Recipe: Deep Fried Trestlemania

After past brewing experience at New York City’s LIC Beer Project, Sixpoint, and TALEA Beer, Johnny Osborne launched his Deep Fried Beers start-up out of Alewife Brewing, based in Queens, and has been expanding his production out of other breweries in New York.

Deep Fried specializes in big, juicy, textured double and triple hazy IPAs that pack in hop flavor. Here’s a homebrew-scale recipe for Trestlemania, his collab with 3 Sons Brewing of Dania Beach, Florida, featuring multiple wheats, multiple oats, and more than 10 pounds of hops per barrel.

For much more about how brewers are deeply saturating their IPAs with juicy hop character, see The Outer Limits of Hop Flavor.

ALL-GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.076
FG: 1.015
IBUs: 27-ish
ABV: 8%
[PAYWALL]
MALT/GRAIN BILL
8.1 lb (3.7 kg) pilsner
2.5 lb (1.1 kg) white wheat malt
1.4 lb (635 g) flaked wheat
13 oz (368 g) malted oats
12 oz (340 g) dextrin malt
6 oz (170 g) flaked oats
6 oz (170 g) Simpsons Golden Naked Oats
1 lb (454 g) rice hulls

HOPS & ADDITIONS SCHEDULE
0.1 oz (3 g) Comet at 90 minutes [3 IBUs]
1 tsp (5 ml) yeast nutrient at 15 minutes
3 oz (85 g) each Idaho 7 and Comet at whirlpool [24 IBUs]
3 oz (85 g) Mosaic at first dry hop
7.5 oz (213 g) each Motueka and Citra at first dry hop
3 oz (85 g) Citra Cryo at second dry hop

YEAST
Wyeast 1318 London Ale III

DIRECTIONS
Mill the grains, mix in the rice hulls, and mash at 156°F (69°C) for 40 minutes. Recirculate until your runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, adding hops and yeast nutrient according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cool to 160–170°F (71–77°C), add whirlpool hops, and steep 40 minutes. Chill to about 70°F (21°C), aerate the wort, and pitch the yeast. Ferment at 70°F (21°C) for 3 days, then add first dry hops. Once beer reaches terminal gravity, add second dry hops. Once gravity has stabilized again, wait 4 days then crash to 32–34°F (0–1°C) and hold 4 more days. Drop hops or carefully rack into a vessel purged with C02. Package and carbonate to about 2.5 volumes of CO₂.

BREWER’S NOTES
Mash Profile: There’s no one-size-fits-all for good hazies. General guidelines would be minimum 50 ppm of calcium, maximum 300 ppm of chlorides, gypsum-to-calcium chloride ratio of 1:2–1:4, and target mash pH 5.2–5.4. If your salt additions can achieve those four points, you’ll be in a good spot.
Color: Our beers are exceptionally pale, but don’t be discouraged if yours comes out a bit darker. It can be challenging to get that lighter color unless you have a fairly efficient system with a heat source that mitigates scorching.
First Dry Hop: To help avoid a mess, add about 10 percent of this hop charge, reseal your fermentor, then come back in 30–60 minutes and add the rest once the nucleation of CO₂ has settled down.
Cryo Option: Your yield on this beer is going to be awful. You can substitute up to half of the total hop bill with Cryo versions of these hops, if available, at half the weight listed for each hop.