Matt's Country Strong IPA (12.10.2006)
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Ingredients (10 gallon batch)
| 22 lb |
- |
2-row |
| 5 lb |
- |
german malted wheat |
| 5 lb |
- |
munich |
| 1½ lb |
- |
10° briess carmel |
| 1½ lb |
- |
carapils |
| 2 oz |
- |
roasted |
| 1 |
- |
1028 london wyeast |
| 8 oz |
- |
chinook 12.1% aa (boil) |
| 2 oz |
- |
tettnang 4.8% aa (8 min) |
| 2 oz |
- |
tettnang 4.8% aa (2 min) |
| 1 oz |
- |
fuggle 4.0% aa (dry hop ½ per 5 gal) |
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Brew schedule
| 11:10 |
start heating mash/sparge water |
| 11:38 |
mash starts at 167°F in 182°F water |
| 12:35 |
sparge starts with 190°F water
mash at 158°F |
| 1:00 |
sparge ends with 178°F water
mash at 152°F |
| 1:25 |
hot break ends |
| 2:25 |
boil ends |
| 2:25 |
wort chill starts |
| 2:39 |
wort chill ends |
| 2:55 |
all cleaned up |
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Transfers
| 01.05.2007 |
secondary |
| 04.02.2007 |
kegged |
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Specs
Original gravity: 1.058
Secondary transfer: 1.023
Final gravity: 1.014
4.6% by weight
5.7% by volume
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Notes
½ oz of fuggles (4.0% aa) (per 5 gallons) used to dry hop in secondary.
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