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The Immortal IPA |
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5-gallon batch |
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10.5 #
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Highly modified Pale malt
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0.25 #
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70°-80° Lovibond Crystal malt
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0.5 #
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Munich malt
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0.25 #
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Light dextrin malt such as Cara-hell
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7.5 AAU
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Chinook hops |
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2 minutes before the end of the boil, add: |
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1 oz
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Amarillo hops & 0.5 oz Centennial hops |
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When kettle is turned off, add: |
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0.25 oz
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Centennial hops |
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Mash at c. 153•-154•F
Boil 90 minutes
Use attenuative American ale yeast such as Wyeast #1056 |
