Überbrew CC7 IPA

Mark Hastings, Überbrew

Mark Hastings of Überbrew in Billings, Montana, share this homebrew-scaled recipe for one of their “very best” IPAS.

ALL-GRAIN

Batch size: 5 gallons (19 liters) Brewhouse efficiency: 89% OG: 1.065 FG: 1.012 IBUS : 65 ABV: 6.7%

MALT/GRAIN BILL

10 lb (4.5 kg) Weyermann Pilsner malt 1.6 oz (45 g) Crisp 70 / 80°L Crystal 1.6 oz (45 g) Crisp 15°L Carastan

HOPS SCHEDULE

0.21 oz (6 g) Chinook [12.3% AAU] at FWH 0.53 oz (15 g) Chinook [12.3% AAU]

at 30 minutes 3 oz (85 g) Citra [14.1% AAU]

at whirlpool 1.5 oz (42 g) Idaho 7 [6% AAU]

at whirlpool 3 oz (85 g) Citra [14.1% AAU]

at dry hop (see below) 1.5 oz (42 g) Idaho 7 [6% AAU]

at dry hop

YEAST

London Ale III, Wyeast 1318, BSI A-18 DIRECTIONS

Single infusion mash: Achieve a mash temperature of 149°F (65°C). Hold for 1 hour, vorlauf 15 minutes, then lauter, sparging at 166–168°F (74–75°C). Collect enough wort to boil 6.5 gallons (24.6 liters) of wort. Boil for 90 minutes following the hops schedule. After the boil is complete, whirlpool for 20 minutes before chilling.

Chill the wort rapidly to 66°F (19°C). Ferment at 66°F (19°C) until fully attenuated. Diacetyl rest at 66–68°F (19–20°C) two days or until negative for VDKS. Pull the yeast and dry hop for two days at 66°F (19°C). Pull the dry hops and crash to 32°F (0°C) for one week.