Fruity Nuggets

Craft Beer & Brewing Magazine - - Breakout Brewer: 45o North Brewing Co. -

From 450 North Brew­ing Com­pany, this juicy hazy IPA has a touch of candy-like sweet­ness.


Batch size: 5 gal­lons (19 liters) Brew­house ef­fi­ciency: 72% OG: 1.070 FG: 1.015 IBUS: N/A ABV: 7.2%


7.65 lb (3.47 kg) Pilsen malt 2.29 lb (1 kg) White wheat 2.53 lb (1.15 kg) Malted oats 13.4 oz (381 g) 2-row malt


Flame-out hops 0.42 oz (12 g) each Ci­tra, Mo­saic, and El Do­rado

Steep­ing hops (180°F/82°C for 30 min­utes) 2.12 oz (60 g) each Ci­tra, Mo­saic, and El­do­rado

Dry hops #1 (add 1 day af­ter ac­tive fer­men­ta­tion be­gins) 0.68 oz (19 g) each Ci­tra, Mo­saic, and El Do­rado

Dry hops #2 (add af­ter re­mov­ing the yeast and keep on for 2 days) 1.08 oz (31 g) each Ci­tra, Mo­saic, and El Do­rado


White Labs WLP066 Lon­don Fog


Mash for 60 min­utes at 149°F (65°C), vor­lauf for 15 min­utes, and boil for 60 min­utes. Add the flame-out hops, then chill the wort to less than or equal to 180°F (82°C) and add your steep­ing hops for 30 min­utes. This will help keep the bit­ter­ness down and the juici­ness up. Pitch the yeast at 68°F (20°C). It’s im­por­tant to add the first charge of dry hops at high krausen, when­ever that hap­pens to be for you. Add the sec­ond charge af­ter you re­move the yeast.


The malted oats tend to pre­vent stuck mashes, so you may not need to use rice hulls. De­spite the low mash tem­per­a­ture, with the grain bill and yeast mix, we seem to end with a rel­a­tively high fin­ish­ing grav­ity, which ac­cen­tu­ates the “juici­ness” of the hops. We ad­just our mash with phos­phoric acid to get a ph (read­ing taken at room tem­per­a­ture) around 5.4. Use cal­cium chlo­ride in the mash to get around 150 ppm.

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