This monster of an IPA was brewed during our annual Barrel Brew at our Montgomeryville store on October 29, 2011 and fermented on site for a month in Apple Brandy barrels. The simple yet substantial malt bill will probably do nothing to tame the furious assault of hops on your unsuspecting taste buds. In fact, our lab results show this beast weighs in around a bajillian IBUs. You may begin to wonder whether any malt was even used in the production of this beer, until the 8.4% ABV hits your brain and you land on your keester. Oh yeah, there’s the malt. The following ingredients are for a 5 gallon batch:

All Grain

16 lb. Hugh Baird Maris Otter
1 lb. Hugh Baird Crystal Malt 30° L
1 lb. Gambrinus Honey Malt
Mash at 152°F for one hour.
Grain quantities assume 70% efficiency.

Extract + Grains

6.6 lb. Briess Golden Light Liquid Malt Extract
4 lb. Briess Golden Light Dried Malt Extract
1 lb. Hugh Baird Crystal Malt 30° L
1 lb. Gambrinus Honey Malt

Hop Schedule

1 oz. Apollo Pellet (Bittering) with 60 minutes left in the boil
1 oz. Apollo Pellet (Bittering/Flavoring 1) with 30 minutes left in the boil
2 oz. Calypso (Flavoring 2) with 15 minutes left in the boil
2 oz. Galaxy (Flavoring 3) with 10 minutes left in the boil
2 oz. Nugget (Finishing 1) with 5 minutes left in the boil
1 oz. Palisade (Finishing 2) with 2 minutes left in the boil
1 oz. Citra (Finishing 3) at the end of the boil
Hop quantities assume a full wort boil.

Yeast

Wyeast 1272, American Ale II