This is a homebrew-scale recipe for Pinthouse Pizza’s flagship IPA, Electric Jellyfish. For much more on IPA from Joe Mohrfeld, see his video course, Brewing Modern IPAs with Pinthouse, available to All Access subscribers. Also check out Craft Beer & Brewing Podcast Episode 50, where Mohrfeld goes deep on hop selection and use.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.064
FG: 1.015
IBUs: 72
ABV: 6.5%
MALT/GRAIN BILL
5.4 lb (2.5 kg) pale ale
4.9 lb (2.2 kg) pilsner
10 oz (283 g) flaked barley
10 oz (283 g) crystal 40L
8 oz (227 g) acidulated
6 oz (170 g) Carapils
HOPS SCHEDULE
0.35 oz (10 g) Ekuanot in mash [3 IBUs]
0.12 oz (3 g) Simcoe at FWH [6 IBUs]
0.23 oz (7 g) Simcoe at 75 minutes [10 IBUs]
0.23 oz (7 g) Simcoe at 30 minutes [7 IBUs]
1 oz (28 g) Chinook at whirlpool [15 IBUs]
1 oz (28 g) Simcoe at whirlpool [15 IBUs]
0.6 oz (17 g) Calypso at whirlpool [9 IBUs]
0.3 oz (9 g) Ekuanot at whirlpool [7 IBUs]
3.4 oz (96 g) Citra at dry hop
3.4 oz (96 g) Simcoe at dry hop
2.6 oz (74 g) Azacca at dry hop
1.7 oz (48 g) Citra Cryo at dry hop
1.7 oz (48 g) Simcoe Cryo at dry hop
1.7 oz (48 g) Strata at dry hop
YEAST
Kölsch strain, such as White Labs WLP029 German Ale/Kölsch
DIRECTIONS
Mill the grains, add the mash hops, and mash in at 154°F (68°C) for 15 minutes. Do a vorlauf step until the runnings are free of floating particles, then run off into the kettle onto the first-wort hops (FWH). Sparge with 168°F (76°C) water, topping up as necessary to get about 6.5 gallons (25 liters) of wort. Boil for 75 minutes, adding hops according to the schedule. After the boil, stir to create a vortex, then—when the wort has dropped to 205°F (96°C)—add the whirlpool hops and steep for 20 minutes. Chill to about 65°F (18°C), aerate well, and pitch the yeast. Ferment at 65–70°F (18–20°C) until the beer reaches terminal gravity, then cool to 55°F (13°C). After 3 days, drop the yeast or rack into secondary, then add dry hops for 3 days. Chill to 33°F (1°C) for maturation for about 7 days, then package and carbonate. (The beer’s total tank time is about 3 weeks.)
BREWER’S NOTES
Water profile: Adjust to get 5:2 sulfate-to-chloride ratio.
Yeast: Pitching rate is important with Kölsch yeast. Target 1–1.5 million cells/ml and oxygenate (aerate) well at knockout. Don’t chill the beer until the typical sulfur notes have completely dissipated.