Dead Ringer IPA 16gal
All Grain Recipe
Submitted By: bennette4796 (Shared)
Members can download and share recipes
Brewer: Jack Bennett | |
Batch Size: 16.00 gal | Style: American IPA (14B) |
Boil Size: 18.18 gal | Style Guide: BJCP 2008 |
Color: 8.6 SRM | Equipment: 20 gal kettle |
Bitterness: 59.6 IBUs | Boil Time: 60 min |
Est OG: 1.069 (16.7° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
Est FG: 1.016 SG (4.0° P) | Fermentation: Ale, Two Stage |
ABV: 7.0% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
38 lbs 9.22 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
3 lbs 9.01 oz |
Caramel/Crystal Malt - 40L (40.0 SRM) |
Grain |
2 |
2.90 oz |
Centennial [10.0%] - Boil 60 min |
Hops |
3 |
3.76 oz |
Centennial [10.0%] - Boil 20 min |
Hops |
4 |
2.67 |
Whirlfloc Tablet (Boil 15 min) |
Misc |
5 |
7.53 oz |
Centennial [10.0%] - Boil 5 min |
Hops |
6 |
2.7 pkgs |
American Ale (Wyeast Labs #1056) |
Yeast |
7 |
3.47 oz |
Centennial [10.0%] - Dry Hop 7 days |
Hops |
8 |
Notes
4/28/13 - added 5 gallons of 166 degree water and mash temp dropped to 149.5 degrees after stirring. Added 4.5 gallons of 168 degree sparge water and only got about 6.5 gallon volume in brew kettle, so did another 1 gallon sparge to bring preboil volume up to 7.5 gallons. Gravity before boil was around 1.057, and OG was 1.063 after boil. Used counterflow wort chiller, and was about 68 degrees into the carboy. Aerated with airstone, and pitched the yeast starter with all liquid.
Yeast starter had about 22 hours fermenting, 4 hours cold crash (not enough time to settle out, which is why we had to pitch all the liquid). This was yeast that we harvested from another batch.
- very active fermentation, continued to bubble for almost 3 weeks
5/19/13 - added the Centennial dry hops to a carboy, and racked on top of them.This Recipe Has Not Been Rated