Socket IPA

A big and hoppy IPA housing raw tropical fruit sniffs and tastes. If you love hops, give it a try!

OG: 1.060 | IBUs: 45 | ABV: 7%
MASH: 60min @ 66°C, 10min @ 75°C BOIL: 60min
GRIST
– 6.8kg Voyager Veloria (7.5 EBC)
– 310g Gladfield Big O Malt (4 EBC)
– 310g Voyager Winter Wheat (4 EBC)
– 230g Weyermann CaraPils (6 EBC)
– 150g Gladfield Sour Grapes (5 EBC)

BOIL ADDITIONS
36g EKG (5% AA) (60 min)

WHIRLPOOL/HOPSTAND (88°C for 15 min)
25k Ekuanot
25g Mosaic CRYO
25g Simcoe CRYO

DRY HOP* (Day 1)
50g Centennial
45g Mosaic CRYO
40g Ekuanot
35g Simcoe CRYO

FERMENT @ 18°C
DRY (at least 2 packs)
> Safale US-05
LalBrew BRY-97
Mangrove Jack’s M44
LIQUID
WLP001 California Ale
WLP090 San Diego Super Yeast

TARGET FG: 1.009
FERMENT: 10 days**

* Dry hop in a hop sock and cold crash for best results
** Fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days and there is no detectable diacetlyl black hops

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