Hola Arepa | Latin American's Steel Toe Size 7 Ipa Recipe

Method

1
Heat Strike Water
Heat 4.0–4.5 gal (depending on system losses) of brew water to 165°F (74°C) to achieve a mash temperature of 152°F (67°C). Add gypsum and calcium chloride to the strike water and stir to dissolve.
2
Mash In
Stir in the crushed grains (all grain bill) into the strike water to reach a uniform mash. Stabilize mash at 152°F (67°C) and hold for 60 minutes, stirring occasionally to keep an even temperature.
3
Mash Out
After 60 minutes, raise mash temperature to 168°F (76°C) and hold for 10 minutes to stop enzymatic activity and improve wort runoff.

4
Sparge
Sparge grains with enough water at 168°F (76°C) to collect ~6.5 gallons of pre‑boil wort (adjust by system; aim for 5.5–6.5 gal depending on boil off). Collect into your boil kettle.
5
Bring to Boil
Bring the wort to a vigorous boil. Watch for boilovers during hot break.
6
Bittering Hop Addition (60 min)
With 60 minutes left in the boil, add 1.0 oz Warrior hops. Start the 60‑minute timer.
7
Irish Moss (15 min)
With 15 minutes left in the boil, add 1 tsp Irish moss (or Whirlfloc) to help clarify the beer.
8
Flavor / Aroma Late Additions (End of Boil)
Turn off heat at the end of the 60‑minute boil. Add 1.0 oz Citra and 1.0 oz Mosaic directly to the kettle (flameout additions) or steep for 10–15 minutes off heat, then chill. This preserves volatile hop aromatics.

9
Cool the wort quickly to about 68°F (20°C) using an immersion chiller, counterflow chiller, or ice bath. Protect cooled wort from contamination by transferring to a sanitized fermenter. Top up with sterile water to reach 5.25 gallons final volume if necessary.

10
Pitch Yeast
Aerate the cooled wort by shaking, splashing, or using an oxygen stone. Rehydrate dry yeast according to package instructions or pitch a healthy starter for liquid yeast. Pitch yeast into the wort at 65–68°F (18–20°C).
11
Primary Fermentation
Ferment at 66–68°F (19–20°C) for 5–7 days or until vigorous fermentation subsides. Monitor gravity. Typical attenuation for the chosen yeast should bring you close to expected FG.

12
First Dry Hop
At ~48–72 hours after fermentation slows (or around day 4), add dry hops: 2.0 oz Simcoe, 1.5 oz Nelson Sauvin, and 1.5 oz Citra directly to the fermenter in a sanitized hop bag or loose. Maintain fermentation temperature around 65–68°F (18–20°C).
13
Dry Hop Time
Leave hops on for 3–5 days to extract aroma without pulling excessive vegetal compounds. Avoid over‑extended dry hop contact which can add astringency.

14
Cold Crash & Clear
After primary fermentation and dry hop contact, cold crash the fermenter to ~35–40°F (2–4°C) for 24–48 hours to help drop out hop matter and yeast.
15
Bottling / Kegging
Carefully transfer beer off trub into a sanitized keg or bottling bucket. If bottling, prime with ~4.0 oz (113 g) corn sugar dissolved in boiling water for 5 gallons to achieve ~2.4–2.6 volumes of CO2 (typical for American IPA). If kegging, force carbonate to ~2.4–2.6 volumes CO2.
16
Condition
If bottled, store at 68°F (20°C) for 1–2 weeks for carbonation, then lager at cooler temps for a few days if desired. If kegged, allow 24–48 hours to carbonate (force) and let hop character marry for a few days before serving.