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Master of Reality
By Frank

This is a big, sticky IIPA, ve
15.00 lb Pale Malt

2.00 lb Wheat Malt

1.50 lb Caramel/Crystal Malt - 20L

0.50 lb Aromatic Malt (26.0 SRM)

0.50 lb Biscuit Malt (23.0 SRM)

1.00 oz Simcoe [12.30%] (First Wort Hop)

1.00 oz Warrior [14.60%] (90 min)

1.00 oz Chinook [13.00%] (60 min)

0.50 oz Columbus [14.00%] (30 min)

0.50 oz Chinook [13.00%] (25 min)

0.50 oz Simcoe [12.30%] (20 min)

0.50 oz Crystal [3.50%] (15 min)

0.50 oz Chinook [13.00%] (10 min)

1.00 oz Simcoe [12.30%] (5 min)

0.50 oz Columbus [14.00%] (5 min)

1.00 oz Crystal [3.50%] (3 min)

0.50 oz Chinook [13.00%] (0 min)

Wyeast Cask Ale yeast (1026)

Dry hop with 1/2 oz each Chinook, Simcoe and Crystal

All hops used are whole cones.

I batch sparge and with this much grain I get pretty crappy efficiency, only 60% in this case. This isn’t all that bad of a thing. Low efficiency can end up making your beer taste much fresher and maltier than a beer with a similar OG and FG and high effeciency. In this case, it really worked and this comes across as balanced despite the ridiculous hop onslaught.

I just did a simple infusion mash at around 152 F. My method is to simply heat water to around 190 F and just add it untill I hit my temp. This is the same temp as my sparge water. I would hesitate to go any higher as it might lead to a cloying beer but you can go lower if you like your beer drier.

I’m not sure what changes I will make next time I brew this. It’s freakin’ awesome if I say so myself. I think I might leave out the aromatic and buiscuit entirely and sub in three or four pounds of munich. I would also back off on the IBU’s if I brewed this sucker with pellets (but I never will).

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