Dead Ringer IPA 2024
ABV: ___%    ___ Calories
Two Hearted
January 19, 2024
    Mash
    Jan 19 - 1:00
  1. Strike Water
    1. Fill kettle with 6.5 gallons
    2. Add water salts
      1. 4 g Gypsum - Ca+2 SO4• 2H2O
      2. 2 g Epsom Salts - Mg+2 SO4• 7H2O
      3. 2 g Calcium Chloride - Ca+2 Cl2
    3. Check pH - should be around 6.8
    4. Heat to 160 degrees, remove heat
  2. Mash In
    1. Grain Bill (double crushed)
      1. 11 lbs Rahr 2-Row
      2. 1 lb Briess Caramel 40L
    2. Stir in grist and remove doughballs
  3. Mash
    1. Insulate and hold for 60 minutes @ 152 +/- 2 degrees (Saccharification rest)
    2. Check pH - adjust to 5.2-5.5
  4. Mash Out
    1. 170 degrees for 10 minutes
  5. Remove grain bag and drain
    6. Boil
    Jan 19 - 3:00
  6. Bring wort to rolling boil
  7. Start timer for 60 minutes
    1. 60 minutes - 1 oz Centennial pellets
    2. 20 minutes - 10 (1) oz fresh Centennial hops
    3. 15 minutes - Add chiller
    4. 5 minutes - 20 (2) oz fresh Centennial hops
  8. Chill to 70 degrees asap
    11-30--0001
    9. Ferment
    Jan 19 - 5:00
  9. Transfer to Reactor fermentor
    1. Stabilize temp around 60 degrees
    2. Add 1 oz dry hop charge
  10. Take sample for OG - target =1.064
    11-30--0001
  11. Oxygenate
  12. Pitch Yeast
    1. SAFALE US-05
  13. Hold temp 62 for 3 weeks
    11-30--0001
  14. Drop 10 (1) oz Centennial hops after 1 week
    11-30--0001
  15. Cold crash almost to freeze
    16. Package
    Feb 02
  16. Check final gravity FG
  17. Transfer to keg
    1. Pressure 20PSI for 2+ weeks
    18. Results
    Feb 16
Notes:
Jan 27 2024 - Gravity 1.008
Added 1oz dry hop Feb 1 2024
Tapped and first beer March 3 2024. Very good and very hoppy.
Feb 14 2024 - Kegged with 20PSI