Dead Ringer IPA 16gal

All Grain Recipe

Submitted By: bennette4796 (Shared)
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Brewer: Jack Bennett
Batch Size: 16.00 galStyle: American IPA (14B)
Boil Size: 18.18 galStyle Guide: BJCP 2008
Color: 8.6 SRMEquipment: 20 gal kettle
Bitterness: 59.6 IBUsBoil 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.

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