The following beer recipe is featured in the November/December 2021 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
This IPA recipe forms a basis for a tasty yet low-calorie homebrewed beer. The brewer can substitute in any of their favorite hops in similar quantities. Note that all hop additions are post-boil. This beer recipe was provided by Nick Rodammer.
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- 4 lb. (1.81 kg) Crisp No. 19 Floor-malted Maris Otter malt
- 1.25 lb. (567 g) Weyermann Munich Type II malt
- 0.65 lb. (295 g) Simpsons Golden Naked Oats
- 0.65 lb. (295 g) flaked oats
- 0.45 lb. (204 g) Briess American Honey malt
- 0.5 oz. (14 g) Citra Cryo Hops, 24% a.a. @ 0 min, whirlpool 5 min
- 2 oz. (57 g) Nelson Sauvin, 11% a.a., whirlpool 25 min @ 180°F (82°C)
- 0.5 oz. (14 g) Citra Cryo Hops, 24% a.a., whirlpool 25 min @ 180°F (82°C)
- 1 oz. (28 g) Citra, 12% a.a., whirlpool 25 min @ 180°F (82°C)
- 3.5 oz. (99 g) Nelson Sauvin, 11% a.a., dry hop on day 6
- 2.5 oz. (71 g) Citra, 12% a.a., dry hop on day 6
- Additional Items
- 3 g glucoamylase enzyme at start of mash
- 2 g yeast nutrient @ 10 min
- 3 g glucoamylase enzyme in fermenter before yeast pitch
- Omega OYL-501 Gulo Ale or your favorite characterful ale yeast
- Target 160 ppm chloride and 75 ppm sulfate using a combination of calcium chloride and calcium sulfate (gypsum). Adjust mash pH target to 5.4.
Yield: 6 US gal
Original Gravity: 1.032 (8.1°P)
Final Gravity: 1.000 (0°P)
Use a very thin mash or a no-sparge technique. Mash at 144°F (62°C) for 45 min, 149°F (65°C) for 30 min, and 162°F (72°C) for 15 min. If sparging, limit sparge water to 1.5 gal. (5.7 L) or less using 170°F (77°C) water. Collect enough runoff to yield 6 gal. (22.7 L) after a 60-min boil. Boil 60 minutes, adding yeast nutrient as indicated.
Add first addition of Citra Cryo Hops immediately at flameout and rest 5 min before chilling wort to 180°F (82°C). Add remaining whirlpool hops and rest 25 min before chilling to yeast pitching temperature. Pitch yeast at 68°F (20°C) and aerate well, ensuring you add glucoamylase enzyme before pitching yeast.
Hold fermentation at 68–72°F (20–22°C) until complete. Lower temperature to 58°F (14°C) and add dry hops, taking care to introduce as little oxygen as possible to fermenter. Dry hop 3 days, then lower beer temperature to 30°F (–1°C) for 2 days, then transfer to a CO₂-purged keg or other sealed vessel and carbonate to 2.5 vol. (5 g/L) CO₂.
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