Best of Both Worlds

This double IPA will be an experiment to overdo it. Usually, my IPA designs seem like what I want but they end up falling short. Maybe this is because I don't get the IBU I expect from them or the yeast performance isn't up to par or maybe something entirely different. This recipe is more of everything: malt, a different yeast and a ton of hops from the US and Southern Hemisphere...hopefully it truly will be the best of both worlds.

Target OG TBD

Actual OG TBD

Target FG TBD

Actual FG TBD

Target ABV TBD

Actual ABV TBD

IBU TBD

SRM TBD

Ingredients

Malts

{"name"=>"2-Row Pilsner Malt", "amount"=>"2.27 kg"}

{"name"=>"Pale Malt", "amount"=>"3.16 kg"}

{"name"=>"Pale High Color Malt", "amount"=>"2.95 kg"}

{"name"=>"Carapils Malt", "amount"=>"113 g"}

Hops

{"name"=>"Galaxy Hops", "amount"=>"5.7 g", "alpha_acid"=>"15.9%", "time"=>"0 minutes", "use"=>"boil"}

{"name"=>"Ella Hops", "amount"=>"8.5 g", "alpha_acid"=>"16.3%", "time"=>"0 minutes", "use"=>"boil"}

{"name"=>"Rakau Hops", "amount"=>"8.5 g", "alpha_acid"=>"9.2%", "time"=>"0 minutes", "use"=>"boil"}

{"name"=>"Pahto Hops", "amount"=>"14.2 g", "alpha_acid"=>"17.5%", "time"=>"0 minutes", "use"=>"boil"}

{"name"=>"Loral Hops", "amount"=>"28.4 g", "alpha_acid"=>"10.4%", "time"=>"50 minutes", "use"=>"boil"}

{"name"=>"Green Bullet Hops", "amount"=>"28.4 g", "alpha_acid"=>"13.5%", "time"=>"0 minutes", "use"=>"boil"}

{"name"=>"Nugget Hops", "amount"=>"28.34g", "alpha_acid"=>"13.7%", "time"=>"0 minutes", "use"=>"boil"}

Yeast

nameImperial Labs Loki Ale Yeast

typeA43

amount1 pack

Other

{"name"=>"Irish Moss", "amount"=>"1 tsp", "use"=>"boil"}

Brewing Instructions

1. Mash the grains at 65°C (149°F) for 60 minutes.

2. Boil the wort for 60 minutes, adding hops as per the schedule.

3. Cool the wort to 20°C (68°F) and pitch the yeast.

4. Ferment at 20°C (68°F) for two weeks.

5. Dry hop for the last 5 days of fermentation.

6. Bottle or keg the beer and carbonate to desired levels.

Yeast Starter

1. Prepare a 1-liter starter wort with a gravity of 1.040.

2. Boil the starter wort for 10 minutes and cool to 20°C (68°F).

3. Pitch the yeast into the starter wort and let it ferment for 24-36 hours.

4. Decant the spent wort and pitch the active yeast into the main batch.

OSTENTATIOUS BREWING