Recipe provided 2006 by Pete Kirkgasser
Recipe Specifics:
- 5.0 gallon batch OG ??
Ingredients:
- 14# 2-Row Pale Malt
- 1# Crystal 40
- 1# Victory Malt
- 1# Munich Malt
- 1# Wheat Malt
Procedure:
- Heat 4.5 gals water to 168°F
- Mix grain in to heated water
- Mash temp should be approx. 152°F
- After 45 min. drain 1 qt. of wort and gently pour it back on top of the mash. Repeat until clear.
- After mashing for 60 min. start to sparge with 170°F water. You should need about 4.5 gallons of water.
- Sparging should take approx. 60 min. to collect 6.5 gallons of wort in the brewpot. Adjust runoff speed accordingly.
- Bring brewpot to a boil.
- Boil for 60 min. following the hop schedule.
- Chill to 68°F and add a large yeast starter of 1056 (Chico) or 1272 (American Ale Yeast II).
Hop Schedule:
- 1 oz. Columbus: Add at beginning of boil
- 1 oz. Centennial @ 45 Min.
- 1 oz. Centennial @ last 5 Min.
- 1 oz. Columbus: Dry hop.
- 1 oz. Centennial: Dry hop.
- 1 oz. Cascade: Dry hop.
Ferment with 1056 (Chico) or 1272 (American Ale Yeast II).
What Sparging method should be used? When do you add the dry hop’s. What day?
John,
Not sure what you mean by “sparging method”, other than it should take roughly 45 min to an hour with hot water (but no too hot), roughly 170F.
Dry hops should be added after all fermentation is complete, and preferable after you’ve racked the beer to a secondary fermenter or carboy. When you do that depends on how fast your fermentation was.
What Hop should I dry hop with? I have the ingredients to make this IPA.
As per this recipe, 1 oz of Centennial, 1 oz of Cascade and 1 oz of Columbus.
I am sorry I did not see that! It is on the recipe! I feel like a tool! Thanks will let you know how is comes out