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Recipe: 12 West Radial Spines
From 12 West Brewing in Gilbert, Arizona, here’s a recipe for their Citra-Mosaic lager that scored a 98 with our blind-review panel and went on to become one of our Best 20 Beers in 2023.
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“This recipe is meant to bring the citrus notes of Citra hops and the juicy, tropical flavors and aromas of Mosaic hops into a package that is crisp and refreshing,” says Justin “Gully” Gullickson, co-owner and head brewer at 12 West. “Using only whirlpool hop and dry-hop additions allows us to keep the bitterness low, but it still delivers tons of flavor and aroma that are complemented by the simple grain bill.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.048
FG: 1.009
IBUs: 30
ABV: 5%
“This recipe is meant to bring the citrus notes of Citra hops and the juicy, tropical flavors and aromas of Mosaic hops into a package that is crisp and refreshing,” says Justin “Gully” Gullickson, co-owner and head brewer at 12 West. “Using only whirlpool hop and dry-hop additions allows us to keep the bitterness low, but it still delivers tons of flavor and aroma that are complemented by the simple grain bill.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.048
FG: 1.009
IBUs: 30
ABV: 5%
[PAYWALL]
MALT/GRAIN BILL
6.7 lb (3 kg) Weyermann Pilsner
1.7 lb (771 g) Rahr White Wheat
11 oz (312 g) Weyermann Munich I
HOPS SCHEDULE
0.4 oz (11 g) Citra Cryo at whirlpool [16 IBUs]
0.4 oz (11 g) Mosaic Cryo at whirlpool [14 IBUs]
1.9 oz (54 g) Citra Cryo at dry hop
1.9 oz (54 g) Mosaic Cryo at dry hop
YEAST
Fermentis SafLager W-34/70 or similar
DIRECTIONS
Mill the grains and mash at 149°F (65°C) for 30 minutes. Test for conversion, recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as needed to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 90 minutes. After the boil, switch off the heat and do a whirlpool step: Add the whirlpool hops, stir or recirculate for 10 minutes to create a vortex, and allow 25 minutes to steep. Chill the wort to about 53°F (12°C), aerate well, and pitch the yeast. Ferment at 55°F (13°C) for 5–7 days, then raise to 62°F (17°C) for 5 more days. Step crash by 5°F (~3°C) a day until at 35°F (2°C), then lager for 4–6 weeks. Add dry hops 5 days before you package, and carbonate to about 2.6 volumes of CO2.
