This New England–style IPA from Maplewood Brewery and Distillery in Chicago, Illinois, is a local favorite.
Maplewood Brewery and Distillery 13 days ago
Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 72%
Boiloff rate: 1.5 gallons per hour
8 lb (3.62 kg) Pilsner (Rahr)
1.5 lb (680 g) Malted Oats (Crisp)
1.5 lb (680 g) White Wheat (Rahr)
0.5 lb (227 g) Golden Naked Oats (Simpsons)
1 oz (28 g) Mosaic pellets [12.5% AA] at whirlpool
0.75 oz (21 g) Simcoe pellets [13% AA] at whirlpool
0.33 oz (9 g) Nugget pellets [13% AA] at whirlpool
1.5 oz (42 g) Mosaic pellets [12.5% AA] at dry hop 1
1.25 oz (35 g) Simcoe pellets [13% AA] at dry hop 1
1.25 oz (35 g) Nugget pellets [13% AA] at dry hop 1
1.5 oz (42 g) Mosaic pellets [12.5% AA] at dry hop 2
1.25 oz (35 g) Simcoe pellets [13% AA] at dry hop 2
Add yeast nutrient at 10 minutes
Omega Yeast Labs OYL-011 (Wyeast 1318 London Ale III), 2.25 qt (2.14 l) starter, ferment at 70°F (21°C)
Target Water Profile
Use gypsum and calcium chloride to adjust to 125–150 ppm calcium, 165–175 ppm chloride, and 85–95 ppm sulfate for a finished SO4/Cl ratio of about 0.5. Use lactic acid (88% strength) to adjust water pH—we adjust both the mash water and sparge water separately (based on the volume of each). If you don’t have the capability to adjust mash and sparge water separately, make all of the mineral/acid additions based on your mash water volume. Always use de-chlorinated water.
Mash at 154°F (68°C) for 30–45 minutes (or until conversion is complete), target 5.3 pH. Sparge with 170°F (77°C) water and collect at least 7.25 gallons (27.4 l) of wort. Boil for 90 minutes following the hops schedule. At knockout, use a large stirrer and create a whirlpool to cool the wort for a few minutes. The closer you can get to 180°F (82°C) the better, but anything under 200°F (93°C) will work.
Add the whirlpool hops and let rest 10 minutes, then whirlpool again for a few minutes to create a nice compact trub/hops pile. Collect at least 5.05 gallons (19.1 l) of wort. Depending on your efficiency, feel free to collect some extra wort to offset loss due to dry hopping. Chill the wort to 70°F (21°C) and oxygenate. Between 1.020 and 1.024 (5–6°P), add the first dry hops to the actively fermenting beer. At 1.017 (1°P from FG), add the second dry hops.
Three to seven days after reaching FG, crash and rack off of the hops. Carbonate to 2.55 volumes CO2.
A Culturally Important Beer
In every small brewery in the West African nation of Benin, beer is prepared daily and consumed shortly after. It’s called tchoukoutou, is made only by women, and, as correspondent Noland Ryan Deaver discovered, is steeped in tradition, flavor, and pride.