Extinction Double IPA (107 IBU, 9% ABV)
Comments welcome
Steeping grains (35mins @155F)
12 oz American - Caramel / Crystal 40L
3 oz American - roasted barley
5 oz German - Vienna 37
(Take off heat at 195F, whirlpool in until completely dissolved)
10 lb Liquid Malt Extract - Light
1.5 lb Dry Malt Extract - Light
11.5 lb Total Fermentables
Hops (hehe!) (Brewers friend calc: 107 IBU) Ibu calcs from brewers friend added
0.5 oz Chinook Pellet 13 Boil 70 min 21.03
1 oz Chinook Pellet 11 Boil 20 min 20.87
1 oz Simcoe Pellet 12.7 Boil 10 min 14.42
1 oz Simcoe Pellet 12.7 Boil 5 min 7.93
2 oz Chinook Pellet 11 Boil 10 min 24.99
2 oz Citra Pellet 11 Boil 5 min 13.74
0.5 oz Chinook Pellet 11 Boil 1 min 0.74 (mostly cause have it left from the bittering so might as well :rockin
2 oz Simcoe Pellet 12.7 Boil 1 min 3.43
2 oz Simcoe Pellet 12.7 Dry Hop 7 days
2 oz Citra Pellet 11 Dry Hop 7 days
Extras:
Tsp irish moss pitch last 10 mins in boil
Yeast nutrient pitch last 10 mins in boil
5 star sanitizer is a beautiful thing. Don't fear the foam.
Rehydrate two packets safale 05. Aerate wort well. Pitch directly into fermenter when beer is at 75F (24C) or less (optimally 70F, 21C). Aerate well both before and after pitching yeast. Ferment 14 days at 63 degrees optimal temp. Up to 67 and down to 59 is ok, beyond that you start risking some off flavors or stuck ferments. I certainly prefer and get cleaner ferments at the low 60's range with 05. Placing a glass fermentor in a tank of water to increase the liquid volume to decrease temperature swings is optimal (and also has the advantage of being able to hold ice or frozen gatorade bottles if you need to decrease the temp of the ferment). Leave plenty of headroom as this is a BIG beer so there should be quite a bit of activity in the fermenter once it gets going. Use a 6.5 gallon glass carboy (or less optimally bucket or plastic carboy). Transfer to secondary with dry hops and dry hop 7 days before bottling.
Comments welcome
Steeping grains (35mins @155F)
12 oz American - Caramel / Crystal 40L
3 oz American - roasted barley
5 oz German - Vienna 37
(Take off heat at 195F, whirlpool in until completely dissolved)
10 lb Liquid Malt Extract - Light
1.5 lb Dry Malt Extract - Light
11.5 lb Total Fermentables
Hops (hehe!) (Brewers friend calc: 107 IBU) Ibu calcs from brewers friend added
0.5 oz Chinook Pellet 13 Boil 70 min 21.03
1 oz Chinook Pellet 11 Boil 20 min 20.87
1 oz Simcoe Pellet 12.7 Boil 10 min 14.42
1 oz Simcoe Pellet 12.7 Boil 5 min 7.93
2 oz Chinook Pellet 11 Boil 10 min 24.99
2 oz Citra Pellet 11 Boil 5 min 13.74
0.5 oz Chinook Pellet 11 Boil 1 min 0.74 (mostly cause have it left from the bittering so might as well :rockin
2 oz Simcoe Pellet 12.7 Boil 1 min 3.43
2 oz Simcoe Pellet 12.7 Dry Hop 7 days
2 oz Citra Pellet 11 Dry Hop 7 days
Extras:
Tsp irish moss pitch last 10 mins in boil
Yeast nutrient pitch last 10 mins in boil
5 star sanitizer is a beautiful thing. Don't fear the foam.
Rehydrate two packets safale 05. Aerate wort well. Pitch directly into fermenter when beer is at 75F (24C) or less (optimally 70F, 21C). Aerate well both before and after pitching yeast. Ferment 14 days at 63 degrees optimal temp. Up to 67 and down to 59 is ok, beyond that you start risking some off flavors or stuck ferments. I certainly prefer and get cleaner ferments at the low 60's range with 05. Placing a glass fermentor in a tank of water to increase the liquid volume to decrease temperature swings is optimal (and also has the advantage of being able to hold ice or frozen gatorade bottles if you need to decrease the temp of the ferment). Leave plenty of headroom as this is a BIG beer so there should be quite a bit of activity in the fermenter once it gets going. Use a 6.5 gallon glass carboy (or less optimally bucket or plastic carboy). Transfer to secondary with dry hops and dry hop 7 days before bottling.
