A classic American IPA done right!
INGREDIENTS:
BATCH SIZE: 5.3 GAL
SG: 1.066
FG: 1.013
ABV: 7.1%
IBUs: 62.2
SRM: 8.1
WATER:
8.10 GAL - WATER OF YOUR CHOICE
WATER PROFILE
Ca - 107.1
Mg - 14.7
Na - 14.2
SO4 - 275.8
Cl - 51.1
GRAIN BILL
1) 84.5% - PALE MALT (2 ROW) US
2) 12.3% - CARAMEL/ CRYSTAL MALT - 20L
HOP SCHEDULE AND ADD INS
1) MOSAIC - 2.20 OZ (12.2 AA)(41.3 IBUs): 10 MIN BOIL
2) DEXTROSE - 8.0 OZ ADDED AT FLAMEOUT
3) MOSAIC - 3.96 OZ (12.2 AA)(20.9 IBUs): WHIRLPOOL @ 170F FOR 30 MIN
DRY HOP
1) MOSAIC - 6.18 OZ: 3 DAYS BEFORE COLD CRASHING
YEAST
1 PKG - FLAGSHIP (Imperial Yeast #A07) - 1.5L STARTER
STEPS:
We use the 10 gal BIAB Clawhammer Supply system, doing a full volume mash with no sparge. Adjust accordingly based on your system.
MASH
1) MASH AT 148F FOR 50 MIN
2) USE DESIRED ACID TO AIM FOR A MASH PH OF 5.3-5.4
3) AFTER 50 MIN MASH IS COMPLETE, RAISE TO 168F FOR 10 MIN MASH OUT
BOIL
1) 60 MIN BOIL
2) ADD LISTED HOP ADDITIONS DURING BOIL
3) AT FLAME OUT, ADD LISTED DEXTROSE ADDITION
4) COMPLETE LISTED 30 MIN WHIRLPOOL ADDITION MAKING SURE TO LOWER TEMP OF WORT TO 170F BEFORE ADDITION HOPS.
POST BOIL
1) CHILL TO 65F
2) ADD 1ML ALDC TO FERMENTER WHEN PITCHING YEAST TO PREVENT HOP CREEP
FERMENTATION
1) FERMENT AT 65F FOR APPROX. 14 DAYS
DRY HOP
1) ADD DRY HOPS 3 DAYS PRIOR TO COLD CRASHING
POST FERMENTATION
1) BEGIN COLD CRASHING NO MORE THAN 5F A DAY UNTIL REACHING APPROXIMATELY 39F. THIS WILL HELP THE HOPS SETTLE TO THE BOTTOM WITH THE REMAINDER OF YEAST/ TRUB.
2) WE COMPLETE A CLOSED PRESSURE TRANSFER TO A PURGED KEG WITH GELATIN IN IT. TRY TO AVOID ANY OXYGEN EXPOSURE AS HOPPY BEERS ARE VERY SENSITIVE TO OXYGEN AND CAN BE RUINED EASILY!
3) FORCE CARB TO 2.4-2.5 VOL AND ENJOY!
ADDITIONAL NOTES
The key to this beer is to let your hops settle out before transferring to a keg. If you rush it, you will get a clogged transfer line causing you a headache. The addition of gelatin clears this beer up tremendously and leaves you with a refreshing hoppy beverage. We discovered this beer to be in its prime while fresh. It did not get bad with time, but the hoppy kick and aroma was amazing the first month or two. None the less, ENJOY!