THE SLOTH IPA

IPA

Brewer: James Massey

Competition: NHC 2017 1st Round

Place: 2nd - American IPA

Batch Size: 5.5 gallons

Mash: 60 minutes at 150 ºF; sparge at 170 ºF

11.5 lb British 2 Row

2 lb Flaked Oats

0.5 lb Light Munich 

Boil: 60 minutes

0.25   oz Chinook - FWH

1.25 oz Mosaic - Whirlpool at 212 ºF, 30 Minutes

1 oz Citra - Whirlpool at 212 ºF, 30 Minutes

0.5   oz Chinook - Whirlpool at 212 ºF, 30 Minutes

2 oz Mosaic - Whirlpool at 165 ºF, 30 Minutes

1.5 oz Citra - Whirlpool at 165 ºF, 30 Minutes

0.75 oz Chinook - Whirlpool at 165 ºF, 30 Minutes

Yeast:

The Yeast Bay Vermont Ale

Fermentation:

66 ºF for 5 days, ramp up to 69 ºF for 4 days

.75 oz Chinook - Dry hop 80% through attenuation (~1.025) until fermentation complete

1.5 oz Mosaic - Dry hop 4 days after attenuation complete

1.5 oz Citra - Dry hop 4 days after attenuation complete

OG: 1.067     IBU:66

FG: 1.016