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Skull Sniper

Extract version of Ron T's clone of Fathead's Headhunter IPA.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: Skull Sniper Style: India Pale Ale
Type: Extract w/grain Size: 5.5 gallons
Color:
15 HCU (~9 SRM)
Bitterness: 96 IBU
OG: 1.077 FG: 1.014
Alcohol: 8.1% v/v (6.4% w/w)
Water: 1 tablespoon gypsum added at beginning of boil.
Grain: 1 lb. German Vienna
1 lb. German Munich
12 oz. American crystal 60L
12 oz. Dextrine malt (Cara-Pils)
Steep: Steep grains in muslin bag in 2.5 gallons water at 153°F for 30 min. Place muslin bag in strainer and slowly pour 1 gallon 180°F water over it and collect runnings into brewpot (totalling 3.5 gallons).
Boil: 60 minutes SG 1.121 3.5 gallons
7 lb. 8 oz. Muntons Plain Extra Light DME
1 lb. Corn sugar
1 tsp rehydrated Irish Moss last 15 minutes of boil. Cool wort and top off to 5.5 gallons with pre-boiled water (or bottled spring water).

Add the "Aroma" hops in the last couple minutes of boil, turn off heat, then whirlpool the hops (just stir) for at least 5 minutes to get better flavor transfer.

Chill wort immediately after.
Hops: 2 oz. Simcoe (13% AA, 60 min.)
1 oz. Columbus (15% AA, 60 min.)
1 oz. Cascade (6% AA, 20 min.)
.5 oz. Cascade (6% AA, 15 min.)
1 oz. Columbus (15% AA, 10 min.)
.5 oz. Cascade (6% AA, 10 min.)
1 oz. Columbus (aroma)
1 oz. Cascade (aroma)
Yeast: 2 packets of Safale US-05 yeast (dry) rehydrated then pitched directly to wort.
~OR~
2000 ml starter of US-05 or WLP001 or Wyeast 1056.
Log: Ferment 10 days at 66° to 68°F, make sure to use blow off tube as fermentation will be quite vigorous. When fermentation subsides, transfer to secondary and add 2 oz each Columbus and Cascade pellet hops. Allow 5 days on dry hops, cold crash for 24 hours, rack to keg and force carbonate.
Carbonation: 2.0 volumes Keg: 6.0 psi @ 38°F

Recipe posted 09/12/14.