Kitchen Sink IPA

Batch Info

5lb Batch
All Grain


8.5lbs Maris Otter
1.5lb Munich
.5lb Crystal 10
.25lb Dextrin


1.75oz Centennial (1.35oz 10%AA, .35oz 8.9%AA) @60min
1oz Willamette (4.8%AA) @ 10min
1.75oz Cascade (1.4oz 7.3%AA, .35oz 8.1%AA) Dryhop @ day 2 of primary fermentation (during active fermentation) for 2 weeks


Safale S-04 English Ale Yeast

Kegged directly out of primary

SG: 1.042
FG (2wk): forgot

Preheated cooler with warm water. Dough-in with 3.75 gallons of 167F water. 60min Mash. Mash in @ 156F-158F. 154-156F @ 30min w/ lid off. 151-153F @ 45min. 4 gallon batch sparge @ 174F. Slowly drained wort while sparging. Pressed grain to release wort. 6.25 gallons preboil – added .25gal to 6.5gal preboil volume. 60min boil w/ hop additions (propane dying in last 20min, low to no flame in last 5min). Little over 5.75gal post boil.


Notes for next time:
Way too long dry hop