Point Mountain Hothead IPA

All Grain Recipe

Submitted By: DButler (Shared)
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Brewer: Doug Butler, Ed Post
Batch Size: 6.00 galStyle: American IPA (13.2)
Boil Size: 9.79 galStyle Guide: AABC 2010
Color: 4.7 SRMEquipment: Pot (18.5 Gal/70 L) - BIAB
Bitterness: 59.2 IBUsBoil Time: 60 min
Est OG: 1.056 (13.7° P)Mash Profile: BIAB, Medium Body
Est FG: 1.010 SG (2.6° P)Fermentation: Ale, Single Stage
ABV: 6.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
9.01 gal Ed Post House Water 1
7.00 ml Lactic Acid (Mash 60 min) Misc 2
4.00 g Calcium Chloride (Mash 60 min) Misc 3
2.00 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 5
9 lbs 4.00 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 6
15.84 oz Oats, Flaked (1.0 SRM) Grain 7
12.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 8
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 9
0.20 oz Chinook [13.0%] - Boil 60 min Hops 10
0.20 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 11
1.00 oz Chinook [13.0%] - Boil 30 min Hops 12
0.50 oz Columbus (Tomahawk) [14.0%] - Boil 15 min Hops 13
0.40 oz Citra [12.0%] - Boil 15 min Hops 14
0.20 oz Columbus (Tomahawk) [14.0%] - Boil 15 min Hops 15
0.50 tsp Irish Moss (Boil 10 min) Misc 16
1.50 oz Citra [12.0%] - Steep 0 min Hops 17
1.00 oz Amarillo [9.2%] - Steep 0 min Hops 18
0.50 oz Centennial [10.0%] - Steep 0 min Hops 19
1.0 pkgs HotHead Ale (Omega #OYL-057) Yeast 20
3.00 oz Citra [12.0%] - Dry Hop 5 days Hops 21
2.00 oz Amarillo [9.2%] - Dry Hop 5 days Hops 22
1.00 oz Cascade [5.5%] - Dry Hop 5 days Hops 23
0.50 oz Columbus (Tomahawk) [14.0%] - Dry Hop 5 days Hops 24

Notes

Split dry hops into two separate additions. The first addition ( 50% oof total) in primary on the day after fermentation is going strong and the second addition in secondary. Remove first hop addition after five days and second addition also five days.

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