American Devil IPA

I just finished brewing my "suped-up" version of the American Devil IPA. This was my first attempt at making big changes that deviated from the Mr. Beer recipe. I added everything except the 2 cans of Hopped Malt Extract. I also forgot to buy muslin bags, so I went commando (added the hops without the bag).

American Devil IPA:
2 cans American Devil IPA Hopped Malt Extract (HME)
1# Amber Dry Malt Extract (DME)
1 oz. Cascade hop pellets @ 5 minutes
1 oz. Centennial hop pellets @ 20 minutes
S-33 yeast.

Directions:

Sanitize utensils and everything that will come in contact with the brew

Put the 2 cans of HME in lukewarm water

Add the Amber DME to 1 gallon of water and bring it to a boil. (2 notes about boiling water with DME: 1. Be careful and watch it the whole time. I turned around for 2 seconds and it was boiling over onto my stove. 2. It smells. I think it smells fantastic, but my lovely, amazing, patient, and understanding fiancé begs to differ)

Add 1 oz. of Centennial hops and set a time for 20 minutes (I constantly stirred while the hops were in there)

Add 1 oz. of Cascade hops when the timer has 5 minutes left

Remove the pot from heat, and add the two cans of HME

Cool the wort to 80 degrees and add to fermenter

Add water until the volume reaches 8.5 quarts, aerate with a whisk, and pitch the yeast

The wort was 162 degrees after all was said and done and needs to be cooled down before it is added to the fermenter. You want to get the temperature of the wort below 80 degrees before you pitch the yeast. I did not have enough ice to make an ice bath, so I added it directly to the wort. Most people frown upon doing this because the ice may be contaminated, but the ice is made from the same water that I add to the fermenter anyway.

The hydrometer for my beer came in a little lower than the estimate on QBrew. My estimated original gravity (OG) was 1.069, my actual reading was 1.063. I am attributing the lower reading to the loss of DME when the wort boiled over.