slackerlack
Well-Known Member
I am attempting to make my first IPA this weekend. I am looking for tips and any help on making a clone of Breckenridge IPA. This is what I have so far for all extract.
Original Gravity: 1.090
Terminal Gravity: 1.020
Color: 12.21
Alcohol: 9.29%
Bitterness: 70 IBU
Briess Pilsen Light LME - 14 lbs
Munich Malt 10L - 0.5 lbs
Crystal 30L Malt - 1 lbs
Carapils Malt - 0.50
Torrified Wheat - 1 lbs
Chinook - 0.50 oz at 60 minutes
Centennial - 0.50 oz at 30 minutes
Centennial - 0.50 oz at 20 minutes
Simcoe - 1 oz at 20 minutes
Fuggle - 1 oz at 20 minutes
WLP005 British Ale Yeast
Ferment at 67 degrees for 3 weeks then bottle. Bottle condition for 4 weeks at 70 degrees.
Should I be dry hopping this brew? If so, should I cut back on some of the hops in the boil and add them to the dry hop?
Original Gravity: 1.090
Terminal Gravity: 1.020
Color: 12.21
Alcohol: 9.29%
Bitterness: 70 IBU
Briess Pilsen Light LME - 14 lbs
Munich Malt 10L - 0.5 lbs
Crystal 30L Malt - 1 lbs
Carapils Malt - 0.50
Torrified Wheat - 1 lbs
Chinook - 0.50 oz at 60 minutes
Centennial - 0.50 oz at 30 minutes
Centennial - 0.50 oz at 20 minutes
Simcoe - 1 oz at 20 minutes
Fuggle - 1 oz at 20 minutes
WLP005 British Ale Yeast
Ferment at 67 degrees for 3 weeks then bottle. Bottle condition for 4 weeks at 70 degrees.
Should I be dry hopping this brew? If so, should I cut back on some of the hops in the boil and add them to the dry hop?
