September Offer: Get 1 pound of Azacca hops for FREE when you sign up for the American Homebrewers Association.
This recipe for an Azacca IPA comes courtesy of Orpheus Brewing Company in Atlanta, Georgia.
To learn more about this recipe and the Azacca hop varietal, check out Azacca Hops: A New Breed Growing In Popularity by Stan Hieronymus.
- MALT/GRAIN BILL
- 11.2 lb (5.1 kg) Golden Promise
- HOPS SCHEDULE
- 0.2 oz (43 g) Azacca [13 IBUs] @ 60 min
- 0.2 oz (43 g) Azacca [13 IBUs] @ 15 min
- 1.6 oz (28 g) Azacca [17 IBUs] @ Whirlpool
- 0.5 oz (28 g) Bravo [7 IBUs] @ Whirlpool
- 0.5 oz (28 g) Azacca @ added to fermenter before wort goes in
- 0.5 oz Bravo @ added to fermenter before wort goes in
- 2 oz (28 g) Azacca (dry hop, end of fermentation)
- 2.5 oz (28 g) Azacca (dry hop, after yeast clears)
- WATER PROFILE
- 100ppm Sulfate
- 100ppm Chloride
- Fermentis SafAle US-05, Wyeast 1056 American Ale, White Labs WLP001 California Ale, or similar
Yield: 5 gallons (19 liters)
Original Gravity: 1.060
Final Gravity: 1.012
Mill the grains and mash at 152°F (67°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, stir the wort for 5 minutes to conduct a whirlpool, then add whirlpool hops and allow 20 minutes to steep and settle. Chill the wort to about 62°F (16°C), aerate well, and pitch plenty of healthy yeast. Add the first dry hops when the wort goes into the fermenter. Ferment at 62°F (18°C) for 5 days, then add the second dry hops and let the temperature rise to 68°F (20°C). After fermentation has ended and yeast has had time to settle, add the third dry hops for 4 more days. Then cold-crash, package, and carbonate to about 2.5 volumes
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