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Brewmaster Ben Edmunds of Breakside in Portland, Oregon, created this West Coast IPA with American and New Zealand hops.
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Launched as a collaboration with Figueroa Mountain Brewing, this recipe extracts thiols the old-fashioned way and uses generous amounts of hops on the swirl and cold side. Using thiolated yeast or mashed hops are two ways to increase the amount of thiols, if desired.
For more information on brewing a tropical yet nuanced and highly drinkable beer, see Balanced Aroma: Tweaking the Thiol Dial.
All Grain
Batch size: 5 gallons (19 liters)
Brewery efficiency: 72%
OG: 1.058
FG: 1.009
IBUs: 50
Alcohol degree: 6.4%
Launched as a collaboration with Figueroa Mountain Brewing, this recipe extracts thiols the old-fashioned way and uses generous amounts of hops on the swirl and cold side. Using thiolated yeast or mashed hops are two ways to increase the amount of thiols, if desired.
For more information on brewing a tropical yet nuanced and highly drinkable beer, see Balanced Aroma: Tweaking the Thiol Dial.
All Grain
Batch size: 5 gallons (19 liters)
Brewery efficiency: 72%
OG: 1.058
FG: 1.009
IBUs: 50
Alcohol degree: 6.4%
[PAYWALL]
Malt/Grainville
4.5 lb (2 kg) German Pill
4.5 lb (2 kg) North American Pill
816 g (3°L or less) white malt
1.5 oz (43 g) Wireman Karahel or Dingeman’s Kara 8
hop schedule
Wakatu of the first wort 17 g [17 IBUs]
1.2 oz (34 g) strata in 5 minutes [9 IBUs]
68g Strata at Whirlpool [24 IBUs]
4.8 oz (136 g) strata with initial dry hops
3.6 oz (102 g) Wakatu with 2nd dry hop
yeast
Chico Ale (i.e. Fermentis SafAle US-05, White Labs WLP001 California Ale, Wyeast 1056 American Ale, or similar)
direction
Mill the grain and mash at 152°F (67°C). Take a 20-minute break and test your conversion (see “Road to Conversion” on beerandbrewing.com). Once converted, heat to 168°F (76°C) and mash out. Recirculate until the stream is clear, then run into the kettle above the first wort hop. Depending on the evaporation rate, sparge and top up as needed to obtain approximately 7 gallons (26.5 liters) of wort. Add hops according to schedule and simmer for 90 minutes. Once boiling, perform the swirl step. Stir or recirculate to create a vortex and cool to 185°F (85°C) if possible. Add whirlpool hops and steep for 30 minutes. Cool to 20°C (68°F), aerate the wort and pitch the yeast. Ferment at 20°C (68°F). When gravity drops to about 1.026, drop the yeast corn and continue fermentation. Once fermentation is complete and gravity stabilizes, the yeast is dropped again, the first dry hops are added, and he stimulates with CO as needed.2 If you can. After 3 days, drop the corn and add a second dry hop. Another day later, dropping the cone again, he runs the VDK test. Crush if transparent and add finning if necessary. Store refrigerated for 3 days and place on a rack.Package and carbonate to approximately 2.7 volumes of CO2.
brewer’s note
malt: We usually split the base between European-style malt and North American to balance body and fermentability. Check the color of “white wheat”. Some will be as dark as 4°L. If you dislike caramel malt on all levels, feel free to omit the carajel. But please don’t fuck my good taste.
hop: We will make two very close variations of this beer. I recommend trying both or hybridizing. One hop buildings are Strata and Wakatu only. The other uses cashmere, citra and riwaka. We use approximately the same amount of hops in each beer and fine-tune the alpha acid content.
Thiol: We’ve also tried brewing this with thiolated yeast and moving hops such as Taiheke (NZ Cascade) into the mash. These are great tools if you want to see how much thiol properties you can incorporate into your beer. I personally prefer to express clean yeast and free thiols from select American and New Zealand hops.