Fat Head’s Head Hunter IPA CloneRecipe by Amahl Turczyn, based on a recipe in Mitch Steele’s
IPA: Brewing Techniques, Recipes and the Evolution of India Pale AleINGREDIENTSfor 5.5 gal (20.8 L)
- 6.75 lb. (3 kg) Pale 2-row malt
- 3.38 lb. (1.5 kg) Maris Otter pale malt
- 13 oz. (369 g) Weyermann Carahell malt
- 13 oz. (369 g) 15° L crystal malt
- 11 oz. (312 g) Flaked wheat
- 11 oz. (312 g) Dextrose
- 4 oz. (113 g) Dextrin malt
- 5 ml (0.17 oz.) Liquid CO2 hop extract (90 min)
- 0.25 oz. (7 g) Centennial, 10% a.a. (45 min)
- 0.25 oz. (7 g) Simcoe, 13% a.a. (45 min)
- 0.25 oz. (7 g) Centennial, 10% a.a. (30 min)
- 0.25 oz. (7 g) Simcoe, 13% a.a. (30 min)
- 1 oz. (28 g) Centennial, 10% a.a. (steep 10 min)
- 1 oz. (28 g) Simcoe, 13% a.a. (steep 10 min)
- 1 oz. (28 g) Columbus, 14% a.a. (steep 10 min)
- 2 oz. (56 g) Centennial, 10% a.a. (dry hop 10 days)
- 2 oz. (56 g) Simcoe, 13% a.a. (dry hop 10 days)
- 2 oz. (56 g) Columbus, 14% a.a. (dry hop 10 days)
- California/American ale yeast, 2 L starter
Original Gravity: 1.070 (17° P)
Final Gravity: 1.015 (3.8° P)
Color: 6 SRM
IBUs: 87
ABV: 7.5%
Boil time: 90 minutes
Brewhouse efficiency: 76%
DIRECTIONSLightly toast wheat flakes. Treat reverse osmosis water with 2 tsp. gypsum. Mash at 150° F (66° C) for 75 minutes. Ferment at 67° F (19° C) for 10 days. After fermentation is complete, rack onto dry hops and steep for 10 days.
MALT EXTRACT VERSIONSubstitute 8 lb. (3.63 kg) extra-pale malt extract syrup for pale 2-row malt, Maris Otter malt, and flaked wheat. Steep dextrin, Carahell, and caramel malts in 155° F (68° C) water for 30 minutes. Rinse, dissolve extract completely, and proceed with boil.