En tribute till en av mina gamla favoriter, Hot Ottin. Nu som en dry IPA med Ultra Ferm.
Blev ganska besk. Borde ha mindre bitterhumle när jag gör dry IPA.
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 |