Make It: Tin Roof Juke Joint IPA | Craft Beer & Brewing

Make It: Tin Roof Juke Joint IPA

Nick Soulias of Tin Roof in Baton Rouge, Louisiana, says that yeast is key to accentuating hop character in "juicy" beers. He puts it to work here in their flagship IPA recipe.

Nick Soulias 11 days ago

Make It: Tin Roof Juke Joint IPA Primary Image

The house yeast of Tin Roof Brewing in Baton Rouge, Louisiana, is the A38 "Juice" strain from Imperial Yeast of Portland, Oregon. This is an increasingly popular strain for brewing hazy IPAs, with an ester profile that accentuates the style's typical hop varieties.

This is a homebrew-scale version of Juke Joint, Tin Roof's flagship IPA, heavily dry-hopped with Mosaic, Amarillo, and Centennial for aromas of berry, citrus, and tropical-fruit, with earthy and melon background notes.

ALL-GRAIN
Batch size:  5 gallons (19 liters)
Brewhouse efficiency: 85%
OG: 1.059
FG: 1.014
IBUs: 35
ABV: 6%

MALT/GRAIN BILL
6.9 lb (3.1 kg) Pilsen malt
1.8 lb (817 g) flaked oats
1.3 lb (590 g) malted oats
1 lb (454 g) DextraPils
1.4 oz (40 g) acidulated malt
4.16 g calcium chloride in the mash

HOPS AND ADDITIONS SCHEDULE
.5 oz (14 g) Bravo [15% AA] at FWH
4.16 g calcium chloride, 2 g calcium sulfate, and 1 g of yeast nutrient at 10 minutes
1 oz (28 g) Mosaic [12% AA] at late whirlpool
4.2 oz (119 g) Amarillo [8% AA] dry hop
3.2 oz (91 g) Mosaic [12% AA] dry hop
2.1 oz (60 g) Centennial [11% AA] dry hop 

YEAST
Imperial Organic Yeast A38 Juice

DIRECTIONS
Mash the grains at 154°F (68°C) for 45 minutes. Vorlauf until your runnings are clear, then run off into the kettle. (Remember to add the FWH hops.) 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 30 minutes, adding the salts and yeast nutrient with 10 minutes left in the boil.

After the boil, spin the wort, add the whirlpool hops, and cover. Let rest for 10 minutes. Chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast. Ferment at 64°F (18°C). When the yeast gets going, add the dry hops. Let the beer sit on the hops for 5 days. Crash the beer and package.

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