Wormtown Brewery’s Double IPA Recipe | Craft Beer & Brewing Magazine
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Wormtown Brewery’s Double IPA Recipe

Wormtown Brewery (Worcester, Massachusetts) Brewmaster Ben Roesch shared this extract recipe for his double IPA.

Ben Roesch 11 months ago

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Wormtown Brewery (Worcester, Massachusetts) Brewmaster Ben Roesch shared this extract recipe for his double IPA.

EXTRACT

Batch size: 5 gallons (19 liters)
OG: 1.080
FG: 1.014
IBUs: 100+
ABV: 8.6–8.7%

MALT/GRAIN BILL

4 oz (113 g) Carapils
1 lb (454 g) Maris Otter
8.5 lb (3.85 kg) extra light malt extract (or sufficient to hit the original gravity)

HOPS SCHEDULE

2 oz (57 g) Equinox at FWH
2 oz (57 g) Columbus at 60 minutes
2 oz (57 g) Amarillo at 45 minutes
2 oz (57 g) Mosaic at 30 minutes
1 oz (28 g) Simcoe at 10 minutes
1 oz (28 g) Amarillo at 0 minutes
3 oz (85 g) Equinox dry hop in the fermentor
3 oz (85 g) Equinox dry hop in secondary

YEAST

American Ale

DIRECTIONS

Steep the Carapils and Maris Otter at 155°F (68°C) in 1 gallon (3.8 liters) of water for 30 minutes. Remove the grains, top up with the extract and hot water to hit your desired boil volume, and boil for 60 minutes following the hops schedule. Ferment at 68°F (20°C).

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