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Recipe: North Park Sorta Mostly Dead
Courtesy of Kelsey McNair of North Park Beer in San Diego, here’s a homebrew-scale recipe for their new-school, double dry-hopped West Coast IPA with Citra, Mosaic, and Strata—a beer that won gold at the formidable LA IPA Fest in 2020.
Photo: Courtesy North Park Beer
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The North Park team are no strangers to winning awards for their IPAs—and, in fact, they just took home Brewery and Brewer of the Year honors in the 2,001–5,000 barrel category at the 2022 Great American Beer Festival.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.066
FG: 1.010
IBUs: 52
ABV: 7.4%
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The North Park team are no strangers to winning awards for their IPAs—and, in fact, they just took home Brewery and Brewer of the Year honors in the 2,001–5,000 barrel category at the 2022 Great American Beer Festival.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.066
FG: 1.010
IBUs: 52
ABV: 7.4%
[PAYWALL]
MALT/GRAIN BILL
11.9 lb (5.4 kg) Weyermann Extra Pale Premium Pilsner
3 oz (85 g) acidulated malt
0.5 oz (14 g) Weyermann Carafa Special III (unmilled)
YEAST
Chico or any other clean California ale strain
HOPS & ADDITIONS SCHEDULE
1 oz (28 g) Chinook at first wort [52 IBUs]
3.6 oz (102 g) dextrose at 15 minutes
1 tsp (5 ml) yeast nutrient at 15 minutes
0.4 oz (11 g) Citra Incognito at knockout (see below)
1 ml alpha acetolactate decarboxylase enzyme (ALDC) at each dry hop
2 oz (57 g) Mosaic Cryo at first dry hop
6 oz (170 g) Strata, 3 oz (85 g) Mosaic, 1 oz (28 g) Mosaic Cryo at second dry hop
25 ml Biofine Clear before packaging
DIRECTIONS
Mill the pilsner and acidulated malts, mix in the unmilled Carafa III, and mash at 153°F (67°C) for 20 minutes. Recirculate until your runnings are clear, then run off into the kettle and add the first-wort hops. Sparge and top up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding dextrose and yeast nutrient with 15 minutes left in the boil. After the boil, carefully collect about 1 pint (or half-liter) of hot wort, mix the Citra Incognito into it, and add this mixture to your sanitized fermentor. Chill the remaining wort to about 64°F (18°C), aerate well, and pitch the yeast. Ferment at 67°F (19°C). When the gravity has dropped below 1.038, raise to 70°F (21°C) for a diacetyl rest. When the gravity has dropped to 1.014–1.016, add the first dry hops. When fermentation is complete, add the second dry hops. Add the ALDC enzyme with each dry-hop addition. Two days after the second dry hop, do a forced diacetyl test (see “Hunting for Diacetyl,” beerandbrewing.com). If clear, cold crash to 32°F (0°C). Add Biofine and rack to keg or bottling bucket when beer is brilliantly clear. Package and carbonate to about 2.55 volumes of CO2.
BREWER’S NOTES
I recommend using soft water (reverse osmosis or distilled) as a base and target 50 ppm calcium, 100 ppm sulfate, 50 ppm chloride for the mash. We target a pH of 5.35 in the mash, so you may need to adjust the amount of acidulated malt used depending on the composition of your source water.
