Northern Brewer Extract Kit. Double IPA
A monstrously hoppy concoction, with buckets of post-boil hops (11.5 oz).
Fermentables
51% - Gold Malt LME - Maillard Malts
6
36
4
Extract
17% - Gold Malt DME - Maillard Malts
2
36
4
Extract
17% - Liquid Malt Extract - Wheat - US
2
35
3
Extract
6% - Carastan 15 - UK
0.75
14
15
Steep
9% - Belgian Amber Candi Sugar - BE
1
36
75
Late
Hops
Hopshot Syringe (5ml each)
2
Pellet
Boil
60 min(s)
17.7
96.6
Simcoe
2
Pellet
Boil
0 min(s)
13
0.0
Columbus
1
Pellet
Boil
0 min(s)
15
0.0
Apollo
0.5
Pellet
Boil
0 min(s)
20.5
0.0
Columbus
1
Pellet
FlameOut
0 min(s)
15
0.0
Simcoe
1
Pellet
FlameOut
0 min(s)
13
0.0
Amarillo
1
Pellet
FlameOut
0 min(s)
9
0.0
Centennial
0.5
Pellet
FlameOut
0 min(s)
10.5
0.0
Apollo
0.5
Pellet
FlameOut
0 min(s)
20.5
0.0
Simcoe
2
Pellet
DryHop
4 day(s)
13
0.0
Columbus
1
Pellet
DryHop
4 day(s)
15
0.0
Amarillo
1
Pellet
DryHop
4 day(s)
9
0.0
Centennial
1
Pellet
DryHop
4 day(s)
10.5
0.0
Apollo
0.5
Pellet
DryHop
4 day(s)
20.5
0.0
Yeast
Giga Vermont IPA Yeast (Dry - Double Pitch)
80%
Other Stuff
Gypsum
0.5
tsp
Boil
Yeast Nutrient
0.5
tsp
Boil
Irish Moss
1
tsp
Boil
Mash Steps
No mash steps in this recipe
Special Instructions
1.Make a 1.66L yeast starter (use 1.66lb DME and 1 tsp yeast starter), and pitch the 200b yeast cell packet, to make 275b cells.
2.Steep grains in 3/4 gallon water for 20 mins @160F (do not let it cool below 150F). Strike temp 164F.
3.Dissolve Gold Malt DME in cold water before adding to boil kettle prior to boil.
4.Add 2lb Wheat LME prior to boil.
5.Add 6lb Gold Malt LME at 15 mins.
6.Add gypsum (dissolved in cold water) @ 15 min
7.Add yeast nutrient (dissolved in warm water) @ 15 min
8.Add Irish Moss @ 15 min
9.Add Candi Sugar and Boil Zero hops at flameout, rest for 15 mins.
10.After 15 mins rest (from flameout) chill to 180F and add flameout hops, rest for another 15 mins.
11.After another 15 mins rest, chill to fermentation temp (70F).
12.Ferment @ 69F, raising to 70F once it starts to slow.
13.Once active fermentation is complete (7-10 days) add dry hop additions to primary (1oz Simcoe, 0.5oz Columbus, Amarillo, Centennial, 0.25oz Apollo) and leave for 4 days.
14.After 4 days dry hopping, transfer to secondary and leave for 1 weeks before adding 2nd dry hop.
15.2nd Dry hop ((1oz Simcoe, 0.5oz Columbus, Amarillo, Centennial, 0.25oz Apollo), and leave for 4 days before bottling/kegging.
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Strike temp 164F."},{"Id":"52949","Rank":"3","Text":"Dissolve Gold Malt DME in cold water before adding to boil kettle prior to boil."},{"Id":"52950","Rank":"4","Text":"Add 2lb Wheat LME prior to boil."},{"Id":"52951","Rank":"5","Text":"Add 6lb Gold Malt LME at 15 mins."},{"Id":"53200","Rank":"6","Text":"Add gypsum (dissolved in cold water) @ 15 min"},{"Id":"53201","Rank":"7","Text":"Add yeast nutrient (dissolved in warm water) @ 15 min"},{"Id":"53239","Rank":"8","Text":"Add Irish Moss @ 15 min"},{"Id":"52952","Rank":"9","Text":"Add Candi Sugar and Boil Zero hops at flameout, rest for 15 mins."},{"Id":"52953","Rank":"10","Text":"After 15 mins rest (from flameout) chill to 180F and add flameout hops, rest for another 15 mins."},{"Id":"52954","Rank":"11","Text":"After another 15 mins rest, chill to fermentation temp (70F)."},{"Id":"49217","Rank":"12","Text":"Ferment @ 69F, raising to 70F once it starts to slow."},{"Id":"52955","Rank":"13","Text":"Once active fermentation is complete (7-10 days) add dry hop additions to primary (1oz Simcoe, 0.5oz Columbus, Amarillo, Centennial, 0.25oz Apollo) and leave for 4 days."},{"Id":"52956","Rank":"14","Text":"After 4 days dry hopping, transfer to secondary and leave for 1 weeks before adding 2nd dry hop."},{"Id":"52957","Rank":"15","Text":"2nd Dry hop ((1oz Simcoe, 0.5oz Columbus, Amarillo, Centennial, 0.25oz Apollo), and leave for 4 days before bottling/kegging."}]}