Free-style IPA

Tony Lawrence, Boneyard Beer

Says Tony Lawrence, the brewmaster and co-owner at Boneyard Beer, “I just brewed a collab with Warpigs in Copenhagen last week, and that collab is very similar to this recipe.”

ALL-GRAIN

Batch size: 5 gallons (19 liters) OG: 1.060 FG: 1.008–1.010 IBUS (est.): 45 ABV: 6.5%

MALT/GRAIN BILL

9 lb (4.1 kg) Pilsner (90%) 0.5 lb (227 g) Munich (5%) 0.5 lb (227 g) Dextrose (5%) Rice hulls to help with the vorlauf and

wort clarity

HOPS SCHEDULE

25 g of 6% alpha hops at 75 minutes 53 g Mosaic at 5 minutes 53 g each Citra, Ekuanot, and Centennial at whirlpool 53 g each Mosaic, Citra, Ekuanot, and

Centennial at dry hop (see below)

YEAST Wyeast 1968 London ESB DIRECTIONS

Mash at 150°F (66°C) for 45 minutes and vorlauf until reasonably clear. Fill the kettle to 6 gallons. Boil for at least 75 minutes, following the hops schedule.

Ferment at 68°F (20°C) and if possible try to nail that diacetyl rest and get up to 70°F (21°C) at the end of fermentation. Dry hop at day 5 or 6 or at terminal gravity. Rack off the dry hops in 4–5 days. Carbonate to 2.6 volumes of C02.