Kern River Double IPA Recipe

Recipe Details

Batch Size	Boil Time	IBU	SRM	Est. OG	Est. FG	ABV
12 gal	75 min	82.8 IBUs	6.6 SRM	1.074	1.012	8.2 %

Style Details

Name	Cat.	OG Range	FG Range	IBU	SRM	Carb	ABV
Double IPA	22 A	1.065 - 1.085	1.008 - 1.018	60 - 120	6 - 14	2.4 - 2.9	7.5 - 10 %

Fermentables

Name	Amount	%
Pale Malt (2 Row) US	27 lbs	77.7
Carapils (Briess)	2 lbs	5.76
Munich Malt	2 lbs	5.76
Caramel Malt - 10L (Briess)	1.5 lbs	4.32
White Wheat Malt	1.5 lbs	4.32
Honey Malt (Gambrinus)	12 oz	2.16

Hops

Name	Amount	Time	Use	Form	Alpha %
Hop Extract	0.32 oz	60 min	Boil	CO2Extract	60
Citra	2 oz	10 min	Boil	Pellet	12
Citra	4 oz	25 min	Aroma	Pellet	12
Mosaic (HBC 369)	3 oz	25 min	Aroma	Pellet	12.3
Citra	2 oz	12 days	Dry Hop	Pellet	12
Mosaic (HBC 369)	1 oz	12 days	Dry Hop	Pellet	12.3
Citra	1.5 oz	9 days	Dry Hop	Pellet	12
Mosaic (HBC 369)	2 oz	6 days	Dry Hop	Pellet	12.3
Citra	2.5 oz	3 days	Dry Hop	Pellet	12

Yeast

Name	Lab	Attenuation	Temperature
Safale American (US-05)	DCL/Fermentis	77%	59°F - 75°F

Mash

Step	Temperature	Time
Mash In	148°F	75 min
Mash Out	168°F	20 min

Fermentation

Step	Time	Temperature
Primary	10 days	67°F
Aging	12 days	70°F

Notes

9ml hop extract yields 40 ibu - total IBU should be around 75 after all hop additions
5.75 gallons of boiling water to mash to raise temp to 168
31-38 grams of Dry yeast needed ~ 4packs US05

After 3-5 days dump the yeast and start the dry hop(80% fermentation complete)
Cap the fermenter to prevent aroma loss
Do not cold crash until all dry hops are added and complete.

2.2 gallons boiled off

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