Dead Wax Recipe
6.8% India Pale Ale. Tasting Notes: Tangerine, Pineapple and Creamsicle.
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Ingredients
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Grains
Hops
Yeast
Additions
Water
Method
Brewing Process
- 1
Mash
In a large brew kettle, heat 5 gallons of filtered water to approximately 165°F (74°C). Add the pale malt, caramel malt, and flaked oats. Maintain the mash temperature at 152°F (67°C) for 60 minutes.
- 2
Sparge
After the mash, sparge the grains with hot water to collect around 6 gallons of wort.
- 3
Boil
Bring the wort to a boil. Once boiling, add Citra hops and boil for 60 minutes. Add Mosaic hops at the 15-minute mark and Simcoe hops with 5 minutes left in the boil.
- 4
Cool
After the boil, cool the wort rapidly to around 70°F (21°C) using a wort chiller.
- 5
Fermentation
Transfer the cooled wort to a sanitized fermenter and pitch the yeast. Allow fermentation to occur for about 2 weeks at 68°F (20°C).
- 6
Add Flavorings
Once fermentation is complete, add tangerine zest, pineapple puree, and vanilla extract to the fermenter. Let it sit for an additional week to infuse flavors.
- 7
Bottling
After flavoring, bottle the beer with priming sugar and let it carbonate for about 2 weeks.