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
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