Through the Hop Bine New England–style IPA

A collaboration between Moonraker Brewing Co. (Auburn, California) and their friends at Highland Park Brewery (Los Angeles, California), this NEIPA boasts huge hops flavors and aromas of gooseberry, diesel, orange zest, mango, and evergreen over a biscuit-like malt foundation.

ALL GRAIN

Batch size: 5 gallon (19 liters) Brewhouse efficiency: 70% OG: 1.063 FG: 1.015 IBUS: 50 ABV: 6.2%

MALT/GRAIN BILL

10 lb (4.5 kg) Admiral Maltings Pils 2 lb (907 g) flaked oats 1 lb (454 g) spelt 8 oz (227 g) Carafoam

HOPS SCHEDULE

1 oz (28 g) Nelson [10.2% AA] at 10 minutes 2 oz (57 g) each Nelson [10.2% AA], Citra [13% AA], and Cashmere [8.3% AA] at whirlpool 4 oz (113 g) each Nelson, Citra, and Cashmere at dry hop

YEAST

The Yeast Bay Vermont Ale

DIRECTIONS

Mash at 152°F (67°C) for 45 minutes. We use lactic acid in the mash for ph adjustment of 5.45 at room temperature. Vorlauf for 30 minutes. Boil for 90 minutes, following the hops schedule. Whirlpool for 10 minutes above 200°F (93°C) with the whirlpool hops. Cool the wort, pitch the yeast, and ferment at 66°F (19°C).

When FG is reached, test for vicinal diketone (VDK), the precursor of diacetyl. For this, we use a hot plate with a flask and stir bar. We draw a sample, raise the temperature to 150°F (66°C), then crash it down to 35°F (2°C) covered with plastic wrap. We then analyze the sample for diacetyl or “buttered popcorn” characteristics.

Dry hop with Nelson, Citra, and Cashmere for 7–10 days. Package and carbonate

CO2. to 2.6 volumes of