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Recipe: 21st Amendment Woolen Socks Cold IPA
Courtesy of Shaun O’Sullivan and the team at 21st Amendment Brewery in San Francisco, here’s a recipe for their take on cold IPA.
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“Bright pinecone aroma, with woody, citrus, and stone-fruit hop flavors,” is how Shaun O’Sullivan, brewmaster and cofounder of 21st Amendment, describes their Woolen Socks Cold IPA. “Snappy, bright malt flavors with a crisp bitterness. Rice is used in the brew to tone down the malt fullness and create a lighter ‘cracker-bread’ flavor. Quenching and highly drinkable. If Coors Banquet were to magically become an IPA, this would be it.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.057
FG: 1.008
IBUs: 65
ABV: 6.5%
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“Bright pinecone aroma, with woody, citrus, and stone-fruit hop flavors,” is how Shaun O’Sullivan, brewmaster and cofounder of 21st Amendment, describes their Woolen Socks Cold IPA. “Snappy, bright malt flavors with a crisp bitterness. Rice is used in the brew to tone down the malt fullness and create a lighter ‘cracker-bread’ flavor. Quenching and highly drinkable. If Coors Banquet were to magically become an IPA, this would be it.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.057
FG: 1.008
IBUs: 65
ABV: 6.5%
[PAYWALL]
MALT/GRAIN BILL
9.5 lb (4.3 kg) two-row pale
1.6 lb (726 g) flaked rice
HOPS SCHEDULE
0.75 oz (21 g) Magnum at 60 minutes [33 IBUs]
1.25 oz (35 g) Centennial at whirlpool [16 IBUs]
1 oz (28 g) Chinook at whirlpool [16 IBUs]
4.7 oz (133 g) Citra at dry hop
2.4 oz (68 g) Talus at dry hop
YEAST
Fermentis SafLager W-34/70
DIRECTIONS
Mill the grains and mash at 149°F (65°C) for 60 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, add whirlpool hops, and allow 30 minutes to steep. Chill to about 61°F (16°C). Aerate the wort thoroughly and pitch plenty of healthy yeast. Ferment at 64°F (18°C) until the gravity has dropped to about 1.011 (i.e., about 0.5°P before terminal), then add dry hops. Once fermentation is complete and the gravity has stabilized, crash, package, and carbonate to about 2.54 volumes of CO2.
BREWER’S NOTES
Water profile: Our water in the Bay Area is fairly soft, with low minerality. (Yes, we are lucky.) We add 1:1.5 ratio of calcium chloride to calcium sulfate in the mash.
