- Recipe Type
- All Grain
- Yeast
- Wyeast 1056 American Ale
- Yeast Starter
- 1.5 Quart
- Batch Size (Gallons)
- 5.5
- Original Gravity
- 1.062
- Final Gravity
- 1.014
- Boiling Time (Minutes)
- 60
- IBU
- 75
- Color
- 10
- Primary Fermentation (# of Days & Temp)
- 28 @ 64F
- Secondary Fermentation (# of Days & Temp)
- N/A
- Tasting Notes
- Strong Hop Aroma and Flavor typical of style.
Malt Qty Grist% Color
Briess 2-Row Brewers Malt 10# 77% 1.8
Briess Crystal 40L 2# 15% 40
Toasted Quick Oats 1# 8% 5
Quick oats toasted in 350F oven on large sheet pan for 45 minutes until they are a deep golden brown. Turn and mix ever 10 minutes to prevent burning. The Oats must sit out in a paper bag for 24 hours before mashing.
Mash Schedule is a double decoction.
Strike water is 15 quarts at 131F with grain at 68F and mash tun preheated.
First rest is 30 Minutes at 122F to 124F.
Decoction one is 3.75 quarts heated to 150F and rest for 10 minutes. Then boiled for 10 minutes and returned to tun. Second rest is 40 minutes at 140F to 142F.
Decoction two is 4.25 quarts heated to 150F and rest for 10 minutes. Then boiled for 10 minutes and returned to tun. Third rest is 20 minutes at 156F to 158F.
Batch Sparge 17 quarts at 170F to 175F for 30 minutes.
Total wort collected is about 6.5 gallons
HOPS:
Centennial 10% AA 2 ounces at 60 minutes left in boil (55.54 IBU)
Centennial 10% AA 1 ounce at 15 minutes left in boil (13.81 IBU)
Centennial 10% AA 1 ounce at 5 minutes left in boil (5.47 IBU)
1 Tsp Irish Moss at 15 minutes left in boil.
Dry Hop:
1 ounce of Centennial at day 21 or 7 days before cold crash to bottle/keg
I cold crash this for by packing in ice for 24 hours before racking to bottle bucket and prime with 4.25 Ounces of brown sugar boiled with2 cups of water.
Made this multiple times and really love it. I try to keep this around at all time. Just a great IPA.
Briess 2-Row Brewers Malt 10# 77% 1.8
Briess Crystal 40L 2# 15% 40
Toasted Quick Oats 1# 8% 5
Quick oats toasted in 350F oven on large sheet pan for 45 minutes until they are a deep golden brown. Turn and mix ever 10 minutes to prevent burning. The Oats must sit out in a paper bag for 24 hours before mashing.
Mash Schedule is a double decoction.
Strike water is 15 quarts at 131F with grain at 68F and mash tun preheated.
First rest is 30 Minutes at 122F to 124F.
Decoction one is 3.75 quarts heated to 150F and rest for 10 minutes. Then boiled for 10 minutes and returned to tun. Second rest is 40 minutes at 140F to 142F.
Decoction two is 4.25 quarts heated to 150F and rest for 10 minutes. Then boiled for 10 minutes and returned to tun. Third rest is 20 minutes at 156F to 158F.
Batch Sparge 17 quarts at 170F to 175F for 30 minutes.
Total wort collected is about 6.5 gallons
HOPS:
Centennial 10% AA 2 ounces at 60 minutes left in boil (55.54 IBU)
Centennial 10% AA 1 ounce at 15 minutes left in boil (13.81 IBU)
Centennial 10% AA 1 ounce at 5 minutes left in boil (5.47 IBU)
1 Tsp Irish Moss at 15 minutes left in boil.
Dry Hop:
1 ounce of Centennial at day 21 or 7 days before cold crash to bottle/keg
I cold crash this for by packing in ice for 24 hours before racking to bottle bucket and prime with 4.25 Ounces of brown sugar boiled with2 cups of water.
Made this multiple times and really love it. I try to keep this around at all time. Just a great IPA.