Das Rezept findet Ihr hier: TORPEDO IPA HOMEBREW RECIPE
Ich kopiere es trotzdem mal noch hier her, falls der Link irgendwann mal umzieht:
Make 5 gallons of your own with this Torpedo IPA homebrew recipe.
Ingredients:
Fermentables
Two-row Pale | 93% | 13.25 lbs.
Caramel (C60) | 7% | 1.0 lbs.
Whole Cone Hops (to the kettle):
Magnum | 1 oz. 0 min
Magnum | 1 oz. 60 min
Magnum | 1 oz. 70 min
Crystal | 1 oz. 70 min
Dry Hops (to the fermenter):
Crystal | 1 oz.
Magnum | 0.5 oz.
Citra | 0.5 oz.
Instructions:
1. Crack open a Torpedo!
2. Mash grains at 155 °F for 90 minutes.
3. Raise mash temperature to 170 °F, hold for 5 minutes, then recirculate.
4. Run off wort and sparge with water hot enough to keep the grain bed around 172 °F.
5. Boil time is 70 minutes. Follow hopping schedule above.
6. Cool wort to 68 °F and pitch with California ale yeast, AKA Chico ale yeast.
7. After primary fermentation (1-2 days) add dry hop schedule to a Randall or directly to the fermenter.
8. Open another Torpedo, and wait until ending gravity is 3.7 °Plato.
9. Bottle or keg.
10. Enjoy!
Der Einfachheit halber rechne ich das Rezept mal auf deutsche Einheiten um:
Ausschlagmenge: 19 L
Stw.: 16,7°P
Scheinbarer Restextrakt: Es=3,7%
Alkohol: 7,2%-vol.
Bittere: 65 IBU
Hefe: WLP001, US-05 ...
Schüttung:
93% Pilsener
7% Crystal Malt 60°L (=160 EBC)
Hopfenkochen 70 Minuten:
25 m% | Magnum | 70 Min.
25 m% | Magnum | 10 Min.
25 m% | Magnum | 0 Min. (Flame out)
25 m% | Crystal | 0 Min. (Flame out)
Dry Hop nach 1-2 Tagen Gärung:
1,4 g/l Crystal
0,7 g/l Magnum
07 g/l Citra