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Recipe: Fidens Jasper Double IPA
Courtesy of Fidens cofounder and head brewer Steve Parker, here is a homebrew-scale recipe for Jasper—the first double IPA brewed at Fidens and an all-Citra showcase that remains among their most popular beers.
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.075
FG: 1.015
IBUs: 50
ABV: 7.8%
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.075
FG: 1.015
IBUs: 50
ABV: 7.8%
[PAYWALL]
MALT/GRAIN BILL
11.25 lb (5.1 kg) Rahr two-row pale
2.2 lb (1 kg) flaked oats
12 oz (340 g) Simpsons Golden Promise
HOPS SCHEDULE
0.35 oz (10 g) Citra at 60 minutes [15 IBUs]
6.2 oz (176 g) Citra at whirlpool [35 IBUs]
8 oz (227 g) Citra at dry hop
YEAST
Wyeast 1318 London Ale III, other English ale yeast, or other favored strain for hazy IPA
DIRECTIONS
Mill the grains and mash at 155°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 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, do a whirlpool step: Stir or recirculate to create a vortex, cool wort to about 175°F (79°C), add the whirlpool hops, and allow 20 minutes to steep. Chill to about 65°F (18°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C). Once fermentation is complete and gravity is stable, cool to 60°F (16°C) for 2 days, drop or rack off sediment, and add the dry hops. (Optionally, halve the dry hops to add on 2 consecutive days.) After 5–6 days, crash, package, and carbonate to about 2.4 volumes of CO2.
BREWER’S NOTES
Our water profile for this beer is 125 ppm calcium chloride/75 ppm sulfate. Explore different ratios to find the profile you like best.
