Tin Roof Juke Joint IPA

Mosaic and Amarillo hops dominate the flavor of this American IPA. Heavy dry hopping results in berry, citrus, and tropical-fruit aromas, with earthy and melon background notes.

ALL-GRAIN

Batch size: 5 gallons (19 liters)

Brewhouse efficiency: 85% OG: 1.059

FG: 1.014

IBUS: 35

ABV: 6%

MALT/GRAIN BILL

6.9 lb (3.1 kg) Pilsen malt

1.8 lb (817 g) flaked oats

1.3 lb (590 g) malted oats

1 lb (454 g) Dextrapils

1.4 oz (40 g) acidulated malt

4.16 g calcium chloride in the mash

HOPS AND ADDITIONS SCHEDULE

5 oz (142 g) Bravo [15% AA] at FWH

4.16 g calcium chloride, 2 g calcium sulfate,

and 1 g of yeast nutrient at 10 minutes

10.4 oz (295 g) Mosaic [12% AA] at late

whirlpool

4.2 oz (119 g) Amarillo [8% AA] dry hop

3.2 oz (91 g) Mosaic [12% AA] dry hop

2.1 oz (60 g) Centennial [11% AA] dry hop

YEAST

Imperial Organic Yeast A38 Juice

DIRECTIONS

Mash the grains at 154°F (68°C) for 45 minutes. Vorlauf until your runnings are clear, then run off into the kettle. (Remember to add the FWH hops.) Sparge the grains and top up as necessary to obtain 6 gallons (23 l) of wort—or more, depending on your evaporation rate. Boil for 30 minutes, adding the salts and yeast nutrient with 10 minutes left in the boil.

After the boil, spin the wort, add the whirlpool hops, and cover. Let rest for 10 minutes. Chill the wort to slightly below fermentation temperature, about 64°F (18°C). Aerate the wort and pitch the yeast. Ferment at 64°F (18°C). When the yeast gets going, add the dry hops. Let the beer sit on the hops for 5 days. Crash the beer and package.