En tribute till en av mina gamla favoriter, Hot Ottin.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 L | 60 min | 95.2 | 5.48 | 1.059 | 1.014 | 6.01 |
| Actuals | 1.059 | 1.014 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| American IPA | 21 A | 1.056 - 1.07 | 1.008 - 1.014 | 40 - 70 | 6 - 14 | 0 - 0 | 5.5 - 7.5 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Extra Light Dry Malt Extract (DME) | 1.5 kg | 34.48 |
| Maris Otter Pale | 1.9 kg | 43.68 |
| Munich Type I | 650 g | 14.94 |
| Flaked Corn | 300 g | 6.9 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| PL Magnum | 40 g | 60 min | Boil | Pellet | 12 |
| PL Magnum | 19 g | 20 min | Boil | Pellet | 12 |
| Simcoe | 10 g | 20 min | Boil | Pellet | 12.7 |
| Simcoe | 30 g | 5 min | Boil | Pellet | 12.7 |
| Sovereign | 100 g | 7 days | Dry Hop | Pellet | 3.9 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsym | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 1 g | 60 min | Mash | Water Agent |
| Table Salt | 0.8 g | 60 min | Mash | Water Agent |
| Protafloc | 1 g | 15 min | Boil | Fining |
| Jästnäring | 2 g | 10 min | Boil | Other |
| Clarity Ferm | 10 g | 14 min | Primary | Fining |
| Gypsum | 1 g | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Fermoale AY4 (Fermoale AY4) | AEB | 75% | 17°C - 25°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 64°C | 45 min | |
| 70°C | 20 min | |
| Mash out | 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
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