Recipe Vital Stats
Brew Method Extract
Batch Size 5.5 Gallons
Boil Time 60 Mins
Target OG 1.068
Target FG 1.016
Est. ABV 6.8%
Bitterness 45 IBU
SRM 5
A hazy IPA extract recipe modeled after the popular Voodoo Ranger. It has an intense tropical hop profile balanced by a silky, medium body and a soft, pillowy mouthfeel.
Fermentables
8 oz Carapils Malt (Steep at 155°F for 30 minutes for head retention.
8 oz Flaked Oats (Steep at 155°F for 30 minutes for haze and mouthfeel.)
9 lbs Golden Light LME (Add half at start of boil, half at 15 minutes.)
Hops Schedule
0.50 oz Citra @ 60 min (Bittering addition.)
1 oz Mosaic @ Flameout (Whirlpool for 20 minutes.)
1 oz El Dorado @ Flameout (Whirlpool for 20 minutes.)
2 oz Citra @ Dry hop 3 days (Add to secondary or late primary fermentation.
2 oz Galaxy @ Dry hop 3 days (Add to secondary or late primary fermentation.
Yeast
Wyeast 1318 London Ale II – Excellent for hazy IPAs, creates fruity esters and medium attenuation.
Additional Ingredients
1 tsp Gypsum (Added to boil to enhance hop crispness.)
Brewing Instructions
1
Heat 2.5 gallons of water to 155°F and steep the specialty grains for 30 minutes. Do not let the water exceed 170°F.
2
Remove grain bag and bring water to a boil, removing from heat to stir in half of the LME.
3
Return to a boil and add the Citra bittering hops, timing for 60 minutes.
4
At 15 minutes remaining, stir in the second half of the LME.
5
At flameout, add the whirlpool hops and let stand for 20 minutes before cooling.
6
Cool the wort rapidly to 80°F and transfer to a sanitized fermenter, topping up to 5.5 gallons with cold filtered water.
7
Aerate the wort thoroughly and pitch the yeast.
8
Allow fermentation to proceed for 3-5 days, then add dry hops.
Notes
Fermentation – Temperature: 67-70°F
Duration: 2 weeks primary – Keep steady temperatures to avoid off-flavors; harvest yeast if possible.
Brew Date:_________ Original Gravity: __________ Final Gravity:_________ ABV: _______
Ingredients
Fermentables
8 oz Carapils Malt (Steep at 155°F for 30 minutes for head retention.
8 oz Flaked Oats (Steep at 155°F for 30 minutes for haze and mouthfeel.)
9 lbs Golden Light LME (Add half at start of boil, half at 15 minutes.)
Hops Schedule
0.50 oz Citra @ 60 min (Bittering addition.)
1 oz Mosaic @ Flameout (Whirlpool for 20 minutes.)
1 oz El Dorado @ Flameout (Whirlpool for 20 minutes.)
2 oz Citra @ Dry hop 3 days (Add to secondary or late primary fermentation.
2 oz Galaxy @ Dry hop 3 days (Add to secondary or late primary fermentation.
Yeast
Wyeast 1318 London Ale II – Excellent for hazy IPAs, creates fruity esters and medium attenuation.
Additional Ingredients
1 tsp Gypsum (Added to boil to enhance hop crispness.)
