fnfishing hops and let them steep for 3-5 minutes. You are done! Add the wort to the fermentation bucket containing the 3 1/2 gallons of water, top up to 5 gallons. 

6. Add the yeast to the Fermenter when it is approximately room temperature. Stir the yeast into the wort vigorously for 3 minutes with a sterilized spoon. Add an air lock to the Fennenter lid and fill halfway with water. Affix lid to the Fermenter. Have a beer! 

7. Wait 10 days (if dry-hopping add plugs day 4 or when racking to a secondary). Drinking beer during this waiting period is an option. Check the specific gravity of the beer with a hydrometer. If the reading is around 1.010-1.015 you are ready to bottle, if not wait a couple of davs and check again. Bottle with 3/4 cup of dextrose, The beer should be ready to drink in 21 days. 

Note: The key to brewing quality brew is making sum your equipment is sterilized. If you have any problems call the Brew Shack g (813) 885 4544. CHEERS!