Holey Moley Clone (BYO)

All Grain Recipe

Submitted By: vkrishan (Shared)
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Brewer: Vinnie Krishan
Batch Size: 5.50 gal	Style: Double IPA (22A)
Boil Size: 8.24 gal	Style Guide: BJCP 2015
Color: 8.5 SRM	Equipment: SSBrewtech Kettle and mashtun
Bitterness: 83.2 IBUs	Boil Time: 60 min
Est OG: 1.087 (20.9° P)	Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.019 SG (4.8° P)	Fermentation: Ale, Single Stage
ABV: 9.0%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
1 lbs 11.20 oz	Munich Malt (9.0 SRM)	Grain	2
14.08 oz	Caramalt, Premium English (Simpsons) (37.0 SRM)	Grain	3
0.50 oz	Magnum [11.8%] - Boil 60 min	Hops	4
1.50 oz	Cascade [8.3%] - Boil 30 min	Hops	5
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	6
1.50 oz	Cascade [8.3%] - Boil 5 min	Hops	7
1.00 oz	Amarillo [8.6%] - Steep 30 min	Hops	8
1.00 oz	Zythos [8.7%] - Steep 30 min	Hops	9
1.0 pkgs	Vermont IPA (Giga Yeast #GY054)	Yeast	10
1.00 tbsp	Polyclar (Primary 3 days)	Misc	11
2.00 oz	Amarillo [8.6%] - Dry Hop 7 days	Hops	12
2.00 oz	Cascade [8.3%] - Dry Hop 7 days	Hops	13
1.00 oz	Zythos [8.7%] - Dry Hop 7 days	Hops	14

Notes

Achieve a target mash temperature of 155 °F (68 °C). Boil 60 minutes, adding the hops as instructed. After the boil, whirlpool in the kettle and let the hops rest in the hot wort for at least 30 minutes before chilling. Chill the wort rapidly to 68 °F (20 °C). Ferment at 68 °F (20 °C) for one week. After the final gravity has been achieved, add a clarifying agent such as Polyclar. Allow three days for clarifying agent to work, then add the dry hops to primary fermenter. After seven days, rack beer off dry hops and yeast cake

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