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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 70%
OG: 1.057
FG: 1.014
IBUs: 50
ABV: 5.8%
MALT/GRAIN BILL
9 lb (4.1 kg) Bohemian Pilsner
1.5 lb (680 g) flaked wheat
8 oz (227 g) Carapils
3.2 oz (91 g) C20
4.8 oz (136 g) dextrose
HOPS SCHEDULE
5 ml Columbus Hop Extract at 60 minutes
2 oz (57 g) Mosaic at 0 minutes (kettle off)
2 oz (57 g) Mosaic at whirlpool/hop stand (30 minutes)
Dry Hop (day 4 of fermentation)
1 oz (28 g) Mosaic Cryo pellets
1 oz (28 g) Simcoe Cryo pellets
2 oz (57 g) Galaxy
4 oz (113 g) Motueka
YEAST
Wyeast 1968 London ESB
DIRECTIONS
Mash at 150°F (66°C) until conversion is complete. Vorlauf and transfer to the kettle. Boil for 90 minutes, following the hops schedule. Add the first Mosaic addition at kettle off. Start a 40-minute timer. Add the second Mosaic addition at 30 minutes. Knockout at 70°F (21°C) after the 40-minute whirlpool/hop stand is complete. Aerate the wort and chill. Pitch the yeast and ferment at 70°F (21°C).
Dry hop on day 4 of fermentation. Ensure the lowest-level oxygen introduction as possible when adding the hops.
Once terminal gravity is reached, crash to 32° (0°C). Package at 2.5 volumes of CO2. Consume fresh.
BREWER’S NOTES
Water profile: New England IPA.
The biggest focus area should be decreasing oxygen exposure post fermentation. If possible, create a workflow that prioritizes ways to introduce CO2 on top of the liquid whenever it may be exposed to the atmosphere.