Brightly citrus-juicy, smooth, and utterly sneaky for its strength, this is a beer our editors loved. From our notes: “The margarita-mixer nose offers lime with highlights of orange liqueur and subtle fruit acidity, and the sip forwards that sweet but layered approach with passion fruit and a hint of lime-orange bitterness that quickly scrubs the big body and prepares for the next sip.”
Odd13 cofounders Ryan and Kristin Scott were kind enough to share the recipe. Here it is, scaled down to homebrew-size. (And be sure to pick up our December/January 2020 issue for more about brewing hazy double and triple IPAs—and our Best in Beer 2019 package. Better yet, subscribe!)
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
9.9 lb (4.5 kg) Rahr Pils
4.3 lb (2 kg) Weyermann Vienna
2.25 lb (1 kg) dextrose
14 oz (397 g) rye malt
2 oz (57 g) Citra at whirlpool
2 oz (57 g) Mosaic at whirlpool
2 oz (57 g) Citra one day after high kräusen
2 oz (57 g) Mosaic one day after high kräusen
4 oz (114 g) El Dorado one day after high kräusen
2 oz (57 g) Citra dry hop after primary fermentation
2 oz (57 g) Mosaic dry hop after primary fermentation
Inland Island INIS-008 East Coast IPA or similar yeast, such as White Labs WLP095 Burlington Ale or Imperial A38 Juice.
Mill the grains and mash at 149°F (65°C) for one hour. Boil 60 minutes, then add the whirlpool hops. Chill to 68°F (20°C) and pitch the yeast. Ferment at 68°F (20°C) until one day past high kräusen and add fermention hops. Allow the temperature to rise to 72°F (22°C) until fermentation is complete. Dry hop for two to three days before packaging.
Water for this beer should be relatively high in calcium chloride. Our yeast doesn’t like to attenuate as much on higher-gravity beers, so we mash low to help it out.