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Recipe: Foam Like Clockwork
Courtesy of the team at Foam Brewers, this homebrew-scale recipe is for one of their first double IPAs to enter their regular rotation for can releases.
Photos: Montgomery Sheridan
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Like Clockwork remains a favorite at Foam Brewers. There are no boil hops—just one substantial whirlpool addition and two dry-hop additions, producing notes of ripe oranges, pineapple, resin, and soft pine.
For more about the brewery and their approach, see Breakout Brewer: Foam.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.074
FG: 1.011
IBUs: 60
ABV: 8.2%
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Like Clockwork remains a favorite at Foam Brewers. There are no boil hops—just one substantial whirlpool addition and two dry-hop additions, producing notes of ripe oranges, pineapple, resin, and soft pine.
For more about the brewery and their approach, see Breakout Brewer: Foam.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.074
FG: 1.011
IBUs: 60
ABV: 8.2%
[PAYWALL]
MALT/GRAIN BILL
10 lb (4.5 kg) pilsner
3 lb (1.4 kg) flaked wheat
1 lb (454 g) Weyermann Carafoam
HOPS & ADDITIONS SCHEDULE
4.5 oz (125 g) Centennial at flameout/whirlpool [60 IBUs]
1 lb (454 g) dextrose at whirlpool (optional)
7 oz (198 g) Citra at first dry hop
3.5 oz (99 g) Simcoe at second dry hop
3.5 oz (99 g) Galaxy at second dry hop
YEAST
Omega Yeast OYL-003 London Ale
DIRECTIONS
Mill grains and mash at 150°F (65.5°C) for 30 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 liters) of wort, depending on your evaporation rate. Boil for 90 minutes, shut off flame, and add whirlpool hops. (Optionally, add dextrose if needed to hit target gravity.) Stir to create a vortex for about 5 minutes, then allow 10 minutes to settle. Chill wort to about 68°F (20°C), aerate, and pitch yeast. Ferment at 68–70°F (20–21°C). When the gravity has dropped to the 1.020–1.024 range, add first dry hops. After a few more days, when fermentation has stopped, add second dry hops (dumping the previous hop trub, if possible). After 3 more days, crash, package, and carbonate to about 2.5 volumes of CO2.
BREWER’S NOTES
Consider local ingredients: At Foam we use a lot of locally grown and processed craft malt. We also use a lot of local hops in the whirlpool—specifically Centennial from Champlain Valley Hops or Whitefield Hop Yard.
Water: Our brewing water in Vermont is very soft, which makes for great soft, hoppy beers. We do add a small amount of calcium chloride to the mash; we recommend adding 6–8 grams, depending on your water profile.
Mash pH: We acidify our mash to hit a target pH of 5.3.
Double whirlpool: Occasionally we take the whirlpool a step further, sending the hopped wort through a loop we designed to cool the wort down to 175°F (80°C), then we do a second larger whirlpool addition for an extra hop punch. At that temperature, isomerization is negligible, so there’s no extra bittering—but huge flavor potential.
