Playa Tamarindo IPA

"Mash: 36.5 lb Maris Otter malt (2.5-4L) (86.9%) 2 lb Crystal malt (90L) (4.8%) - lb Dark Munich malt (9L) (2.4%) Boil: 4.5 oz Magnum hops (14.4%) - added during boil,boiled 60 min [101 IBU] 1 Whir|floc tablet (Irish moss) - added during boil, boiled 15 min 2.5 lb Regular table sugar (6%) - added during boil*, boiled 10 min (add slowly) Post-boil: 2 oz Chinook hops (11.4%) - added immediately after boil 3 oz Centennial hops (9.2%) - added immediately after boil 3 oz Amarillo hops (8.2%) - added immediately after boil Yeast: Fermentis Safale US-05 dry yeast** (68g recommended or make an equivalent starter) Dry hop: 3 oz Centennial hops (9.2%) - added to fermenter near end of fermentation, steeped 3 days 3 oz Amarillo hops (8.2%) - added to fermenter near end of fermentation, steeped 3 days"

CellarDog47

creator

6/10/2024

date

5 gallons

servings

bookmarks

Ratings (N/A)

Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

A bold and citrusy IPA with a balanced malt profile, featuring Amarillo, Centennial, and Chinook hops. Dry-hopped for an extra burst of flavor.

ingredients

36.5 lb Maris Otter malt (2.5-4L)
2 lb Crystal malt (90L)
1 lb Dark Munich malt (9L)
4.5 oz Magnum hops
2 oz Chinook hops
3 oz Centennial hops

3 oz Amarillo hops
2.5 lb Regular table sugar
1 Whirfloc tablet (Irish moss)
Fermentis Safale US-05 dry yeast
6 oz Centennial hops (for dry hopping)
6 oz Amarillo hops (for dry hopping)

steps

1.
Mash grains at 152°F for 60 min, sparge with 170°F water.
2.
Boil with Magnum hops for 60 min, adding sugar and Irish moss at specified times.
3.
Post-boil, cool wort, then add Chinook, Centennial, and Amarillo hops.
4.
Ferment with US-05 yeast at 68°F.
5.
Dry hop with Centennial and Amarillo hops for 3 days before bottling.

ipa citrusy dry-hopped bold balanced homebrew

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Comments

Name: Playa Tamarindo IPA
Yield: 5
Ingredients: 36.5 lb Maris Otter malt (2.5-4L); 2 lb Crystal malt (90L); 1 lb Dark Munich malt (9L); 4.5 oz Magnum hops; 2 oz Chinook hops; 3 oz Centennial hops; 3 oz Amarillo hops; 2.5 lb Regular table sugar; 1 Whirfloc tablet (Irish moss); Fermentis Safale US-05 dry yeast; 6 oz Centennial hops (for dry hopping); 6 oz Amarillo hops (for dry hopping)

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