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Recipe: BKS Clouds Double IPA
Here’s a recipe for the hazy double IPA that started as one of Brian Rooney’s homebrews and went on to win silver at the 2021 Great American Beer Festival (and become a Kansas City favorite).
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ALL-GRAIN
Batch size: 6 gallons (23 liters)
Brewhouse efficiency: 72%
OG: 1.076
FG: 1.014
IBUs: N/A
ABV: 8.2%
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ALL-GRAIN
Batch size: 6 gallons (23 liters)
Brewhouse efficiency: 72%
OG: 1.076
FG: 1.014
IBUs: N/A
ABV: 8.2%
[PAYWALL]
MALT/GRAIN BILL
7.4 lb (3.4 kg) pilsner
4.6 lb (2.1 kg) two-row
3.2 lb (1.5 kg) flaked oats
1.8 lb (816 g) white wheat
HOPS SCHEDULE
6 oz (170 g) Citra at whirlpool, 180°F (82°C) for 15 minutes
First dry hop: 3 oz (85 g) Citra; 2 oz (57 g) each Simcoe and El Dorado; 1 oz (28 g) Mosaic
Second dry hop: 3 oz (85 g) Citra; 2 oz (57 g) each Simcoe and El Dorado; 1 oz (28 g) Mosaic
YEAST
Bootleg Biology Classic New England
DIRECTIONS
Mill the grains and mash at 154°F (68°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 7.5 gallons (28 liters) of wort, depending on your evaporation rate. Boil for 75 minutes. After the boil, conduct a whirlpool step: Stir to create a vortex, cooling to 180°F (82°C) if possible; add whirlpool hops and allow 15 minutes to steep. Chill the wort to 67°F (19°C), aerate, and pitch the yeast. Ferment at 67°F (19°C) for the first few days until fermentation slows, then allow the temperature to free-rise until fermentation is complete and gravity has stabilized, about 4–7 more days.
Rack the beer to a clean, sanitized secondary vessel purged with CO2 and add the first dry hops. (Occasionally, agitate the dry hops with gentle rocking or a burst of CO2, to help get them into solution.) After 2 days, add the second dry hops for 3 more days. Leave beer on hops until it passes a forced diacetyl test (see “Hunting for Diacetyl,” beerandbrewing.com), then crash and package.
BREWER’S NOTES
Volume: This is a lot of hops in the fermentor, soaking up wort; aim for a 6-gallon (23 l) brew to end up with a final batch size near 5 gallons (19 liters).
Packaging: Use kegging equipment if at all possible to keep vessels purged with CO2 and avoid oxidation. Heavily purge head space with CO2 after dry hopping, and heavily purge the packaging keg with CO2 before racking.
Water: We target a moderately soft water profile with a 3:1 chloride-to-sulfate ratio. If you’re a homebrewer who lacks a source of soft water on which to build, cutting your filtered tap water with deionized or distilled water can help produce a better base for making hazy beer (or lager).
