Raoul Duke's Brutal Odyssey Bitter

Yeast(s) Used: 
WLP006 Bedford British
Recipe Supplied by: 
Samuel Fisk
About this Recipe: 

English IPA  (3rd Place IBU Open Des Moines, IA 2012)

5 gallons
9.5lbs Maris Otter
0.5lbs Carastan Malt
0.5lbs Muntons Crystal 55L
0.06lbs Roasted Barley
0.25lbs Torrified Wheat
1lbs Invert Sugar

Mash 150 degrees x40 minutes and 154 degrees x 20 minutes
Sparge H2O treated with 1/4 tsp Phosphoric acid

Hops:
0.5 oz. Organic Pilgrim Hop pellets 50 min
1oz Phoenix pellets 30min
1oz Phoenix pellets 20min
1oz EKG at 7min

Dry hopped with 2.5oz. Citra Whole leaf x7days
Yeast - 1.5 liter starter  WLP006 White Labs Bedford Ale yeast
OG - 1076
primary fermented at 65 degrees x 2weeks
Cold conditioned x 2 weeks @ 33 degrees
FG = 1016

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