Tree House Brewing Company in Monson, Massachusetts, is known for its fantastic lineup of India pale ales. Cofounder and Head Brewer Nate Lanier provided this IPA recipe.
IBUs: 75 (varies based on process and gear)
COLOR: 7 SRM (“glowing orange”)
11.75 lb (5.3 kg) 2-Row malt
6 oz (170 g) Caramel 60 malt
4 oz (113 g) Honey malt
4 ml HopShot hops extract at 60 minutes
1 oz (28 g) Amarillo at 20 minutes
1 oz (28 g) Centennial at 20 minutes
1.5 oz (43 g) Simcoe at 0 minutes
1 oz (28 g) Amarillo at 0 minutes
1 oz (28 g) Centennial at 0 minutes
1 oz (28 g) Amarillo at dry hop (4–6 days)
1 oz (28 g) Centennial at dry hop (4–6 days)
1 oz (28 g) Simcoe at dry hop (4–6 days)
Add gypsum (calcium sulfate) to taste depending on your local water source. Mash 50 minutes at 150°F (66°C). Vorlauf (collect first runnings) until the wort runs clear. Collect 6.5 gallons (24.6 liters) and boil for 60 minutes. Add yeast nutrient at 10 minutes. Target 1.065 specific gravity. Chill to 70°F (21°C). Pitch healthy American ale yeast. Ferment at 66°F (19°C) and turn off the temperature control as fermentation vigor slows. Once desired gravity is reached, rest for a few days and dry hop for 4–6 days. Rack to a corny keg and force carbonate at 38°F (3°C) for two weeks.
Wyeast 1056 American Ale
White Labs WLP001 California Ale
Every brewery is different, depending on process, locality, equipment, etc. This should be a citric delight. Tweak and refine to taste! Have fun!
Recipe is built to yield a batch size of 5 gallons (19 liters) and assumes 72 percent brewhouse efficiency.
Podcast Episode 21: New Belgium's Wood Cellar Director & Blender Lauren Limbach
Jamie is joined by American sour beer pioneer Lauren Limbach of New Belgium Brewing, and they talk about the evolution of New Belgium’s sour beer program, from the earliest days two decades ago to the advances in analytics and technical process today.