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.
Batch Size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
IBUs: (est): 60
11 lb (4.9 kg) Maris Otter
1.5 lb (680 g) White Wheat
0.5 lb (227 g) rice hulls
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)
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.
Vermont Ale Yeast by The Yeast Bay or Vermont IPA Yeast by GigaYeast
From conception to perfection, learn the ins and outs of developing your best beer from professional brewer Matt Czigler, Founder of Czig Meister Brewing, in Craft Beer & Brewing Magazine®’s online course Recipe Development from Start to Finish. Sign up today!
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.