JP's Dead Ringer IPA

All Grain Recipe

Submitted By: johnwpowell (Shared)
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Brewer: JP-2017-04-15
Batch Size: 5.00 galStyle: American IPA (14B)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 8.3 SRMEquipment: JP's Pot and Cooler
Bitterness: 99.5 IBUsBoil Time: 60 min
Est OG: 1.066 (16.2° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Two Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
11 lbs Pale Malt, 2-Row (Rahr) (1.8 SRM) Grain 1
1 lbs Caramel Malt - 40L 6-Row (Briess) (40.0 SRM) Grain 2
8.96 oz Pale Malt, Maris Otter (3.0 SRM) Grain 3
0.75 oz Centennial [11.1%] - Boil 60 min Hops 4
1.00 oz Centennial [11.1%] - Boil 20 min Hops 5
1.00 Whirlfloc Tablet (Boil 15 min) Misc 6
0.50 tsp Yeast Nutrient (Boil 10 min) Misc 7
2.00 oz Centennial [11.1%] - Boil 5 min Hops 8
1.0 pkgs West Coast Ale I (Omega #OYL-004) Yeast 9
1.00 oz Centennial [11.1%] - Dry Hop 7 days Hops 10

Taste Notes

Dead Ringer® is an homage to a benchmark of the American IPA style that’s brewed in Michigan. American base malt and crystal malt create the big body and supporting grainy sweetness, while charge after charge of 100% Centennial hops deliver pronounced bitterness with a dominant citrus aroma and flavor. In the glass you get a pale amber color, hop intensity and malt density - substance with the soul of a session beer. This IPA recipe kit has been a customer favorite for over a decade. Dead Ringer® is a larger-than-life American IPA beer kit with a hop aroma so thick you can almost see it. American base malt and crystal malt create the big body and supporting grainy sweetness, while charge after charge of 100% Centennial hops deliver pronounced bitterness with a dominant citrus aroma and flavor. In the glass you get a pale amber color, hop intensity and malt density - substance with the soul of a session beer. This IPA recipe kit has been a customer favorite for a decade Dead Ringer® is an homage to a benchmark of the American IPA style that’s brewed in Michigan

Notes

Suggested fermentation schedule: - 1–2-week-primary;-2–4-weeks-secondary;2-weeks-bottle-conditioning Added .5 LBs of Maris Otter that I had to bring the OG up some

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