This house IPA at Block 15 Brewing (Corvallis, Oregon) is packed with notes of citrus, dank pine, and papaya with just enough malt character to prop them up and bitterness to balance.
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
IBUs: 110 calculated, but feels like 70
4 lb 13 oz (2.2 kg) Rahr 2-Row
5 lb 13 oz (2.63 kg) Crisp Best Ale
8 oz (227 g) Simpson Caramalt
6 oz (170 g) Patagonia Caramel 35L
10 oz (283 g) Carafoam
HOPS AND ADDITIONS SCHEDULE
0.25 oz (7 g) CTZ at FWH
1 oz (28 g) Cascade at 20 minutes
0.75 oz (21 g) Chinook at 20 minutes
1 oz (28 g) Centennial at 10 minutes
0.75 oz (21 g) Chinook at 10 minutes
0.75 oz (21 g) CTZ at 10 minutes
Whirlfloc at 10 minutes
1.5 oz (42 g) Centennial at dry hop
1 oz (28 g) Citra at dry hop
1 oz (28 g) Simcoe at dry hop
(The hops are all pellet hops)
American Ale yeast or, if you want a fuller body, English Ale yeast, such as Wyeast 1098.
Single infusion mash at 153°F (67°C) for 45 minutes. Vorlauf for 15 minutes. Collect 5.5 gallons (20.8 liters). Boil for 100 minutes following the hops schedule. Cool to 66°F (19°C) and oxygenate. Pitch 1.2 x 10^6 cells/ml of American Ale and let ferment for 5–6 days, raising the temperature to 72°F (24°C) by the fifth day. Rest one day.
Transfer to secondary onto the dry hops. At 24 and 48 hours, gently swirl the carboy to rouse the hops, crash at 72 hours and remove hops or rack the beer to another vessel. Cold condition at least 10 days, but no more than 3 weeks.
The water in Corvallis, Oregon, is soft. We add calcium chloride and calcium sulfate to the mash to achieve 125ppm of calcium, 180ppm of sulfate, and 85ppm of chloride. Adjust your water accordingly.
Learn how to evaluate your water chemistry and make adjustments to brew the best beer possible with Craft Beer & Brewing Magazine®’s online course, Brewing Water: A Practical Approach. Register today!