American IPA Recipe - Dead Ringer IPA - Extract - II

Recipe Info

Recipe Image

Dead Ringer IPA - Extract - II

by on
Extract
5.5 Gallon(s)
6.5 Gallon(s)
60 min
75%
Second time buying the extract kit. Went with a different recipe due to amount of malt extract being a bit different (9.15lb vs 9.5lb)and the hops AA% being different (9.9% vs 10%), and using liquid yeast.

This recipe was cloned from Dead Ringer IPA.

Fermentables

90% - Gold Malt LME - Maillard Malts
9.15
36
4
Extract
10% - Caramel/Crystal 40 - US
1
22
40
Steep

Hops

Centennial
1
Pellet
Boil
60 min(s)
9.9
30.7
Centennial
1
Pellet
Boil
20 min(s)
9.9
18.6
Centennial
2
Pellet
Boil
5 min(s)
9.9
12.3
Centennial
1
Pellet
DryHop
7 day(s)
9.9
0.0

Yeast

White Labs California Ale WLP001
75%

Other Stuff

Gypsum
0.5
tsp
Boil
Whirlfloc (irish moss tablet form) 15 min
1
each
Boil
Yeast Nutrient
0.5
tsp
Boil

Mash Steps

No mash steps in this recipe

Special Instructions

1.
Night before, make 1L yeast starter (100g DME).
2.
1 gallon water to 165F, then steep grains for 30 mins @ 160F.
3.
4 gallons water in boil kettle, to 160F, add steeped grains, malt.
4.
Bring water to 6.5 gallons, bring to boil, add hops to schedule.
5.
Irish Miss @ 15 mins
6.
Gypsum,in cold water, @ 10 mins
7.
Yeast Nutrient, in warm water, @ 10 mins
8.
Chill to 180F, rest 15 mins, then chill to 70F
9.
Transfer to fermenter and aerate.
10.
Pitch yeast (with the starter)
11.
Ferment at 68F /- 1F for at least 7 days (or until yeast stops/drops fully).
12.
Transfer to secondary, wait 1 week then add dry hops, wait another week, then keg.

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Dead Ringer IPA - Extract - II
American IPA
  • 5.50 Gallons Liters Batch Size
  • 6.50 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.062 OG
  • 1.015 FG
  • 61.6 IBU (tinseth) Bitterness
  • 1.00 BG:GU
  • 9.2° SRM Color
  • 75% Efficiency
  • 6.0% ABV Alcohol
  • 209 per 12oz Calories
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