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Manufactured by NoDa in Charlotte, North Carolina, this juicy and balanced IPA contains thiolated yeast strains, salvo hop aroma extract and tangerine peel.
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Chad Henderson, brewer and co-founder of NoDa Brewing in Charlotte, North Carolina, shares this homebrew-scale recipe utilizing the thiolated heliogazer strain of omega yeast. This beer’s heavyweight sibling, his Big SLURP, won a Bronze Award in the Experimental IPA category at the 2022 Great American Beer Festival. Lil SLURP, meanwhile, has been a big seller locally since his January 2023 launch.
For more information on brewing nuanced IPAs and Pale Ales with special yeasts and how to release aromatic thiols, see Balanced Aromas: Adjusting the Thiol Dial.
All Grain
Batch size: 5 gallons (19 liters)
Brewery efficiency: 72%
OG: 1.053
FG: 1.010
IBUs: 8
Alcohol degree: 5.7%
Chad Henderson, brewer and co-founder of NoDa Brewing in Charlotte, North Carolina, shares this homebrew-scale recipe utilizing the thiolated heliogazer strain of omega yeast. This beer’s heavyweight sibling, his Big SLURP, won a Bronze Award in the Experimental IPA category at the 2022 Great American Beer Festival. Lil SLURP, meanwhile, has been a big seller locally since his January 2023 launch.
For more information on brewing nuanced IPAs and Pale Ales with special yeasts and how to release aromatic thiols, see Balanced Aromas: Adjusting the Thiol Dial.
All Grain
Batch size: 5 gallons (19 liters)
Brewery efficiency: 72%
OG: 1.053
FG: 1.010
IBUs: 8
Alcohol degree: 5.7%
[PAYWALL]
Malt/Grainville
Two rows of 7 lb (3.2 kg) pails
680 g (1.5 lb) wheat malt
13 oz (369 g) roasted wheat
11 oz (312 g) malted oats
Hops and additional schedules
2.6 oz (74 g) Cascade of Mash Hops
0.5 oz (14 g) Hoppsteiner Centennial Salvo at Whirlpool
1 oz (28 g) citrus dry hops
0.5 oz (14 g) dried hop mosaic
28 g (1 oz) secondary tangerine peel
yeast
Omega OYL-405 Heliogazer
direction
Mill grain, add mashed hops and mash for 1 hour at 156°F (69°C). Raise to 168°F (76°C), rest 10 minutes, and mash out. Recirculate until the effluent is free of particles, then drain into the kettle. Depending on the evaporation rate, sparge and top up as needed to obtain approximately 6 gallons (23 liters) of wort. Boil for 60 minutes. Once boiling, perform the swirl step. Stir or recirculate to create a vortex, add hop aroma extract and stir to disperse. Cool to 66°F (19°C), aerate the wort and pitch the yeast. Ferment at 20-21°C (68-70°F). Add dry hops on day 4 or 5 of active fermentation. Once fermentation is complete and gravity has stabilized, crush, rack in a secondary, and add zest. After another 2 days, package, carbonate and enjoy.
brewer’s note
Cereals: Mill a two-row mill on a standard crack setting for base malts, tighten the mills slightly for wheat malts, and then heavily for oat malts. These are hard to crack. Otherwise, it can be added directly to the mash in place of flaked oats, and chaff added to aid the rotor. The current SLURP recipe uses oat malt. Their husks function similarly to chaff.
Water profile: Aim for a 2.5:1 ratio of chlorides to sulfates for better mouthfeel.
Mash hops: If needed, increase mashed hops up to 4 oz (113 g) to charge more thiols into the wort stream. We use 1 pound per barrel (380 g/hl). 2.6 oz (74 g) on this scale.
Volley: Designed for Whirlpool, Salvo is a varietal-specific hop aromatic extract from which the alpha acids have been removed. Available in containers as small as 1 kg (2.2 lbs), it can be difficult for home brewers to source. However, feel free to experiment with other Centennial hop extracts here. Or simply add Centennial or Centennial Cryo to a cold vortex (~82°C).