Salted Carmel Triple IPA - American IPA |
RECIPE INFO |
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by Stigliano
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 80%
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OG: 1.098 |
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FG: 1.024 |
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ABV: 9.69%
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Bitterness: 78.46 (tinseth)
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IBU/OG: 0.8 |
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Color: 14.2° SRM
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Calories: 9.69 per 330ml
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FERMENTABLES |
| 48.5% |
0 |
2-Row - US |
37 |
1 |
Mash |
| 24.2% |
0 |
Munich - Light 10L - US |
35 |
10 |
Mash |
| 12.1% |
0 |
Honey Malt - CA |
37 |
25 |
Mash |
| 3% |
0 |
Caramel/Crystal 60 - US |
36 |
60 |
Mash |
| 12.1% |
0 |
Dry Malt Extract - Wheat - US |
42 |
3 |
Late |
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HOPS |
| 0 |
Mosaic |
Pellet |
Boil |
30 Minutes |
12.7 |
44.98 |
| 0 |
Citra |
Pellet |
Boil |
20 Minutes |
12 |
33.49 |
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YEAST |
| Fermentis Safale S-04 |
75% |
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OTHER INGREDIENTS |
| 4 |
tsp |
SeaSalt |
0 minutes |
Boil |
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INSTRUCTIONS |
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Ferment @ 68* F Dry hop with 2 oz. of Strata hops for each 5 gallons in secondary fermenter for three days before cold crashing Use Rahr 2 row and Carmel 60 NOT Crystal. The malt extract should be added @ 10 minutes left on boil NOT mash. We experimented with the last brew session and found we like the Strata hops added at flame out (2 Oz.) in 10 gallon batch, rather than dry hop. Dry hopping dulls the Bittering/Flavor hops. Just matter of preference. Great beer either way.
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