Me and a couple of my friends have successfully brewed about 15 beers all 10 gallon batches. We have made most common beers except IPA, boch, and barley wine.
Its time to cross IPA off the list, but I am doing only 5 gallons.
I am going pretty big for the recipe I am choosing. It is from a clone brewing magazine and I have modified it a little (sierra nevada torpedo). I am going to write out what I am going to use and do and would love pointers. Especially to do with the dry hopping and conditioning of the beer. Thanks in advance for any and all advice.
14 lbs of briess pale ale malt
11 oz caramel 60
Mash at 152 for 60 min
1.33 oz of magnum pellets
.33 of citra pellets
.33 of crystal
1 oz crystal
1 oz of magnum
.67 oz of citra, crystal, and magnum hops
wyeast labs american ale
I am going to ferment for about a week in primary (longer if needed)
Put in secondary for 2 weeks (adding dry hops halfway through). I am using a keg for secondary because I usually use demijohns for 10 gallons but because this is 5 gallons I cannot secondary in them.
Then I am going to go from the secondary keg to the actual keg that I will use and cold carb it for a week or two.
I have never dry hopped or used a keg for fermenting. Any tips on these two would be great. Also any info you notice regarding the recipe would be great too.