Zach Gordon, head brewer for Brew Gentlemen (Braddock, Pennsylvania) shared this clone recipe of their Legendary Weapons New England–Style IPA, scaled to a homebew batch size. Says Cofounder Matt Katase, “It’s funny and totally accidental that one of the few of our IPAs that don’t use flaked oats is the one we’re most jazzed about right now.”
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9 lb (4.1 kg) 2-row malt
2.5 oz (71 g) red wheat
1.25 oz (35 g) flaked wheat
0.10 oz (3 g) Magnum at first wort hopping
1 oz (28 g) Citra at whirlpool
1 oz (28 g) Mosaic at whirlpool
2 oz (57 g) Citra at dry hop (4 days)
2 oz (57 g) Mosaic at dry hop (4 days)
Mash 60 minutes at 150°F (66°C). Collect 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops schedule. Chill to 65°F (18°C) and pitch healthy yeast. Let the fermentation free rise to 68°F (20°C). After fermentation has ended, dry hop for 4 days then cold crash to 34°F (1°C). Force carbonate to 2.4 volumes of CO2.
In Craft Beer & Brewing Magazine®’s online course, Brewing New England–Style IPAs, Steven McConnell, co-owner and head brewer for brewery-in-planning Wild Bones Brewing Co. in Morriston, New Jersey, covers the ins and outs of making the hottest style to hit the market in years. In this course, you'll learn what makes these IPAs different from their West Coast and European cousins and everything you need to know to brew one. Plus, you'll get 4 recipes from the pros to get you started. 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.