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Juicy Fruit IPA Recipe

In The Cellar columnist Patrick Dawson doesn’t just brew beers to age, as evidenced by this flavorful fruit-forward IPA that he’s designed and brewed.

Patrick Dawson March 21, 2017

Juicy Fruit IPA Recipe Primary Image

In The Cellar columnist Patrick Dawson doesn’t just brew beers to age, as evidenced by this flavorful fruit-forward IPA that he’s designed and brewed.

ALL-GRAIN

Batch Size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.069
FG: 1.019
IBUs: (est): 60
ABV: 6.5%

MASH/GRAIN BILL

11 lb (4.9 kg) Maris Otter
1.5 lb (680 g) White Wheat
0.5 lb (227 g) rice hulls

HOPS SCHEDULE

0.5 oz (14 g) Magnum at 60 minutes
1 oz (28 g) Centennial at 15 minutes
0.5 oz (14 g) Magnum at 15 minutes
1 oz (28 g) Centennial (20 minutes whirlpool)
1 oz (28 g) Lemon Drop (20 minutes whirlpool)
1 oz (28 g) Mandarina (20 minutes whirlpool)
1 oz (28 g) Pacifica (20 minutes whirlpool)
1 oz (28 g) Centennial (dry hop)
1 oz (28 g) Lemon Drop (dry hop)
1 oz (28 g) Mandarina (dry hop)
1 oz (28 g) Pacifica (dry hop)

DIRECTIONS

Mash at 154°F (68°C). Boil for 90 minutes, then whirlpool, following the hops schedule. Ferment at 72°F (22°C). After primary fermentation, dry hop with Centennial and Lemon Drop for 48 hours and remove. After removing the first dry-hop round, dry hop with Mandarina and Pacifica for 48 hours and remove.

YEAST

Vermont Ale Yeast by The Yeast Bay or Vermont IPA Yeast by GigaYeast

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