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Recipe: Kehrwieder SHIPA Callista
Courtesy of Oliver Wesseloh, brewer and founder of Kehrwieder Kreativbrauerei in Hamburg, Germany, this single-hopped IPA goes all-in on Callista.
Released by the Hop Research Center Hüll in 2016, Callista is a lower-alpha but fruit-forward hop variety that can produce aromas of berries, stone fruit, pears, and citrus. However, Kehrwieder has produced more than two dozen different versions of SHIPA, each featuring a different aroma hop. Feel free to adapt the recipe and sub in your own favorite.
For more on brewing a different sort of IPA using German malt and aroma hops, see German IPA—It Should Be More of a Thing.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.068
FG: 1.011
IBUs: 65
ABV: 7.5%
Released by the Hop Research Center Hüll in 2016, Callista is a lower-alpha but fruit-forward hop variety that can produce aromas of berries, stone fruit, pears, and citrus. However, Kehrwieder has produced more than two dozen different versions of SHIPA, each featuring a different aroma hop. Feel free to adapt the recipe and sub in your own favorite.
For more on brewing a different sort of IPA using German malt and aroma hops, see German IPA—It Should Be More of a Thing.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.068
FG: 1.011
IBUs: 65
ABV: 7.5%
[PAYWALL]
MALT/GRAIN BILL
12 lb (5.4 kg) Vienna
9 oz (255 g) Weyermann CaraFoam/CaraPils
HOPS SCHEDULE
2 oz (57 g) Callista at FWH [30 IBUs]
1.3 oz (37 g) Callista at 30 minutes [15 IBUs]
1.8 oz (51 g) Callista at 10 minutes [10 IBUs]
1.7 oz (48 g) Callista at 5 minutes [5 IBUs]
2 oz (57 g) Callista at whirlpool [5 IBUs]
1.33 oz (38 g) Callista at first dry hop
2 oz (57 g) Callista at second dry hop
YEAST
Wyeast WY1056 American Ale
DIRECTIONS
Mills the grains and mash at 152°F (67°C) for 45 minutes. Vorlauf until the runnings are clear, then run off into the kettle with first wort hops. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort. Boil for 45 minutes, adding hops according to the schedule. After the boil, stir for 5 minutes to create a vortex, add the whirlpool hops, and allow 20 minutes to settle. Chill to about 63°F (17°C), aerate well, and pitch the yeast. Ferment at 61°F (16°C) for about a week, then allow the temperature to free rise. Once fermentation is complete, add the first dry hops, then add the second dry hops 5 days later. After 5 more days, crash to 35°F (2°C), then bottle or keg the beer and carbonate to about 2.25 volumes.
BREWER’S NOTES
Hops: With its complex fruity notes, Callista is a fantastic hop to showcase in a German IPA. Leaning into this low-alpha but comparatively high-beta variety should produce a different, smoother type of bitterness than you are used to in an IPA. Leaning on such a hop in quantity means that there will be more vegetal matter than usual, so we’ve adjusted the initial volume. Leave that lovely green sludge behind.
Water: Wesseloh recommends a 6:1 ratio of sulfate to chloride (300ppm SO4, 50ppm Cl) for a flinty, bright bitterness.
