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Recipe: 2nd Shift Art of Neurosis
Billed as a “hop sandwich” by the St. Louis brewery, 2nd Shift’s Art of Neurosis is an evolving American IPA that features loads of Columbus and Simcoe with just a kiss of caramel malt.
Photo: Courtesy 2nd Shift
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For more about how some of today’s brewers are taking old-school IPAs into the modern era—while still staying true to the style—see American IPA, Remastered.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.072 (17.6°P)
FG: 1.013 (3.2°P)
IBUs: 76
ABV: 7.7%
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For more about how some of today’s brewers are taking old-school IPAs into the modern era—while still staying true to the style—see American IPA, Remastered.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.072 (17.6°P)
FG: 1.013 (3.2°P)
IBUs: 76
ABV: 7.7%
[PAYWALL]
MALT/GRAIN BILL
5.9 lb (2.7 kg) pale two-row
5.9 lb (2.7 kg) pilsner
3.2 oz (91 g) caramel/crystal 40°L
3.2 oz (91 g) acidulated
HOPS & ADDITIONS SCHEDULE
0.4 oz (11 g) Simcoe Cryo at 45 minutes [24 IBUs]
0.3 oz (9 g) CTZ at 45 minutes [13 IBUs]
0.6 oz (17 g) Simcoe at 20 minutes [14 IBUs]
14 oz (397 g) dextrose at 10 minutes
1 tablet Whirlfloc at 10 minutes
1.1 oz (31 g) Centennial at whirlpool [9 IBUs]
0.5 oz (14 g) each CTZ and Simcoe Cryo at whirlpool [16 IBUs]
1.1 oz (31 g) CTZ at first and second dry hop
1.3 oz (37 g) Simcoe at first and second dry hop
YEAST
Fermentis SafAle S-04
DIRECTIONS
Mill the grains and mash at 152°F (67°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate. Boil for 45 minutes, adding hops and sugar according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, spin for 5 minutes, then add whirlpool hops and allow 20 minutes to steep. Chill to about 66°F (19°C), aerate, and pitch the yeast. Ferment at 66°F (19°C) for 3 days, then allow rise to 68°F (20°C). On Day 6, add the first dry hops; rouse the hops the next day. On Day 8, drop or remove trub and add the second dry hops; rouse the hops again the next day. On Day 10, drop or remove trub. Assuming fermentation is complete and gravity has stabilized, crash to 35°F (2°C) and add the kettle finings. Package and carbonate to 2.8 volumes of CO2.
BREWER’S NOTES
pH: We aim for a mash pH of 5.4, a pre-boil pH of 5.2, and a final pH of about 4.5.
Hopfuck: For the throwback 2010 time-machine version, go with this malt bill: two-row (78%), crystal 20°L (11%), and white wheat malt (11%).
