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Recipe: Burke-Gilman The Hopsplainer
Courtesy of the brewing team at Burke-Gilman in Seattle, here is a homebrew-scale recipe for the double hazy IPA that won GABF gold in 2020.
A pint of Hopsplainer at Burke-Gilman in Seattle. Photo: Joe Stange.
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.076
FG: 1.017
IBUs: 9-ish
ABV: 7.7%
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.076
FG: 1.017
IBUs: 9-ish
ABV: 7.7%
[PAYWALL]
MALT/GRAIN BILL
5.8 lb (2.6 kg) Thomas Fawcett Golden Promise
5.8 lb (2.6 kg) pilsner
1.1 lb (499 g) Bestmalz Caramel Pils
1.1 lb (499 g) Bestmalz Chit
9 oz (255 g) flaked oats
HOPS SCHEDULE
0.3 oz (9 g) Warrior at 45 minutes [9 IBUs]
3.5 oz (99 g) Citra Cryo and 1.5 oz (43 g) Idaho 7 Cryo at whirlpool
3 oz (85 g) Mosaic Cryo and 1.5 oz (43 g) each Citra Cryo and Idaho 7 Cryo at first dry hop
2 oz (57 g) Mosaic Cryo and 1.5 oz (43 g) each Citra Cryo and Idaho 7 Cryo at second dry hop
2 oz (57 g) Mosaic Cryo and 1.5 oz (43 g) Idaho 7 Cryo at third dry hop
YEAST
White Labs WLP066 London Fog
DIRECTIONS
Mill the grains and mash at 150°F (66°C) for 1 hour. Lauter, sparge, and top off as necessary to get about 6.5 gallons (25 liters) of wort. Boil for 90 minutes, adding hops according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex until the temperature has dropped to 180°F (82°C), then add whirlpool hops. Quickly chill to about 65°F (18°C), aerate well, and pitch plenty of healthy yeast (i.e., 2 packs of fresh yeast or a starter prepared the day before). Ferment at 68°F (20°C) for 1 week or longer. Once fermentation is complete and gravity is stable, add the first dry hops. The next day, remove the first dry hops and add the second dry hops. The next day, remove the second dry hops and add the third dry hops. The next day, remove the third dry hops. Crash, carbonate, and package.
BREWER’S NOTES
Water: Go soft. We adjust with the equivalent of 9 g calcium chloride (CaCl) and 2 g gypsum in the mash, then 5 g CaCl and 1.5 g gypsum in the kettle with 15 minutes left in the boil.
Hops: Optionally, combine all dry hops into a single addition, leaving it in the beer no longer than 3 days.
