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EXTRACT
Batch size: 5 gallons (19 liters)
OG: 1.066
FG: 1.018
IBUs: 46
ABV: 6.4%
MALT/GRAIN BILL
9 lb (4.1 kg) wheat liquid malt extract (LME)
1 lb (454 g) dextrin malt
12 oz (340 g) Simpsons Golden Naked Oats
HOPS SCHEDULE
0.5 oz (14 g) Magnum [15% AA] at 30 minutes
1 oz (28 g) each Citra [11% AA] and Galaxy [14.25% AA] at whirlpool for 40 minutes
1 oz (28 g) each Citra [11% AA] and Galaxy [14.25% AA] at whirlpool for 20 minutes
1 oz (28 g) each Citra and Galaxy at dry hop, Day 2
1 oz (28 g) each Citra and Galaxy, dry hop in secondary
YEAST
Wyeast WY1318 London Ale III or White Labs WLP007 Dry English Ale
DIRECTIONS
Crush the dextrin malt and Golden Naked Oats and place them in a nylon grain bag. Start heating 4.5 gallons (17 liters) of water. While the water is heating, dip the grain bag in, swirling it to thoroughly soak the grain. Heat for 20 minutes without exceeding 155°F (68°C)—turning down the heat as necessary. Remove the bag and rinse the grain with 2 quarts (1.9 l) of 165°F (74°C) water. Take the pot off the heat and add the malt extract. Stir the wort until the extract is fully dissolved, then place the pot back on the burner. Bring to a boil, and boil for 30 minutes, adding the Magnum at the start of the boil. Then whirlpool for 40 minutes, adding hops according to the schedule.
Chill the wort to about 65°F (18°C), aerate well, and pitch the yeast. Ferment between 65–70°F (18-20°C). On the second day of active fermentation, add the first dry-hop addition. After 4 days, rack the beer to secondary and add the second dry-hop addition. After 4 or 5 days more, the beer is ready for packaging.
BREWER’S NOTES
Water treatment: The hardest part of making this beer is adjusting your water chemistry, but don’t let that scare you off. The silky mouthfeel is worth the hassle. Use calcium chloride and calcium sulfate additions to adjust your water to about 150–180 ppm chloride and 90–100 ppm sulfate.
Hops: Substitute other tropical and citrus-forward varieties, especially if you can get some of the more interesting varieties from New Zealand or Australia.
Milkshake variation: If you are a fan of milkshake IPAs, substitute 1 pound (454 g) of lactose for 1 pound of the extract and add the lactose for the last 10 minutes of the boil.