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Recipe: Kleiner Hund Session IPA
Amarillo and Simcoe lead the way in this session IPA recipe from Josh Weikert’s Make Your Best series.
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You could sub in just about any fruit-forward, New World hops here, but there’s just something about Simcoe and Amarillo in a session-strength beer that seems to work better. Ultimately, this is about creating a robust yet low-gravity grist to balance the hops. If you get that part right, the rest is a cakewalk.
For more on this style, see Make Your Best Session IPA.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.044
FG: 1.012
IBUs: 45
ABV: 4.3%
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You could sub in just about any fruit-forward, New World hops here, but there’s just something about Simcoe and Amarillo in a session-strength beer that seems to work better. Ultimately, this is about creating a robust yet low-gravity grist to balance the hops. If you get that part right, the rest is a cakewalk.
For more on this style, see Make Your Best Session IPA.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.044
FG: 1.012
IBUs: 45
ABV: 4.3%
[PAYWALL]
MALT/GRAIN BILL
5 lb (2.3 kg) Maris Otter
1 lb (454 g) crystal 20L
1 lb (454 g) Munich
1 lb (454 g) Vienna
8 oz (227 g) flaked oats
HOPS SCHEDULE
0.75 oz (21 g) Simcoe at 60 minutes [35 IBUs]
1 oz (28 g) Simcoe at 5 minutes [10 IBUs]
2 oz (57 g) Amarillo at flameout/whirlpool
YEAST
Wyeast 1318 London Ale III
DIRECTIONS
Mill the grains and mash at 154°F (68°C) for 60 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 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, cooling the wort to 180°F (82°C) if possible. Add the whirlpool hops and allow 15 minutes to steep. Chill to 68°F (20°C), aerate the wort, and pitch the yeast. Ferment at 68°F (20°C) for 7 days, then allow to rise to room temperature for 2–3 days. Crash to 35°F (2°C) for 2 days, then package and carbonate to about 2.5 volumes of CO2.
BREWER’S NOTES
If adding the Amarillo to the whirlpool at 180°F (82°C), this adds a calculated 9 IBUs—but I don’t count them or adjust the kettle hops. In reality they add minimal bitterness but plenty of aroma and flavor.
