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Recipe: Burial Our Hearts of Ruin
North Carolina’s Burial Beer calls this recipe a “mash-up of delightful keller-pils with dank West Coast IPA.”
Photo: Matt Graves/www.mgravesphoto.com
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Burial Beer in Asheville, North Carolina, knows its way around both excellent lagers and IPAs. Our Hearts of Ruin is a love child of sorts—a “double-dry-hopped pilsner” run through with newfangled hops (Citra, Motueka, and Wai-iti). This homebrew-scale recipe is based on that beer’s latest iteration. Burial calls it a “mash-up of delightful keller-pils with dank West Coast IPA.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.048
FG: 1.009
IBUs: ~36
ABV: 5.2%
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Burial Beer in Asheville, North Carolina, knows its way around both excellent lagers and IPAs. Our Hearts of Ruin is a love child of sorts—a “double-dry-hopped pilsner” run through with newfangled hops (Citra, Motueka, and Wai-iti). This homebrew-scale recipe is based on that beer’s latest iteration. Burial calls it a “mash-up of delightful keller-pils with dank West Coast IPA.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.048
FG: 1.009
IBUs: ~36
ABV: 5.2%
[PAYWALL]
MALT/GRAIN BILL
7.8 lb (3.6 kg) Epiphany pilsner
1.2 lb (544 g) Epiphany malted oats
HOPS SCHEDULE
0.5 oz (14 g) Wai-iti at 10 minutes [2 IBUs]
1.5 oz (43 g) Motueka at whirlpool for 30 minutes [14 IBUs]
1 oz (28 g) Wai-iti at whirlpool for 30 minutes [4 IBUs]
0.75 oz (21 g) Citra Cryo at whirlpool for 30 minutes [25 IBUs]
2.5 oz (71 g) Motueka at first dry hop
2.5 oz (71 g) Wai-iti at first dry hop
1.5 oz (43 g) Citra at second dry hop
0.75 oz (21 g) Citra Cryo at second dry hop
YEAST
Wyeast 2124 Bohemian Lager, Fermentis SafLager W-34/70, or similar strain
DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and lauter as necessary to obtain 6.5 gallons (25 liters) of wort—or more, depending on your evaporation rate. Boil 60 minutes, adding the hops according to the schedule. After the boil, conduct a whirlpool step—stir to create a vortex, add the whirlpool hops, and allow 30 minutes to settle. Chill and ferment at 50°F (10°C). Once the gravity has dropped to about 1.014, raise the temperature to 62°F (17°C) over a couple of days for a diacetyl rest. Once the beer has reached terminal gravity (about 1.009), add the first dry hops. After 2 more days, add the second dry hops. Lower the temperature by 3°F (1–2°C) per day for about 6 days until it reaches 45°F (7°C). Then crash to 33°F (1°C), carbonate, and package.
