Conflux #2 White IPA Clone

ABV: 7%

IBU: 55

SRM: 5-8

OG: 1.070

Link to article

The following beer recipe is featured in the July/August 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe courtesy of Brian Faivre

This recipe is a clone of Deschutes Brewery’s Conflux #2 White IPA, from the co-brewmaster Brian Faivre in 2012.
A combination of wheat beer style, Belgian brewing techniques and all the hops – a citrus spice ceamy wheat mixed with a high hop profile makes it a unique brew.

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The following beer recipe is featured in the July/August 2012 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!

Recipe courtesy of Brian Faivre

This recipe is a clone of Deschutes Brewery’s Conflux #2 White IPA, from the co-brewmaster Brian Faivre in 2012.
A combination of wheat beer style, Belgian brewing techniques and all the hops – a citrus spice ceamy wheat mixed with a high hop profile makes it a unique brew.

Ingredients:

  • MALTS
  • 7.0 lb (3.18 kg) Pilsner malt
  • 3.0 lb (1.36 kg) wheat malt
  • 29.0 oz (822 g) white unmalted wheat flakes
  • 4.0 oz (113 g) flaked oats
  • ADDITIONAL INGREDIENTS
  • 5 ml lactic acid
  • 0.82 oz (23 g) Bravo pellets, 15% a.a. (60 min)
  • 4.0 oz (113 g) dextrose (30 min)
  • kettle finings (30 min)
  • 0.17 oz (5 g) fresh ground coriander (5 min)
  • 0.25 oz (7 g) fresh ground bitter orange peel (5 min)
  • 1.5 oz (42 g) Citra pellets (knockout)
  • 1.0 oz (28 g) Centennial pellets (knockout)
  • 1.0 oz (28 g) Cascade pellets (knockout)
  • 0.75 oz (321 g) fresh lemongrass (in secondary)
  • 0.25 oz (7 g) fresh sage (in secondary)
  • yeast nutrient (optional)
  • Wyeast 3463 Forbidden Fruit ale yeast

Specifications:

Yield: 5 US gal (19 L)

Original Gravity: 1.070

ABV: 7%

IBU: 55

SRM: 5-8

Directions:

Perform a multi-stage infusion mash with rests at 125° F (52° C) for 10 minutes, 130° F (54° C) for 20 minutes, 140° F (60° C) for 30 minutes,
160° F (71°C) for 15 minutes, and 172° F (78° C) for 5 minutes. Ferment at 65° F (18° C) for two days, then allow temperature to rise to 74° F
(23° C) until fermentation is complete. Drop to 42° F (6° C), rack on to fresh herbs and condition 5 to 7 days before packaging.

Extract Version

Substitute 7 lb (3.18 kg) pale malt extract syrup for the Pils malt and 2.5 lb (1.13 kg) wheat malt extract syrup for the
malted and unmalted wheat. Omit oats. Be sure to dissolve extracts completely before proceeding with the boil.


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