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Doktor Zeus
American IPA • All Grain • 5.4 gal
Homegrown hops, with additional 1.5 oz at 10, 5 and 0 min. 2 oz zeus primary 2 oz simcoe; 1.5 oz Amarillo secondary
August 25, 2017 pm 11:56pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.4 gal)
- 12 lbs
Maris Otter Pale Ale Malt; Thomas Fawcett
Maris Otter Pale Ale Malt; Thomas Fawcett
A principal ingredient of cask ales using heritage barleys.
- 1.19 lbs
Crystal 15; Great Western
Crystal 15; Great Western
A lightly roasted two-row malt. The slight caramel flavor and light color provides the brewer with subtlety in the recipe.
- 1.5 oz
Zeus - 15.5 AA% whole; boiled 60 min
Zeus
Zeus is often grouped together with Columbus and Tomahawk® and labeled as CTZ. They are referred to as Super High Alpha varieties, having alpha acid content of between 14.5-16.5%. Together they make up approximately a quarter of the entire U.S. hop acreage.—usahops.org
- 1.5 oz
Zeus - 15.5 AA% whole; boiled 30 min
Zeus
Zeus is often grouped together with Columbus and Tomahawk® and labeled as CTZ. They are referred to as Super High Alpha varieties, having alpha acid content of between 14.5-16.5%. Together they make up approximately a quarter of the entire U.S. hop acreage.—usahops.org
- 1.5 oz
Zeus - 15.5 AA% whole; boiled 15 min
Zeus
Zeus is often grouped together with Columbus and Tomahawk® and labeled as CTZ. They are referred to as Super High Alpha varieties, having alpha acid content of between 14.5-16.5%. Together they make up approximately a quarter of the entire U.S. hop acreage.—usahops.org
-
Fermentis US-56 Safale US-56
Fermentis US-56 Safale US-56
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. 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. 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: 21 - IPA
Subcategory: A - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.060 | 1.056 - 1.070 |  |
| Terminal Gravity: | 1.012 | 1.008 - 1.014 | |
| Color: | 8.9 SRM | 6 - 14 | |
| Alcohol: | 6.3% ABV | 5.5% - 7.5% | |
| Bitterness: | 171.7 IBU | 40 - 70 | |
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