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Recipe: Training Bines Hazy IPA
The Cellarmaker Training Bines IPA that we named one of our Best 20 Beers in 2022 was one of five that came from five different breweries in an unusual collaboration project. Now, you can brew it on your own system.
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The Cellarmaker beer we’ve named one of our Best 20 Beers in 2022 isn’t the only Training Bines out there. Led by Austin’s Pinthouse Brewing, four other breweries joined the friendly collaboration: Alvarado Street, Cloudburst, Green Cheek, and Highland Park—each brewing their own versions of the beer on their own systems, but following nominally the same recipe.
What follows here is a homebrew-scale version we’ve adapted from information shared by Pinthouse cofounder Joe Mohrfeld—in a detailed email that he originally sent out to his fellow collaborators—and from Pinthouse’s own brew log.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.070
FG: 1.017
IBUs: Don’t stress.
ABV: 7%
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The Cellarmaker beer we’ve named one of our Best 20 Beers in 2022 isn’t the only Training Bines out there. Led by Austin’s Pinthouse Brewing, four other breweries joined the friendly collaboration: Alvarado Street, Cloudburst, Green Cheek, and Highland Park—each brewing their own versions of the beer on their own systems, but following nominally the same recipe.
What follows here is a homebrew-scale version we’ve adapted from information shared by Pinthouse cofounder Joe Mohrfeld—in a detailed email that he originally sent out to his fellow collaborators—and from Pinthouse’s own brew log.
ALL-GRAIN
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
OG: 1.070
FG: 1.017
IBUs: Don’t stress.
ABV: 7%
[PAYWALL]
MALT/GRAIN BILL
5.5 lb (2.5 kg) two-row pale
5.4 lb (2.4 kg) pilsner
13.5 oz (383 g) flaked oats
10 oz (283 g) acidulated malt
9 oz (255 g) flaked barley
4.5 oz (128 g) crystal 20L
4.5 oz (128 g) CaraPils
HOPS SCHEDULE
0.1 oz (3 g) Simcoe as mash hops
0.4 oz (11 g) Simcoe at first wort
2.8 oz (79 g) Simcoe at whirlpool
2 oz (57 g) each Citra, Mosaic, Simcoe at dry hop
1 oz (28 g) each Cryo Citra and Cryo Simcoe at dry hop
0.5 oz (14 g) Motueka at dry hop
YEAST
Wyeast 1007 German Ale or similar
DIRECTIONS
Mill the grains, add the mash hops, and mash at 155°F (68°C) for 15 minutes or until conversion has occurred. Recirculate until your runnings are free of particulate, then run off into the kettle onto first-wort hops. Sparge and top up as necessary to get about 6.5 gallons (25 liters) of wort, depending on your evaporation rate. Boil for 75 minutes. After the boil, do a whirlpool step: Stir or recirculate to create a vortex; once the temperature has dropped to 190°F (88°C), add the whirlpool hops and steep 10 minutes. Chill to about 65°F (18°C), aerate, and pitch the yeast. Ferment at 65–70°F (18–21°C) until the beer reaches terminal gravity, then cool to 55°F (13°C). After 2 days, drop the yeast or rack into secondary, then add dry hops for 3 days, rousing hops each day with CO2 if possible. Chill to 33°F (1°C) for maturation for about 5 days, then package and carbonate.
BREWER’S NOTES
Hops: Get the best quality you can source. In Mohrfeld’s words, “Use some good hops and don’t fuck it up … like Italian cooking.”
Water: Go for a very soft profile.
