Hazard Brewery DFH 120 Knockoff
Imperial IPA - All Grain
• Makes 5.5 Gallons @ 70% Efficiency
|Belgian Pilsner||16 lbs, 0 oz|
|Corn Sugar||12 lbs, 0 oz|
|Crisp Amber Malt||0 lbs, 8 oz|
|**OUT OF STOCK** Amarillo **OUT OF STOCK**||1.5 oz @ 120 mins|
|**Out of Stock** Simcoe **Out of Stock**||1.5 oz @ 120 mins|
|Warrior Pellets||1.5 oz @ 120 mins|
|**Out of Stock** Simcoe **Out of Stock**||1 oz @ Dry|
|Warrior Pellets||1 oz @ Dry|
|**OUT OF STOCK** Amarillo **OUT OF STOCK**||1 oz @ Dry|
|White Labs Super High Gravity Ale||1 ea|
|Wyeast Labs American Ale||1 ea|
|1.070 - 1.090||1.010 - 1.020||60 - 120||8 - 15||7.50 - 10.00|
Mash Schedule: Abbey Mash Profile
Step Time Name Description Step Temp
15 min Acid Rest Add 46.20 qt of water at 99.6 F 95.0 F
15 min Protein Rest Decoct 13.04 qt of mash and boil it 122.0 F
15 min Gluten Rest Decoct 8.16 qt of mash and boil it 135.0 F
60 min Beta Sacrification Decoct 10.28 qt of mash and boil it 149.0 F
15 min Mashout Decoct 14.35 qt of mash and boil it 165.0 F
In a bowl, mixed together 1.5 Oz. Amarillo, 1.5 Oz. Warrior, 1.5 Oz. Simcoe and blended together.
Made 40 Dixie cups with 3.15 grams in each cup. Added 1 cup every 3 minutes for all of 120 minute boil.
Divided Dextrose into 28 individual 6 oz ziplock bags.
After transfer to fermentor, started adding the second day, twice daily (6 oz in the morning and 6 oz in late afternoon) for 14 days.
I had a 1 gallon pitcher and whisk sitting in a bucket of StarSan. Would dump 2 quarts from the fermentor and add 12 oz of Dextrose, then pour back into the fermentor.
Towards the end, would see how fermentation was doing before adding. If fermentation slowed, re-think before you add more sugar as once added the final beer may be sweet.
1/2 gallon of wort was added to the high gravity yeast to make a starter. Second yeast was added on day 5 of fermentation.
Oxygen was added once daily for 4 days. 30 seconds @ 1200 psi with 0.2 micron SS Stone.
Dry hopping: Added 1 oz. Amarillo, 1 oz. Warrior and 1 oz. Simcoe to a bowl and blend. 28 ziplock backs were filled with 3 grams of hops each.
1 bag was added with each evening addition of dextrose and continued for a total of 28 additions or 4 weeks.
Fermentation was on the cold side, roughly 66-70 degrees. Lots of heat from the yeast.
Bottled in 6 oz champagne splits
5G scaling based on recipe from:
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