Breakside adjusts the hops bill in their American IPAs regularly, depending on the changes in varieties between harvests and hops lots over the course of the year. This combo of Columbus, Citra, Centennial, and Chinook is one of their favored combos.
Ben Edmunds 1 year, 4 months ago
EDIT: Adjusted for 5 gallons at 72% efficiency
Ben Edmunds of Breakside Brewery (Portland, Oregon) shared this IPA recipe, scaled to 5 gallons (19 l) for homebrewing. He says that they adjust the hops bill in their American IPAs regularly, depending on the changes in varieties between harvests and hops lots over the course of the year. The combo of Columbus, Citra, Centennial, and Chinook is one of their favored combos.
8.75 lb (3.97 kg) American 2-row
1.125 lb (510 g) Light Crystal
12 oz (340 g) Light Munich
8 oz (227 g) Dextrose (kettle)
.63 oz (17.8 g) Columbus or other clean high- alpha bittering hop at 60 minutes
.63 oz (17.8 g) Columbus at 30 minutes
.63 oz (17.8 g) Centennial or other classic American C hops (Cascade, Centennial, Chinook, Crystal) at 10 minutes
1.9 oz (53.9 g) Citra at 5 minutes
3.65 oz (103 g) 50/50 mix Citra and Chinook at whirlpool
3.65 oz (103 g) 50/50 mix of Citra and Chinook at the end of fermentation
White Labs WLP001 California Ale Yeast (Chico)
Mash at 153°F (67.2°C) for 30 minutes targeting a pH of 5.3, then mash out to 165°F (74°C). Cast out to 66°F (19°C). Ferment at 68°F (20°C). Dry hop with the 50/50 mix of Citra and Chinook at the end of fermentation. Transfer off of the hops and yeast at day 11.
We target an 8:1 sulfate-to-chloride ratio for our hoppy beers. Use a moderate amount of gypsum, calcium chloride, and Epsom salts to Burtonize your water. You might try 4 g gypsum, 0.5–0.65 g calcium chloride, and 0.25 g Epsom salt as a starting point.
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