This IPA recipe is based off a collaboration by Tony Lawrence, the brewmaster and co-owner at Boneyard Beer and WarPigs in Copenhagen.
11 months ago
Batch size: 5 gallons (19 liters)
IBUs (est.): 45
9 lb (4.1 kg) Pilsner (90%)
0.5 lb (227 g) Munich (5%)
0.5 lb (227 g) Dextrose (5%)
Rice hulls to help with the vorlauf and wort clarity
25 g of 6% alpha hops at 75 minutes
53 g Mosaic at 5 minutes
53 g each Citra, Ekuanot, and Centennial at whirlpool
53 g each Mosaic, Citra, Ekuanot, and Centennial at dry hop (see below)
Wyeast 1968 London ESB
Mash at 150°F (66°C) for 45 minutes and vorlauf until reasonably clear. Fill the kettle to 6 gallons. Boil for at least 75 minutes, following the hops schedule. Ferment at 68°F (20°C) and if possible try to nail that diacetyl rest and get up to 70°F (21°C) at the end of fermentation. Dry hop at day 5 or 6 or at terminal gravity. Rack off the dry hops in 4–5 days. Carbonate to 2.6 volumes of C02.
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