• Favorite
  • Discuss
  • Subscribe
Fat Thug

Fat Thug

American IPA • All Grain • 5.7 gal


15 min = centennial 10 min = 1.5 oz citra 10 min = Cascade 5 min = Centennial 0 min = Centennial & Cascade & Amarillo Dry = Centennial & Amarillo

November 30, 2013 at 04:16pm

0.0/5.0 0 ratings

Ingredients (All Grain5.7 gal)

  • 13.5 lbs Superior Pilsen Malt; Canada Malting

    Superior Pilsen Malt; Canada Malting

    Produced from selected lots of premium Canadian grown Copeland barley, Canada Malting Superior Pilsen is low in total protein, high in extract and low in color which makes it a perfect base malt for lagers of all types.

  • 1.5 lbs Carastan® Malt; Bairds Malt

    Carastan® Malt; Bairds Malt

    A British pale, brown-colored, crystal malt with a caramel/toffee flavor and hints of toasted bread.

  • 1 oz Summit™ - 17.0 AA% whole; boiled 60 min


    Super-high alpha hop with a low cohumulone content and a strong orange/tangerine citrus character.

  • 1 oz Centennial - 10.0 AA% whole; boiled 15 min


    Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.

  • 1.5 oz Citra™ - 12.0 AA% whole; boiled 10 min


    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.064 1.056 - 1.075
Terminal Gravity: 1.011 1.010 - 1.018
Color: 11.7 SRM 6 - 15
Alcohol: 7.0% ABV 5.5% - 7.5%
Bitterness: 84.6 IBU 40 - 70


Post a Comment

Subscribe to this discussion.