Recipe: Root Down Kali Mist

Here’s a homebrew-scale recipe for Pennsylvania-based Root Down’s golden West Coast–style IPA.

Root Down Brewing Co. Jan 13, 2020 - 3 min read

Recipe: Root Down Kali Mist Primary Image

Photo: Courtesy Root Down Brewing Co.

All Access Subscribers can download the Beersmith and BeerXML version of this recipe. Subscribe today.

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.057
FG: 1.009
IBUs: 40
ABV: 6.3%

8.3 lb (3.8 kg) Weyermann Pilsner
2.1 lb (953 g) Weyermann Munich I

0.3 oz (8.5 g) Saphir [2.9% AA] at first wort hopping (FWH)
0.1 oz (3 g) Comet [9.5% AA] at FWH
1 Whirfloc tablet at 10 minutes
0.9 oz (25 g) Comet [9.5% AA] at 5 minutes
0.3 oz (8.5 g) CTZ [16%AA] at 5 minutes
0.9 oz (25 g) Comet [9.5% AA] at whirlpool
0.4 oz (11 g) CTZ [16% AA] at whirlpool
0.4 oz (11 g) Simcoe [13.3% AA] at whirlpool

Dry Hop (3 days in secondary)
0.9 oz (25 g) Comet [9.5% AA]
1.25 oz (35 g) CTZ [16% AA]
0.9 oz (25 g) Simcoe [13.3% AA]

Fermentis Safale US-05 American Ale Yeast

Mash the grains at 152°F (67°C) for 60 minutes. Vorlauf until your runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 90 minutes following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast.

Ferment at 68°F (20°C) until fermentation is complete. If possible, chill the finished beer to 59°F (15°C) to flocculate the yeast. Remove the yeast or transfer to a secondary vessel purged with CO2. Add the dry hops and hold at 59°F (15°C) for 3 days. Chill to 34°F (1°C) and condition for one week.