- Recipe Type
- All Grain
- Yeast
- 2 x US-05
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.101
- Final Gravity
- 1.010
- Boiling Time (Minutes)
- 60
- IBU
- 214.5
- Color
- 8.8 SRM
- Primary Fermentation (# of Days & Temp)
- 21 days @ 62F
- Secondary Fermentation (# of Days & Temp)
- Dry Hop #1 7 days
- Additional Fermentation
- Dry Hop #2 7 days
- Tasting Notes
- A very hoppy, surprisingly balanced IIIPA
My keg of this was the only one drained during my club's turn hosting the hospitality suite at NHC this year, so I think it was pretty popular. That, or people got really drunk on their first sample and came back for more.
Master Exploder, 6 gallon batch size...you will end up with 4.5-5 gallons after dry hopping
Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 43.5 %
7 lbs Pale Malt (2 Row) US - BULK (2.0 SRM) Grain 2 30.4 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.3 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 4 4.3 %
1 lbs Munich Malt (9.0 SRM) Grain 5 4.3 %
1 lbs White Wheat Malt (2.4 SRM) Grain 6 4.3 %
2.25 oz Simcoe 2009/07/02 [13.00 %] - First Wort 60.0 min Hop 7 74.0 IBUs
1.72 oz Magnum (2010/06/12) [13.20 %] - First Wort 60.0 min Hop 8 63.2 IBUs
1.00 oz Centennial - 2009/05/22 [8.00 %] - First Wort 60.0 min Hop 9 22.3 IBUs
0.70 oz Chinook 2009/12/16 [11.50 %] - First Wort 60.0 min Hop 10 22.4 IBUs
1.00 oz Columbus 2009/05/22 [14.00 %] - Boil 20.0 min Hop 11 21.5 IBUs
1.00 oz Centennial - 2009/05/22 [8.00 %] - Boil 5.0 min Hop 12 4.0 IBUs
1.00 oz Columbus 2009/05/22 [14.00 %] - Boil 5.0 min Hop 13 7.1 IBUs
1.00 oz Centennial - 2009/05/22 [8.00 %] - Boil 0.0 min Hop 14 0.0 IBUs
1.00 oz Simcoe 2009/07/02 [13.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
1.00 oz Columbus 2009/05/22 [14.00 %] - Dry Hop 14.0 Days Hop 18 0.0 IBUs
1.00 oz Simcoe 2009/07/02 [13.00 %] - Dry Hop 14.0 Days Hop 19 0.0 IBUs
0.50 oz Centennial - 2009/05/22 [8.00 %] - Dry Hop 14.0 Days Hop 20 0.0 IBUs
1.50 oz Columbus 2009/05/22 [14.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 22 0.0 IBUs
1.00 oz Centennial - 2009/05/22 [8.00 %] - Dry Hop 7.0 Days Hop 23 0.0 IBUs
2 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 17 8.7 % NOTE: Add during fermentation, NOT in the boil!
2.0 pkg SafAle American Ale (DCL Yeast #US-05) [25.00 ml] Yeast 16 -
Mash at 150F for 60 minutes.
This recipe was designed based around the name, which was suggested by a friend. In the process of designing this recipe I managed to use nearly all of my 2009 hops that had been sitting in my freezer. Well, at least the American ones. So if you are confused as to why I have many different hop varieties in here, particularly earlier in the boil, that is one of the reasons.
As written, this recipe should get you to around 1.106 OG with 70% efficiency. I missed by a bit and only ended up with 1.101, but I am happy with the results so I'm not complaining.
My OG going into the fermenter for primary fermentation was 1.086, although it was planned to be 1.091. After letting it ferment for about a week, it had settled down to about 1.016 in the sample. At this point I boiled up the 2 lbs of sugar in roughly 1.5-2 quarts of water and added it to the fermenter after letting it cool.
After another two weeks, the gravity had come down to 1.010 and I racked onto the first round of dry hops, marked as the 14-day additions above. The beer sat on these hops for one week, then I pulled that bag out and swapped in dry hops #2, the 7-day additions above.
