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Recipe: Pinthouse Pizza Fog Runner
This juicy double IPA recipe, courtesy of the Pinthouse Pizza brewpub in Austin, Texas, is loaded with hop-fueled flavors of pulpy tropical fruit and peeled citrus, while maintaining a clean, snappy finish.
Photo: Matt Graves/www.mgravesphoto.com
“Fog Runner is a pillowy, juice-driven DIPA that maintains our signature dry-yet-juicy hops profile, compliments of Imperial Yeast’s Juice strain," says Joe Mohrfeld, director of brewing at Pinthouse Pizza in Austin, Texas.
"Fog Runner is loaded with hop-fueled flavors of pulpy tropical fruits and peeled citrus, while maintaining a clean, snappy finish. We were influenced by the Hazy DIPAs Evan Price is brewing at Green Cheek and designed this beer to be just a little bit better than what he is making.”
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“Fog Runner is a pillowy, juice-driven DIPA that maintains our signature dry-yet-juicy hops profile, compliments of Imperial Yeast’s Juice strain," says Joe Mohrfeld, director of brewing at Pinthouse Pizza in Austin, Texas.
"Fog Runner is loaded with hop-fueled flavors of pulpy tropical fruits and peeled citrus, while maintaining a clean, snappy finish. We were influenced by the Hazy DIPAs Evan Price is brewing at Green Cheek and designed this beer to be just a little bit better than what he is making.”
[PAYWALL]
Listen Up!
Tune in to the Craft Beer & Brewing Magazine® podcast Episode 50 for more of Joe Mohrfeld and Pinthouse Pizza’s approach to selecting and using hops.
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ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.083
FG: 1.016
IBUs: N/A
ABV: 9%
MALT/GRAIN BILL
11 lb (5 kg) Pilsner
2.1 lb (936 g) unmalted wheat
1.6 lb (709 g) flaked oats
12 oz (340 g) acidulated malt
5 oz (142 g) Crystal 40
HOPS SCHEDULE
0.1 oz (3 g) Cashmere [7.7% AA] at 75minutes
3 oz (85 g) Cashmere [7.7% AA] at whirlpool when 175°F (79°C)
8 oz (227 g) Galaxy, dry hop on Day 2
8 oz (227 g) Strata, dry hop on Day 2
6 oz (170 g) Citra, dry hop on Day 2
3 oz (85 g) Citra Cryo, dry hop on Day 2
YEAST
Imperial A38 Juice
DIRECTIONS
Mill the grains and mash at 149°F (65°C). After mash in, immediately begin vorlauf for 15 minutes or until conversion has occurred, then run off into the kettle. Sparge the grains at 168°F (76°C) and top up as necessary to obtain 5.5 gallons (23 liters) of wort—or more, depending on your evaporation rate. Boil for 75 minutes, following the hops schedule.
After the boil, add cold water to achieve 175°F (79°C) and desired knockout volume before adding the whirlpool hops. Chill the wort to slightly below fermentation temperature, about 65°F (18°C). Aerate the wort, pitch the yeast, and allow the temperature to rise to 70°F (21°C). Ferment the first day at 70°F (21°C). On the second day, let the temperature free rise to 73°F (23°C) and dry hop. Drop the temperature to 33°F (0.5°C) after fermentation is complete, around Day 9 or 10. Condition at 33°F (0.5°C) for 6–8 days, carb to 2.5 volumes, and package.
BREWER’S NOTES
Ensure yeast health and pitch the proper amount. If possible, test for diacetyl before crashing when fermentation is complete. We like to add calcium chloride to give it a fuller mouthfeel and balance the sulfate in our water. (The resulting chloride to sulfate ratio should be 3:1.)
