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Hoppy Vermont IPA

"INGREDIENTS 7.5 pounds (3.4 kilograms) Maris Otter liquid malt extract. 3.5 AAU Warrior hops (60 min.) (0.25 oz./7 g at 14% alpha acids) 4.75 AAU Centennial hops (5 min.) (0.5 oz./14 g at 9.5% alpha acids) 3.5 AAU Cascade hops (5 min.) (0.5 oz./14 g at 7% alpha acids) 1 oz. (28 g) Centennial hops (0 min.) 1 oz. (28 g) Cascade hops (0 min.) 1.5 oz. (43 g) Centennial hops (dry hop) 1.5 oz. (43 g) Cascade hops (dry hop) The Yeast Bay (Vermont Ale) or GigaYeast GY054 (Vermont IPA) or East Coast Yeast ECY29 (North East Ale) or Omega Yeast Labs (DIPA Ale) yeast 3/4 cups (150 g) dextrose (if priming)"
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This Vermont-style IPA recipe features a blend of Warrior, Centennial, and Cascade hops for a burst of citrus and pine flavors. Dry hopping with Centennial and Cascade adds a fresh aroma to complement the Maris Otter malt extract. Perfect for hop heads looking for a balanced and flavorful brew.
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