Armageddon IPA



A big and juicy IPA with a resinous and lingering hop presence

20 Litre Batch
BIAB – All Grain
Est. ABV: 8.2%
Est. IBU’s: 90
Est. SG: 1.069
Est. FG: 1.009

MALTS FOR THE MASH:
4.55 kg American Ale
520g Vienna
390g Wheat
240g Light Crystal
600g Dextrose
150g Sour Grapes / Acidulated Malt (optional)
Combine 20 litres of 70°C water (strike temp) and the malts in your grain bag inside your urn or pot. Rest at 64°C for 60mins. Sparge with 12 litres of 82°C water in a bucket for 10 minutes and return wort to the urn or pot making a final boil volume of approximately 26 litres

HOPS FOR THE BOIL (60 minute total):
20g Columbus (15% AA) (60min boil)
1tsp Irish Moss/Whirlfloc and 1tsp Yeast Nutrient (10min boil)
30g Amarillo (8.4% AA), 20g Centennial (9.1% AA) and 600g Dextrose (5min boil)
30g Amarillo (8.4% AA), 15g Centennial (9.1% AA) and 20g Simcoe (14% AA) (0min boil)
Stir well and chill (or leave to cool) to 80°C. Add 40g Amarillo (8.4% AA), 25g Centennial (9.1%),
40g Simcoe (14%), 20g Columbus (15% AA) and leave to steep for a further 30 minutes.

FERMENTATION:
Cool the wort and aerate well. Start fermentation as close as possible to 18°C*, preferably with Wyeast 1056 American Ale, 2 ets of Safale US-05, or 2 ets of Mangrove Jack’s M44 US West Coast yeast. On the 5th day of fermentation dry hop with 50g Amarillo hops for 4 days. Dry hop with 50g Simcoe hops for a further 4 days.

Beer

Mead

Spirits