Dead President Double IPA Recipe | Craft Beer & Brewing Magazine
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Dead President Double IPA Recipe

This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, has simple malt bill that is designed to allow the hops to shine.

Eric Bean 1 year, 2 months ago

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This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, is not one that they brew, but it is inspired by many of the beers that they brew throughout the year. The simple malt bill is designed to allow the hops to shine.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
OG: 1.077
FG: 1.010
IBUs: 85
ABV: 8.5%

MALT/GRAIN BILL

12 lb (5.4 kg) base malt
1 lb 13 oz (467 g) Vienna malt
12 oz (340 g) Dextrin malt
8 oz (227 g) Dextrose (corn sugar)

HOPS SCHEDULE

1 oz (28 g) CTZ [15.5% AA] at 90 minutes
1 oz (28 g) Chinook [12.7% AA] at 30 minutes
1 oz (28 g) Cenntenial [9% AA] at 15 minutes
1 oz (28 g) Simcoe [11.2% AA] at 15 minutes
1 oz (28 g) Citra [12.8% AA] at 0 minutes
1 oz (28 g) Centennial [9% AA] at 0 minutes
3 oz (85 g) Citra at dry hop
3 oz (85 g) Centennial at dry hop

YEAST

White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)

DIRECTIONS

Mash at 150°F (66°C) for 60 minutes. Boil for 90 minutes, following the hops schedule. Pitch the yeast at 64°F (18°C). Let the temperature rise to 68°F (20°C) and hold during fermentation.

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