Triple IPA All Grain 1 38.0 45.0 60 72.0 1.099 1.022 6 10 10.1 V empatage = 40L V rinçage = 22L V ébu = 45L V final = 38L DIRECTIONS Mill the grains and mash at 149°F (65°C) for one hour. Boil 60 minutes, then add the whirlpool hops. Chill to 68°F (20°C) and pitch the yeast. Ferment at 68°F (20°C) until one day past high kräusen and add fermention hops. Allow the temperature to rise to 72°F (22°C) until fermentation is complete. Dry hop for two to three days before packaging. 2 5 20.0 2 22.0 30 18.3 2.3 18.0 1 EBC Pilsner Malt (Rahr) Rahr Grain 9.0 1 80.0 3 EBC Vienna Malt (Weyermann) Weyermann Grain 3.9 3 82.2 1 EBC Dextrose (Briess) (Briess) Sugar 2.05 1 99.0 4 EBC Rye Malt Grain 0.8 4 63.0 Citra 0.114 12.0 Aroma 20 Mosaic (HBC 369) 0.114 12.3 Aroma 20 El Dorado 0.228 15.0 Dry Hop 7200 Citra 0.114 12.0 Dry Hop 7200 Mosaic (HBC 369) 0.114 12.3 Dry Hop 7200 Citra 0.114 12.0 Dry Hop 2880 Mosaic (HBC 369) 0.114 12.3 Dry Hop 2880 1 pkg pour 19L Juice 0.31 FALSE A38 Imperial Yeast 74.0 5.4 75.6 Mash In Temperature 60 65