The extra 2 gallons are added because of the added hop absorption, you still will end up with 12 gallons finished volume.....At flame out I whirlpool until the temp reaches 180 to allow for better hop penetration also 180 is easier to cool.
Cool wort to 60F and aerate well. Ferment at 60-62F until complete or 7 days.
Add dry hops once fermentation is nearing completion (ie: below 1.015). Dry hop for 5-7 days total.
Rack to keg (secondary), crash chill to near freezing (if possible), I chill at 34F, add 1 tsp of unflavored gelatin dissolved in a cup of hot (150ish F) distilled water per 5 gallons of beer, stir, degas and and let clear for 2-3 days while chilling and slow carbing, I carb slow at 12
Package as you would normally. I keg
this is my signature IPA and I have it on tap half the year, it tastes great even after aging 2 months
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Last Updated: 2015-09-10 04:11 UTC
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The Ozarks IPA 12
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The Ozarks IPA 12
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