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Recipe: New Anthem Steez IPA
New Anthem says the grist of this hazy IPA has evolved over the past few years; this recipe reflects the most recent state of the juicy-hops-driven beer that scored a 100 with our blind panel and was named one of our Best 19 Beers of 2019.
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.073
FG: 1.018
IBUs: N/A
ABV: 7.3%
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.073
FG: 1.018
IBUs: N/A
ABV: 7.3%
[PAYWALL]
MALT/GRAIN BILL
9.3 lb (4.2 kg) 2-row pale
3.2 lb (1.5 kg) malted oats (with husks)
1.2 lb (544 g) flaked oats
4 oz (113 g) Belgian biscuit
Acidulated malt to adjust mash pH to 5.2
HOPS SCHEDULE
0.8 oz (23 g) Nugget [15% AA] at FWH (about 40 IBUs)
3 oz (85 g) Citra [12.8% AA] at whirlpool (185°F/85°C) for 45 minutes
3 oz (85 g) Mosaic [12.3% AA] at whirlpool for 25 Minutes
1 oz (28 g) Simcoe [13.3% AA] at whirlpool for 25 Minutes
4 oz (113 g) Citra at dry hop on Day 4
4 oz (113 g) Mosaic at dry hop on Day 4
3 oz (85 g) Citra at dry hop on Day 7
3 oz (85 g) Mosaic at dry hop on Day 7
1 oz (28 g) Simcoe at dry hop on Day 7
YEAST
Omega OYL-011 British Ale V
DIRECTIONS
Mash the grains at 151°F (66°C) for 25 minutes. Vorlauf for 15 minutes then run off into the kettle. Sparge the grains and top up as necessary to get 6 gallons (23 liters) of wort, or more, depending on your evaporation rate. Boil 60 minutes, adding hops according to the schedule. Whirlpool for 45 minutes, adding first whirlpool addition at the start and the next after 20 minutes. After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast (ensure a healthy pitch of the correct amount yeast). Ferment at 65°F (18°C). Add dry hops according to the schedule. Crash and remove dry hops on Day 11.
BREWER’S NOTES
Add acidulated malt to adjust the mash pH to 5.2 (1 percent of acidulated to malt per 0.1 of pH reduction needed). We target a 5:1 chloride-to-sulfate ratio in our mash and shoot for about 155 ppm of chloride. We also find we like our beers with a firmer bittering charge than is often seen. Enjoy!
