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Old 10-26-2007, 03:53 AM   #1
McTarnamins
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Default Hogfish Dead 30 Minute IPA

Recipe Type: All Grain
Yeast: American Ale
Yeast Starter: None - Dry
Batch Size (Gallons): 5.5
Original Gravity: 1.067
Final Gravity: 1.013
IBU: 64
Boiling Time (Minutes): 30
Color: 15
Primary Fermentation (# of Days & Temp): 7
Secondary Fermentation (# of Days & Temp): 7

Hogfish Dead 30 minute IPA
What thoes East Coast IPA's do in 90 minutes, I can do in 30.

10 lbs. Marris Otter Malt
1 lb. Munich Malt
1 lb. Carapils
.5 lb. Crystal 40

Mash at 153 for 60 minutes or until converted

Hops
1.0 oz Warrior @ 30 min
3.0 oz Simcoe/Cascade 50/50mix continuous hop @ 20 minutes until flame out.
(the above means drop in a little every couple minutes)

Yeast
Safale-05

Fermentation
Primary 7 days at 66-70°
Secondary until clear
Keg with 12psi
__________________
Keg 1 : Belgian IPA
Keg 2 : Oktoberfest Lager (currently lagering)
Keg 3 : Tap Cleaning Fluid
Keg 4 :
Conical Left:
Conical Right:American Wheat (7-day G2G)
On Deck: Pumpkin Ale, Apocalypso Ale (AHB)

"Save your sack; Brew in a Bag"

Last edited by McTarnamins; 10-26-2007 at 03:58 AM.
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Old 11-19-2007, 11:53 AM   #2
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This turned out great. No DMS taste from the short boil time. It must be boiled vigorrously....on the edge of boil over.

The taste is very rounded with the continuous hop technique.

__________________
Keg 1 : Belgian IPA
Keg 2 : Oktoberfest Lager (currently lagering)
Keg 3 : Tap Cleaning Fluid
Keg 4 :
Conical Left:
Conical Right:American Wheat (7-day G2G)
On Deck: Pumpkin Ale, Apocalypso Ale (AHB)

"Save your sack; Brew in a Bag"
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