Three Floyds Brewing Company: Dreadnaught clone
Three Floyds Brewing Company: Dreadnaught
(5 gallons/19 L, all-grain) OG = 1.084 FG = 1.021 IBU = 100+ SRM = 11 ABV = 8.9% This unforgettable imperial IPA features an intense citrus hop aroma and a huge malt body. Ingredients 16.25 lbs. (7.4 kg) American 2-row pale malt 1.25 lbs. (0.57 kg) melanoidin malt (27 °L) 8 AAU Warrior® hops (60 min.) (0.53 oz./15 g at 15% alpha acids) 8 AAU Simcoe® hops (60 min.) (0.62 oz./17 g at 13% alpha acids) 8 AAU Centennial hops (45 min.) (0.72 oz./20 g at 11% alpha acids) 8 AAU Centennial hops (30 min.) (0.72 oz./20 g at 11% alpha acids) 8 AAU Cascade hops (15 min.) (1.6 oz./45 g at 5% alpha acids) 1.5 oz. (43 g) Cascade whole hops (dry hops) 1 tsp. Irish moss (15 min.) Wyeast 1968 (London ESB) or White Labs WLP002 (English Ale) yeast 3⁄4 cups (150 g) dextrose (if priming) Step by Step Mash the grains at 159 °F (71 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil the wort 90 minutes, adding hops at the times indicated in the ingredient list. After the boil, cool, aerate, and pitch yeast. Ferment at 68 °F (20 °C). Add dry hops after fermentation slows for 4–7 days. Bottle or keg as normal. Partial mash option: Reduce the 2-row pale malt in the all-grain recipe to 1.33 lbs. (0.6 kg) and add 8 lbs. (3.6 kg) extra light dried malt extract. Steep crushed grains in 3.2 quarts (3 L) of water at 159 °F (71 °C) for 45 minutes. Wash the grains with 1 gallon (4 L) hot water. Top off brewpot to 6.5 gallons (25.6 L). Boil the wort 60 minutes, adding hops at the times indicated. Follow the remaining portion of the all-grain recipe.
