Recipe: Beachwood Amalgam-ish IPA

ALL-GRAIN

Batch size: 5.5 gallons (20.8 liters)
Brewhouse efficiency: 71%
OG: 1.062
FG: 1.014
IBUs: 70
ABV: 6.3%

[PAYWALL]

MALT/GRAIN BILL
13 lb (5.9 kg) two-row pale
4 oz (113 g) honey malt

HOPS SCHEDULE
0.5 oz (14 g) Mosaic [12.5% AA] at FWH
0.4 oz (11 g) Warrior [16% AA] at 60 minutes
0.25 oz (7 g) Columbus [15% AA] at 15 minutes
0.25 oz (7 g) Amarillo [8.6% AA] at 15 minutes
2.75 oz (78 g) Mosaic [12.5% AA] at whirlpool for 20 minutes
6.5 oz (184) Mosaic [12.5% AA] at dry hop for 7 days

YEAST
White Labs WLP001 California Ale

DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 60 minutes, aiming for a mash pH of 5.3. Raise the temperature to 168°F (76°C) for 10 minutes, then mash out. Lauter and sparge as necessary to obtain about 7 gallons of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. At knockout, use lactic acid as necessary to adjust the pH to 5.14. Conduct a whirlpool, adding the hops when the temperature has dropped to 188°F (87°C), then continue whirlpooling for 20 minutes. Chill the wort to 65°F (18°C), aerate well, and pitch the yeast. Ferment at 67°F (19°C), adding the dry hops after primary, and dry hop for 7 days.