Skull Sniper

Extract version of Ron T's clone of Fathead's Headhunter IPA.

Brewer:	Chris Ungvarsky		Email:	chris.ungvarsky@gmail.com
Beer:	Skull Sniper		Style:	India Pale Ale
Type:	Extract w/grain		Size:	5.5 gallons
Color:	15 HCU (~9 SRM)		Bitterness:	96 IBU
OG:	1.077		FG:	1.014
Alcohol:	8.1% v/v (6.4% w/w)
Water:	1 tablespoon gypsum added at beginning of boil.
Grain:	1 lb. German Vienna 1 lb. German Munich 12 oz. American crystal 60L 12 oz. Dextrine malt (Cara-Pils)
Steep:	Steep grains in muslin bag in 2.5 gallons water at 153°F for 30 min. Place muslin bag in strainer and slowly pour 1 gallon 180°F water over it and collect runnings into brewpot (totalling 3.5 gallons).
Boil:	60 minutes	SG 1.121	3.5 gallons
	7 lb. 8 oz. Muntons Plain Extra Light DME 1 lb. Corn sugar
	1 tsp rehydrated Irish Moss last 15 minutes of boil. Cool wort and top off to 5.5 gallons with pre-boiled water (or bottled spring water). Add the "Aroma" hops in the last couple minutes of boil, turn off heat, then whirlpool the hops (just stir) for at least 5 minutes to get better flavor transfer. Chill wort immediately after.
Hops:	2 oz. Simcoe (13% AA, 60 min.) 1 oz. Columbus (15% AA, 60 min.) 1 oz. Cascade (6% AA, 20 min.) .5 oz. Cascade (6% AA, 15 min.) 1 oz. Columbus (15% AA, 10 min.) .5 oz. Cascade (6% AA, 10 min.) 1 oz. Columbus (aroma) 1 oz. Cascade (aroma)
Yeast:	2 packets of Safale US-05 yeast (dry) rehydrated then pitched directly to wort. ~OR~ 2000 ml starter of US-05 or WLP001 or Wyeast 1056.
Log:	Ferment 10 days at 66° to 68°F, make sure to use blow off tube as fermentation will be quite vigorous. When fermentation subsides, transfer to secondary and add 2 oz each Columbus and Cascade pellet hops. Allow 5 days on dry hops, cold crash for 24 hours, rack to keg and force carbonate.
Carbonation:	2.0 volumes	Keg: 6.0 psi @ 38°F

Recipe posted 09/12/14.