B4 Head Hunter Clone v1.0

All Grain Recipe

Submitted By: Jrakocy (Shared)
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Batch Size: 11.00 gal	Style: American IPA ()
Boil Size: 15.35 gal	Style Guide: BJCP 2008
Color: 8.1 SRM	Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain
Bitterness: 75.5 IBUs	Boil Time: 60 min
Est OG: 1.074 (17.9° P)	Mash Profile: Temperature Mash, 1 Step, Full Body
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, Two Stage
ABV: 7.7%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
14 lbs 14.42 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
7 lbs 11.06 oz	Pale Malt, Maris Otter (3.0 SRM)	Grain	2
1 lbs 10.92 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	3
13.46 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	4
1 lbs 10.92 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	5
1 lbs 7.20 oz	Toasted Wheat, Flaked (1.6 SRM)	Grain	6
1 lbs 8.61 oz	Corn Sugar (Dextrose) (0.0 SRM)	Sugar	7
0.50 oz	Centennial [9.2%] - Boil 90 min	Hops	8
1.50 oz	Columbus (Tomahawk) [16.3%] - Boil 90 min	Hops	9
0.50 oz	Centennial [9.2%] - Boil 45 min	Hops	10
0.50 oz	Centennial [9.2%] - Boil 30 min	Hops	11
1.50 tsp	Irish Moss (Boil 10 min)	Misc	12
1.50 oz	Centennial [9.2%] - Boil 4 min	Hops	13
1.50 oz	Columbus (Tomahawk) [16.3%] - Boil 4 min	Hops	14
3.00 oz	Simcoe [12.7%] - Boil 4 min	Hops	15
2.0 pkgs	California Ale (White Labs #WLP001)	Yeast	16
2.00 oz	Centennial [9.5%] - Dry Hop 10 days	Hops	17
3.00 oz	Simcoe [12.7%] - Dry Hop 10 days	Hops	18
3.00 oz	Columbus (Tomahawk) [16.3%] - Dry Hop 10 days	Hops	19
1.00 oz	Centennial [9.2%] - Dry Hop 10 days	Hops	20

Notes

From Mitch's new book Malt bill: American two-row malt 50% Maris Otter malt 25% CaraHell malt 6% Crystal malt6% Toasted wheat flakes 5% CaraPils malt 2% Dextrose 5% Mash: 60-minute rest at 151 F with 6.7% of kettle hop bill Centennial 9.2% alpha acids. Total boil time is 90 minutes. At the start of the boil in the kettle (90 minutes) use 17.7% alpha acids CTZ at 23.3% of the bill. Identical additions at a ratio of 6.7% each Citra (12.4% alpha acids) and Centennial (9.2% alpha acids) are added at 45 minutes and again at 30 minutes. At the end of the boil add 23.3% Simcoe (12.27%o alpha acids), 16.6% Centennial (9.2% alpha acids), and 3.3% Columbus (14.2% alpha acids). Fermentation Use WLP001 or WY 1056 for pitching. Hold at 67" F (19.4" C) for four to five days. Hold 2 days at fermentation temperature for a diacetyl rest before cooling to 50" F (10" C). Crop or drop the yeast. Dry hop for 10 days using Equal parts Centennial, Simcoe, Citra, and Columbus at 0.2l oz./gal. (0.40 lb./bbl.,l.5a g/L) for each hop. Allow the temperature to rise to 60' F Rouse hops with CO, at days 2, 5, and 8. Drop hops (remove or rack off hops) at day 9. Cool for two days at 40' F, and finally cool to 33" F (0-6" C). This beer is not filtered. Targets: OG: 17'P (1.068 SG) TG:3.4 "P (1.014 SG) ADF:80% IBU:87 ABY:7.5% Color: 8.5 "L (16.2" EBC) Brew Notes: Flaked wheat toasted @ 350*F for 20 min 166*F PID setpoint during mash, last 20 min changed to 176*F, set to 186*F or mash out 50 min sparge ~15gal post sparge 1.036 @ 171*F = 1.062 Pre-Boil Gravity 30 min steep at 200*F 60 min steep with element off 1.067 @ 63*F = 1.067 SG

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