I'm putting in the grain order for an Opshaug brew this weekend. Should be brewing next weekend. Long story short my beer fridge is turning into a ferment chamber. There's still a good bit of beer in there so I wanted a yeast that wasn't particular about temp control. This will be fermented at room temp and the fermenter will be covered with a sheet to keep light out. Also the "dry hop" is really going to be hops in a keg hop tube thing. Wanted to play with that since I'm just now getting into kegging. Oh yeah and I have a crap ton of old mosaic so that's why it's being used for the bittering addition. Anywho here's the recipe
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.048
Efficiency: 70% (brew house)
Hop Utilization Multiplier: 1
STATS:
Original Gravity: 1.061
Final Gravity: 1.014
ABV (standard): 6.22%
IBU (tinseth): 45.18
SRM (morey): 6.39
Mash pH: 5.84
FERMENTABLES:
6 lb - Brewers Malt 2-Row (46.2%)
6 lb - Maris Otter Pale Ale (46.2%)
1 lb - Caramel Malt - 20L (7.7%)
HOPS:
0.35 oz - Mosaic, Type: Pellet, AA: 12.5, Use: First Wort, IBU: 16.9
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 9.58
0.5 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 15 min, IBU: 6.1
1 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 7.7
1 oz - Cascade, Type: Pellet, AA: 7, Use: Boil for 5 min, IBU: 4.9
2 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
2 oz - Cascade, Type: Pellet, AA: 7, Use: Dry Hop for 5 days