Elixir SMaSH
Double IPA
Single malt and single hop (SMaSH) double IPA. Elixir hops are French hops known for elements of wood, citurs, and floral, the perfect combo for an IPA.
Ingredients
Malts
18 lbs Great Western Pale High Color Malt
Hops
5 oz Elixir hops (8.6% AA)
Yeast
1 package Imperial Flagship Ale Yeast (A07)
Other
15 drops FermCap
2 tbsp Yeast Nutrient
1 tablet Whilfloc
1 Campden Tablet (water additive)
4 grams Epsom Salt (MgSO4)
9 grams Gypsum (CaSO4)
5 grams Calcium Chloride (CaCl)
Brewing Instructions
1. Add 6 gallons of water to the kettle and add brewing salts (Campden Tablet, Epsom Salt, Calcium Chloride and Gypsum)
2. Heat 6 gallons of strike water to 162°F
3. Add 6 gallons of water to the mash tun
4. Add all grains to the mash tun and confirm mash temperature of 151°F
5. Steep grains for 60 minutes
6. While steeping grains, heat 4 gallons of water for lautering to 170 °F
7. Fly spage until wort volume of 7.3 gallons is reached
8. Begin boil and wait for hot break
9. Add 7 drops of FermCap to reduce foaming
10. At 0 minutes, add 2.0 oz Elixir hops
11. At 30 minutes, add 2.0 oz Elixir hops
12. At 50 minutes, add 1.0 oz Elixir hops
13. At 50 minutes, add 1 tablet Whirlfloc
14. At 50 minutes, add 0.5 tsp of yeast nutrient
15. At 60 minutes, chil the wort to 68°F
16. Shake fermenter to aerate wort
17. Move wort to primary fermenter
18. Pitch yeast
19. Ferment at 67°F for 5 days
20. Ferment at 72°F for 2 days
21. Ferment at 65°F for 7 days
22. Cold crash to 36°F for 7 days
23. Move to keg and carbonate
Yeast Starter
1. Add 3L of water to Ehrlenmeyer Flask
2. Add 6 oz Extra Light Dry Malt Extract
3. Begin boil
4. Add 2 drops FermCap to reduce foaming as needed
5. At 10 minutes, chill wort to 72°F
6. Add stir bar to wort
7. Pitch yeast
8. Place on stir plate
9. Allow yeast to multiply for 24 hours
10. Chill to 36°F for 18 hours