Boneyard Rpm Ipa Recipe
Recipe information
Make Boneyard Rpm Ipa in just 3h . Bursting with vivid flavors, tropical fruit notes, and epic aromas.
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Ingredients
Base Ingredients
Hops
Yeast
Water
Mashing
1. Prepare Mash
Heat 5 gallons of filtered water in a large brew kettle to approximately 165°F (74°C).
2. Add Grains
Add the pale malt, caramel malt, and Munich malt to the water. Stir well to ensure the grains are fully saturated.
3. Mashing Process
Maintain the mash temperature around 152°F (67°C) for 60 minutes, stirring occasionally to prevent clumping.
4. Sparging
After 60 minutes, drain the wort and sparge with an additional 3 gallons of hot water at 170°F (77°C) to extract more sugars.
Boiling
5. Boil Wort
Bring the collected wort to a boil in the brew kettle.
6. Add Hops
Once boiling, add 1 oz of Citra hops and 1 oz of Mosaic hops. Boil for 60 minutes.
7. Flavor Hops Addition
With 15 minutes left in the boil, add the remaining 1 oz of Citra hops and 1 oz of Mosaic hops, as well as the Simcoe hops.
Cooling
8. Cool the Wort
After the boil is complete, cool the wort quickly using a wort chiller or an ice bath until it reaches about 70°F (21°C).
Fermentation
9. Transfer to Fermenter
Transfer the cooled wort into a sanitized fermentation vessel.
10. Pitch Yeast
Sprinkle the packet of American Ale yeast onto the surface of the wort.
11. Seal and Store
Seal the fermenter with an airlock and store it in a dark, temperature-controlled environment around 68-72°F (20-22°C) for fermentation.
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