After another week this got racked to the keg and started carbonation. It was somewhat drinkable after 2 weeks but still had some hot alcohol character. It really came into its own 2-3 weeks after that.
Master Exploder, 6 gallon batch size...you will end up with 4.5-5 gallons after dry hopping
Amt Name Type # %/IBU
10 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 1 43.5 %
7 lbs Pale Malt (2 Row) US - BULK (2.0 SRM) Grain 2 30.4 %
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 3 4.3 %
1 lbs Melanoiden Malt (20.0 SRM) Grain 4 4.3 %
1 lbs Munich Malt (9.0 SRM) Grain 5 4.3 %
1 lbs White Wheat Malt (2.4 SRM) Grain 6 4.3 %
2.25 oz Simcoe 2009/07/02 [13.00 %] - First Wort 60.0 min Hop 7 74.0 IBUs
1.72 oz Magnum (2010/06/12) [13.20 %] - First Wort 60.0 min Hop 8 63.2 IBUs
1.00 oz Centennial - 2009/05/22 [8.00 %] - First Wort 60.0 min Hop 9 22.3 IBUs
0.70 oz Chinook 2009/12/16 [11.50 %] - First Wort 60.0 min Hop 10 22.4 IBUs
1.00 oz Columbus 2009/05/22 [14.00 %] - Boil 20.0 min Hop 11 21.5 IBUs
1.00 oz Centennial - 2009/05/22 [8.00 %] - Boil 5.0 min Hop 12 4.0 IBUs
1.00 oz Columbus 2009/05/22 [14.00 %] - Boil 5.0 min Hop 13 7.1 IBUs
1.00 oz Centennial - 2009/05/22 [8.00 %] - Boil 0.0 min Hop 14 0.0 IBUs
1.00 oz Simcoe 2009/07/02 [13.00 %] - Boil 0.0 min Hop 15 0.0 IBUs
1.00 oz Columbus 2009/05/22 [14.00 %] - Dry Hop 14.0 Days Hop 18 0.0 IBUs
1.00 oz Simcoe 2009/07/02 [13.00 %] - Dry Hop 14.0 Days Hop 19 0.0 IBUs
0.50 oz Centennial - 2009/05/22 [8.00 %] - Dry Hop 14.0 Days Hop 20 0.0 IBUs
1.50 oz Columbus 2009/05/22 [14.00 %] - Dry Hop 7.0 Days Hop 21 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 7.0 Days Hop 22 0.0 IBUs
1.00 oz Centennial - 2009/05/22 [8.00 %] - Dry Hop 7.0 Days Hop 23 0.0 IBUs
2 lbs Sugar, Table (Sucrose) (1.0 SRM) Sugar 17 8.7 % NOTE: Add during fermentation, NOT in the boil!
2.0 pkg SafAle American Ale (DCL Yeast #US-05) [25.00 ml] Yeast 16 -
Mash at 150F for 60 minutes.
This recipe was designed based around the name, which was suggested by a friend. In the process of designing this recipe I managed to use nearly all of my 2009 hops that had been sitting in my freezer. Well, at least the American ones. So if you are confused as to why I have many different hop varieties in here, particularly earlier in the boil, that is one of the reasons.
As written, this recipe should get you to around 1.106 OG with 70% efficiency. I missed by a bit and only ended up with 1.101, but I am happy with the results so I'm not complaining.
My OG going into the fermenter for primary fermentation was 1.086, although it was planned to be 1.091. After letting it ferment for about a week, it had settled down to about 1.016 in the sample. At this point I boiled up the 2 lbs of sugar in roughly 1.5-2 quarts of water and added it to the fermenter after letting it cool.
After another two weeks, the gravity had come down to 1.010 and I racked onto the first round of dry hops, marked as the 14-day additions above. The beer sat on these hops for one week, then I pulled that bag out and swapped in dry hops #2, the 7-day additions above.
After another week this got racked to the keg and started carbonation. It was somewhat drinkable after 2 weeks but still had some hot alcohol character. It really came into its own 2-3 weeks after that.