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.
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