https://sierranevada.com/blog/our-beer/torpedo-ipa-homebrew-recipe
Ingredients
Fermentables
Two-row Pale | 93% | 13.25 lbs.
Caramel (C60) | 7% | 1.0 lbs.
Whole Cone Hops (to the kettle)
Magnum | 1 oz. 70 min
Magnum | 1 oz. 10 min
Magnum | 1 oz. 0 min (flame out)
Crystal | 1 oz. 0 min (flame out)
Dry Hops (to the fermenter)
Crystal | 1 oz.
Magnum | 0.5 oz.
Citra | 0.5 oz.
Instructions
Crack open a Torpedo!<br />
Mash grains at 155 °F for 90 minutes.<br />
Raise mash temperature to 170 °F, hold for 5 minutes, then recirculate.<br />
Run off wort and sparge with water hot enough to keep the grain bed around 172 °F.<br />
Boil time is 70 minutes. Follow hopping schedule above.<br />
Cool wort to 68 °F and pitch with California ale yeast, AKA Chico ale yeast.<br />
After primary fermentation (1-2 days) add dry hop schedule to a Randall or directly to the fermenter.<br />
Open another Torpedo, and wait until ending gravity is 3.7 °Plato.<br />
Bottle or keg.<br />
Enjoy!<br />