Epic Armageddon IPA Clone – All Grain Recipe Kit

All Grain

Out of stock

$74.50

Epic Armageddon – IPA Clone

Drink and enjoy this full bodied, full flavoured, big malty hoppy creation before the end of the world happens.

Expected Brew Figures:
OG: 1.071
FG: 1.018
IBU: Approx. 66.6
ABV: 7%
Volume: 22.5 litres

Ingreditents:
5.5kg Golden Promise Malt
1.1kg Caramalt
400g Crystal Pale Malt
70g Simcoe Hops
50g Columbus Hops
50g Centennial Hops
50g US Cascade Hops
(Optional Extra not supplied) 1tsp Irish Moss (Optional Extra not supplied)

Yeast Selection:
2 x Fermentis US-05 Yeast

Method:
1. Mash at 65ºC for 60 minutes with 17.5 L of water. Mash out at 73ºC 10 mins
2. Sparge 14L at 75ºC and boil for 90 mins
3. At 60 minutes add 30g of Simcoe to the boil
4. At 10 minutes add 20g of Columbus with 10g of Simcoe, Centennial and US Cascade (optionally also add Irish moss or ½ whirlfloc tablet)
5. At 0 minutes add 10g of Columbus, Simcoe, Centennial and US Cascade hops.
6. Whirlpool for 5 – 10 mins
7. Cool rapidly and transfer to your sanitised fermenter
8. When the wort is between 20 – 23ºC 2 x M54 yeast and ferment at 19 – 20ºC for 5 days
9. After 5 days add the 14-day dry hops to the fermenter (in a hop bag weighed down with sanitised marbles)
10. When the FG is stable drop the temperature down to 10ºC (if possible) for the last 7 days
11. With 4 days left of the 14-day dry hop add the 4-day dry hops to the fermenter (in a separate hop bag weighed down with marbles)
12. Transfer beer into another fermenter and transfer into a fridge or somewhere cool (1ºC if kegging 10ºC if bottling) for 3-5 days and adding your fining agent
13. Keg or bottle as usual

 
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Description

Epic Armageddon - IPA Clone

Drink and enjoy this full bodied, full flavoured, big malty hoppy creation before the end of the world happens.

Expected Brew Figures:
OG: 1.071
FG: 1.018
IBU: Approx. 66.6
ABV: 7%
Volume: 22.5 litres

Ingreditents:
5.5kg Golden Promise Malt
1.1kg Caramalt
400g Crystal Pale Malt
70g Simcoe Hops
50g Columbus Hops
50g Centennial Hops
50g US Cascade Hops
(Optional Extra not supplied) 1tsp Irish Moss (Optional Extra not supplied)

Yeast Selection:
2 x Fermentis US-05 Yeast

Method:
1. Mash at 65ºC for 60 minutes with 17.5 L of water. Mash out at 73ºC 10 mins
2. Sparge 14L at 75ºC and boil for 90 mins
3. At 60 minutes add 30g of Simcoe to the boil
4. At 10 minutes add 20g of Columbus with 10g of Simcoe, Centennial and US Cascade (optionally also add Irish moss or ½ whirlfloc tablet)
5. At 0 minutes add 10g of Columbus, Simcoe, Centennial and US Cascade hops.
6. Whirlpool for 5 - 10 mins
7. Cool rapidly and transfer to your sanitised fermenter
8. When the wort is between 20 - 23ºC 2 x M54 yeast and ferment at 19 - 20ºC for 5 days
9. After 5 days add the 14-day dry hops to the fermenter (in a hop bag weighed down with sanitised marbles)
10. When the FG is stable drop the temperature down to 10ºC (if possible) for the last 7 days
11. With 4 days left of the 14-day dry hop add the 4-day dry hops to the fermenter (in a separate hop bag weighed down with marbles)
12. Transfer beer into another fermenter and transfer into a fridge or somewhere cool (1ºC if kegging 10ºC if bottling) for 3-5 days and adding your fining agent
13. Keg or bottle as usual

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