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Recipe: Grains of Wrath Crypt Keeper IPA
Here is a homebrew-scale recipe for Grains of Wrath’s Citra-hopped West Coast–style IPA, which scored a 99 with our blind panel earlier this year, delighted our editors, and became one of our Best 20 Beers of 2020.
According to Mike Hunsaker, cofounder and brewer, the beer “brings bright citrus and tropical notes balanced with a smooth, easy malt back.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.060
FG: 1.010
IBUs: 60
ABV: 6.9%
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According to Mike Hunsaker, cofounder and brewer, the beer “brings bright citrus and tropical notes balanced with a smooth, easy malt back.”
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.060
FG: 1.010
IBUs: 60
ABV: 6.9%
[PAYWALL]
MALT/GRAIN BILL
7.9 lb (3.6 kg) Rahr Premium Pilsner
1.44 lb (653 g) Weyermann pale wheat malt
11.4 oz (323 g) Weyermann Munich I
2 oz (57 g) Weyermann acidulated
HOPS & ADDITIONS SCHEDULE
10.4 oz (295 g) dextrose at 90 minutes
0.68 oz (19 g) Citra [12% AA] at 80 minutes
0.17 oz (5 g) Citra [12% AA] at 60 minutes
0.68 oz (19 g) Citra [12% AA] at 5 minutes
2.4 oz (68 g) Citra [12% AA] at whirlpool (see below)
8.5 oz (241 g) Citra at dry hop (see below)
YEAST
Brewing Science BSI-1 American Ale or other clean-fermenting American ale strain
DIRECTIONS
Adjust water for a 4:1 ratio of calcium sulfate to calcium chloride. Mill the grains and mash at 152°F (67°C) for 45 minutes, going for a mash pH between 5.2 and 5.3. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate. Boil for 90 minutes, following the hops and additions schedule. After flameout, cool the wort to 180°F (82°C), add the whirlpool hops, spin the wort for 10 minutes, then rest for 20 minutes. Chill the wort to about 65°F (18°C), aerate well, and pitch the yeast. Ferment at 67°F (19°C). Three days after the beer reaches final gravity, rack to secondary (or remove yeast, if using a conical). After another day, add the dry hops. After 5 more days, do a force test to check for diacetyl (see “Hunting for Diacetyl,” beerandbrewing.com). After 2 days in a row of negative tests, crash, package, and carbonate.
