En tribute till en av mina gamla favoriter, Hot Ottin. Nu som en dry IPA med Ultra Ferm.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 21 L | 60 min | 111.24 | 3.82 | 1.04 | 1 | 5.26 |
| Actuals | 1.04 | 1 | ||||
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 kg | 32.79 |
| German - Pale Ale | 1 kg | 32.79 |
| Munich Type I | 650 g | 21.31 |
| Flaked Corn | 300 g | 9.84 |
| Maris Otter Pale | 100 g | 3.28 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Herkules | 35 g | 60 min | Boil | Pellet | 15 |
| Simcoe | 30 g | 20 min | Boil | Pellet | 12.7 |
| Simcoe | 30 g | 5 min | Boil | Pellet | 12.7 |
| Mandarina Bavaria | 100 g | 7 days | Dry Hop | Pellet | 8.5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Gypsym | 1 g | 60 min | Mash | Water Agent |
| Lactic acid | 2 g | 60 min | Mash | Water Agent |
| Table Salt | 1 g | 60 min | Mash | Water Agent |
| Protafloc | 1 g | 15 min | Boil | Fining |
| Clarity Ferm | 10 g | 14 days | Primary | Fining |
| Ultra-Ferm WLN4100 | 10 g | 14 days | Primary | Fining |
| Epsom Salt | 1 g | 60 min | Mash | Water Agent |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Fermoale AY4 (Fermoale AY4) | AEB | 99% | 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
| Download this recipe's BeerXML file |