This recipe is a nod to a hazy, juicy IPA that Great Notion Brewing’s Andy Miller brewed at the 2017 Craft Beer & Brewing Magazine® Brewers Retreat in Astoria, Oregon.
Batch Size: 5 gallons (19 liters) at packaging
Brewhouse Efficiency: 72%
OG (est): 1.067
ABV (est): 7%
10 lb (4.5 kg) Pilsner
1.25 lb (567 g) wheat
1.25 lb (567 g) flaked oats
1 lb (454 g) Carapils
6 oz (170 g) Crystal 15
0.25 oz (7 g) Mosaic at FWH
Yeast nutrient and kettle finings at 15 minutes
1 oz (28 g) Motueka at flame-out
3 oz (85 g) Mosaic at flame-out 4 oz (113 g) Citra at dry hop (see below)
4 oz (113 g) Amarillo at dry hop
2 oz (57 g) Galaxy at dry hop
Imperial Organic Yeast A04 Barbarian or something similar, such Vermont Ale (aka Conan).
Mash in with 4.25 gallons (16 l) of water (166°F/74°C) and mash at 152°F (67°C). Sparge with 5 gallons (19 l) of 168°F (76°C) water. Boil for 90 minutes. Do at least a 30-minute hop stand with the flame-out hops before chilling. You will pick up most of your IBUs during this step, but don’t be tempted to put them in during the boil or to shorten the stand.
Pitch the proper amount of yeast, and ferment for roughly a week at 67°F (19°C). Allow the temperature to rise to 70°F (21°C) after vigorous fermentation is done (usually on day 3 or 4).
Dry hop for 7 days. Make sure to blanket your fermentor with CO2 while you dry hop to minimize oxygen pickup. Consider adding the dry hops in two different additions, 3 days apart. Gently swirling the fermentor every couple of days is also helpful.
In the grain bill, any Crystal 15 or light crystal malt will work. I encourage people to try different ones and find out what they like.
In Craft Beer & Brewing Magazine®’s online course, Brewing New England–Style IPAs, Steven McConnell, co-owner and head brewer Wild Bones Brewing Co. in Morriston, New Jersey, covers the ins and outs of making the hottest style to hit the market in years. Plus, you'll get 4 recipes from the pros to get you started. Sign up today!
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