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Recipe: Reuben’s Triple Crush
This homebrew-scale recipe is based on Reuben’s Brews’ popular triple IPA, which also scored a 96 with our blind panel. Emphasize yeast health with a big starter, dry hop generously, then give it enough time to cold-condition.
Photo: Matt Graves/mgravesphoto.com
For more from Adam Robbings of Reuben's Brews on brewing hazy triple IPAs, and on the method behind this recipe, check out his Bigger and Juicier Brewer's Perspective.
ALL-GRAIN
Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50
ABV: 10%
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For more from Adam Robbings of Reuben's Brews on brewing hazy triple IPAs, and on the method behind this recipe, check out his Bigger and Juicier Brewer's Perspective.
ALL-GRAIN
Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 75%
OG: 1.092
FG: 1.016
IBUs: 50
ABV: 10%
[PAYWALL]
MALT/GRAIN BILL
14 lb (6.4 kg) German pilsner
1.25 lb (567 g) flaked oats
12 oz (340 g) white wheat malt
8 oz (227 g) wheat flakes
2 oz (57 g) honey malt
HOPS & ADDITIONS SCHEDULE
1 lb (454 g) corn sugar at 10 minutes
2 oz (57 g) Citra [13% AA] at flame-out
14 oz (197 g) Citra [13.0% AA] at dry hop
YEAST
Wyeast 1318 London Ale III, Omega OYL-011 British Ale V, Imperial A38 Juice, or similar
DIRECTIONS
Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.
After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate.
