This recipe from Eric Bean, owner and brewmaster at Ohio’s Columbus Brewing Company, is not one that they brew, but it is inspired by many of the beers that they brew throughout the year. The simple malt bill is designed to allow the hops to shine.
Batch size: 5 gallons (19 liters)
12 lb (5.4 kg) base malt
1 lb 13 oz (467 g) Vienna malt
12 oz (340 g) Dextrin malt
8 oz (227 g) Dextrose (corn sugar)
1 oz (28 g) CTZ [15.5% AA] at 90 minutes
1 oz (28 g) Chinook [12.7% AA] at 30 minutes
1 oz (28 g) Cenntenial [9% AA] at 15 minutes
1 oz (28 g) Simcoe [11.2% AA] at 15 minutes
1 oz (28 g) Citra [12.8% AA] at 0 minutes
1 oz (28 g) Centennial [9% AA] at 0 minutes
3 oz (85 g) Citra at dry hop
3 oz (85 g) Centennial at dry hop
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)
Mash at 150°F (66°C) for 60 minutes. Boil for 90 minutes, following the hops schedule. Pitch the yeast at 64°F (18°C). Let the temperature rise to 68°F (20°C) and hold during fermentation.
In Craft Beer & Brewing Magazine®’s online course, Brewing New England–Style IPAs, Steven McConnell, co-owner and head brewer for brewery-in-planning Wild Bones Brewing Co. in Morriston, New Jersey, covers the ins and outs of making the hottest style to hit the market in years. In this course, you'll learn what makes these IPAs different from their West Coast and European cousins and everything you need to know to brew one. Plus, you'll get 4 recipes from the pros to get you started. Sign up today!
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