Bollocks IPA
Bollocks IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.011
IBU = 51 SRM = 11 ABV = 6.6%
Ingredients
10.5 lbs. (4.8 kg) British pale ale malt
8 oz. (0.23 kg) biscuit malt
8 oz. (0.23 kg) crystal malt (40 °L)
8 oz. (0.23 kg) crystal malt (80 °L)
8 oz. (0.23 kg) white wheat malt
9.75 AAU UK Admiral hop pellets (60 min.) (0.75 oz./21 g at 13% alpha acids)
6.5 AAU UK Fuggle hop pellets (10 min.) (1.25 oz./35 g at 5.2% alpha acids)
1.5 oz. (43 g) East Kent Goldings hop pellets (0 min.)
1⁄4 tsp. Super Moss HB (10 min.)
1⁄4 tsp. yeast nutrient (5 min.)
1 packet (11.5 g) Safale S-04 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mash at 151 °F (66 °C) for 60 minutes with 4 gallons (15 L) of water at 1.3 quarts of water to 1 lb. of grain ratio. Add 3.75 gallons (14 L) of close to boiling water to mash. Stir the mash to equalize temperature. Perform vorlauf, then collect wort into pre-boil kettle until the volume is around 6.25 gallons (23.7 L).
Boil wort for 60 minutes, adding hops, finings and yeast nutrients at the times indicated. Chill wort to 63 °F (17 °C) and aerate. Add rehydrated S-04 yeast packet to wort and ferment at 65 °F (18 °C) for 9 days or until gravity is 1.011. Carbonate to 2.4 volumes of CO2.
Bollocks IPA, Extract with Grains
(5 gallons/19 L, extract with grains)
OG = 1.061 FG = 1.011
IBU = 51 SRM = 11 ABV = 6.6%
Ingredients
6.6 lbs. (3 kg) British pale liquid malt extract
8 oz. (0.23 kg) light dried malt extract
8 oz. (0.23 kg) biscuit malt
8 oz. (0.23 kg) crystal malt (40 °L)
8 oz. (0.23 kg) crystal malt (80 °L)
8 oz. (0.23 kg) white wheat malt
9.75 AAU UK Admiral hop pellets (60 min.) (0.75 oz./21 g at 13% alpha acids)
6.5 AAU UK Fuggle hop pellets (10 min.) (1.25 oz./35 g at 5.2% alpha acids)
1.5 oz. (43 g) East Kent Goldings hop pellets (0 min.)
1⁄4 tsp. Super Moss HB (10 min.)
1⁄4 tsp. yeast nutrient (5 min.)
1 packet (11.5 g) Safale S-04 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Steep the crushed grains in a muslin bag at 151 °F (66 °C) for 30 minutes with 5.25 gallons (20 L) of water. Wash grains with 1 gallon (3.8 L) of hot water, add all the malt extract to the wort. Boil wort for 60 minutes, adding hops, finings and yeast nutrients at the times indicated.
Chill wort to 63 °F (17 °C) and aerate. Add rehydrated S-04 yeast packet to wort and ferment at 65 °F (18 °C) for 9 days or until gravity is 1.011. Carbonate to 2.4 volumes of CO2.
