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Recipe: Roaring Table Tuba Solo Hazy IPA
This homebrew-scale recipe from Roaring Table cofounder Lane Fearing demonstrates their approach to smooth, juicy IPAs, including requisite attention to the water profile. (There’s a reason it went on to become one of our Best 20 Beers in 2021.)
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When it comes to hazy IPAs, “the ones that pull off all the acrobatics then really stick their landings can convince even the most crotchety skeptics,” we write in our editors’ review of Tuba Solo, one of our Best 20 Beers in 2021.
“Tuba Solo is one of those that delighted our seasoned judges and editors alike. The heady aroma delivers a beachy mix of pineapple, orange, mango, guava, and lime, with softer floral notes like the lei received upon arriving at the island. On the palate, the fruity hop flavor bursts with exuberance, pulling off some rare tricks: It’s sweet but doesn’t cloy; it’s smooth, without a trace of hop burn; and there is an earthy quality that keeps it interesting and different. The all-around softness continues into the finish, drying out just enough to compel more sips, and another glass, and then we’ll just see where the day leads.”
For more about the brewery in Lake Zurich, Illinois, see Breakout Brewer: Roaring Table.
ALL-GRAIN
Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 70%
OG: 1.076
FG: 1.022
IBUs: Don’t sweat it.
ABV: 7.1%
When it comes to hazy IPAs, “the ones that pull off all the acrobatics then really stick their landings can convince even the most crotchety skeptics,” we write in our editors’ review of Tuba Solo, one of our Best 20 Beers in 2021.
“Tuba Solo is one of those that delighted our seasoned judges and editors alike. The heady aroma delivers a beachy mix of pineapple, orange, mango, guava, and lime, with softer floral notes like the lei received upon arriving at the island. On the palate, the fruity hop flavor bursts with exuberance, pulling off some rare tricks: It’s sweet but doesn’t cloy; it’s smooth, without a trace of hop burn; and there is an earthy quality that keeps it interesting and different. The all-around softness continues into the finish, drying out just enough to compel more sips, and another glass, and then we’ll just see where the day leads.”
For more about the brewery in Lake Zurich, Illinois, see Breakout Brewer: Roaring Table.
ALL-GRAIN
Batch size: 5.5 gallons (21 liters)
Brewhouse efficiency: 70%
OG: 1.076
FG: 1.022
IBUs: Don’t sweat it.
ABV: 7.1%
[PAYWALL]
MALT/GRAIN BILL
9 lb (4.1 kg) Golden Promise
1.8 lb (816 g) white wheat malt
1 lb (454 g) rice hulls
13.6 oz (386 g) flaked oats
13.6 oz (386 g) flaked wheat
13.6 oz (386 g) oat malt
6.4 oz (181 g) Briess Blonde RoastOat Malt
4 oz (113 g) acidulated malt
HOPS & ADDITIONS SCHEDULE
0.5 oz (14 g) Mosaic at 20 minutes [10 IBUs]
13.6 oz (386 g) dextrose at 10 minutes
13.6 oz (386 g) maltodextrin at 10 minutes
0.5 oz (14 g) Mosaic at 5 minutes [3 IBUs]
8 oz (227 g) Citra at whirlpool
2 oz (57 g) Galaxy at dry hop on Day 3
2 oz (57 g) El Dorado and 1 oz (28 g) each Citra, Galaxy, and Mosaic Cryo at dry hop on Day 10
YEAST
Omega OYL-011 British Ale V
DIRECTIONS
Add the rice hulls to the milled grains and mash at 153°F (67°C) for 1 hour, targeting a pH of 5.3. Run off into the kettle, sparging and topping up as necessary to get about 7 gallons (26.5 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops and sugars according to the schedule. After the boil, conduct a whirlpool step: Stir to create a vortex; when the wort has cooled to 180°F (82°C), add the whirlpool hops and steep for 30 minutes. Chill to 64°F (18°C), aerate thoroughly, and pitch the yeast. Ferment at 66°F (19°C) for the first 3–4 days, then add the first dry hops and allow the temperature to free rise. At terminal gravity, lower to 60°F (16°C), dump the yeast, then add the second dry hops around Day 10. After 3 more days, crash, package, carbonate, and give it another week to condition.
BREWER’S NOTES
We target a 4:1 chloride-to-sulfate ratio, using sodium chloride and potassium chloride to keep calcium below 50 ppm. Target a post-boil pH around 5. Avoid oxygen at all costs.
