B4 Head Hunter Clone v1.0 
All Grain Recipe
Submitted By: Jrakocy (Shared)
Members can download and share recipes
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 SGThis Recipe Has Not Been Rated