Homebrew Recipe
Knotted Root Brewing Perpetually Unimpressed
- Method:
- All Grain
- Style:
- Double IPA
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 6.5 gal.
- Efficiency:
- 65
- Rating:
- Source:
- Brew Your Own
- Source Notes:
- March-April 2020, Vol. 26, No. 2 page 17. Double dry hopped, unfiltered double IPA whose flavors focus on Nelson Sauvin from New Zealand. The massive amount of dry hops and an English yeast strain produce intense fruit flavors and aromas such as grape must and peaches. Despite the beer being quite hop-forward, you'd be shocked by a few of its attributes. First off, no hops are utilized during the actual boil. Although many calculators may render 0 IBUs due to how they handle post-boil additions, this beer does have supportive bitterness. Also, the hop bill is relatively straightforward with only two different hop varieties used over the course of three charges. Thirdly, the malt bill is more complex than one would presume from such a hoppy beer with flaked oats and wheat malt helping in the haze arena. The Golden Naked Oats and honey malt both provide hints of additional sweetness to support the hops. Tips for Success: With such a fruity, hop-forward beer, you could correctly assume that water chemistry is quite important. For the all-grain brewer, shoot for a 3:1 ratio of chloride-to-sulfate prior to pitching. Unfortunately, for the extract brewer, you're at the whims of the maltster. If you're feeling adventurous, add 50-100 ppm of calcium chloride to tilt the balance to chlorides. Personally, I'd err on the side of caution as too little will still make the batch drinkable but too much may cause it to leave a "chemical" taste on the tongue. The other major consideration to concern yourself with is the yeast pitch rate. With an OG=1.076, I'd recommend a fresh starter. A strong, healthy fermentation will afford a well-attenuated beer with proper biotransformation of hop oils.
- Notes:
- Mill the grains, then mix with 4.9 gallons of 167°F strike water to achieve a single infusion rest temperature of 152°F. At this time add 50 ppm of gypsum. Hold at this temperature for 60 minutes. Mashout to 170°F if desired. Vorlauf until your runnings are clear before directing them to your boil kettle. Batch or fly sparge the mash to obtain 6.5 gallons of wort. Pre-boil pH should be 5.2 to 5.4. Boil for 90 minutes. After the boil, add 150 ppm of calcium chloride, cool the wort to approximately 190°F, and add the Citra hops. Whirlpool for 40 minutes before further chilling the wort to 68°F. Pitch yeast. Maintain rough fermentation temperature but allow for a free rise to 72°F by the end of primary fermentation for this beer. Once primary fermentation is complete, rack the beer off the trub or drop the cone at ambient temperature. Add the dry hops sequentially as indicated and let them extract for 1 day each. During this time shake the carboy or degas with CO2 to increase the rate of hop oil extraction. Cold crash for 24 hours before bottling or kegging the beer. Carbonate to approximately 2.3-2.4 volumes.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.076 | 1.015 | 8.1 | 7 | 80 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Lager or Pilsner Malt | 6 lbs. | 38.00 |
| Notes: Pilsner malt | ||
| Pale Ale Malt | 5.5 lbs. | 34.84 |
| Notes: Simpsons Golden Promise pale ale malt | ||
| Flaked Oats | 1.6 lbs. | 10.13 |
| White Wheat | 1 lbs. | 6.33 |
| Notes: Rahr white wheat malt | ||
| Oat Malt | 1 lbs. | 6.33 |
| Notes: Golden Naked Oats malt | ||
| Honey Malt | 0.4375 lbs. | 2.77 |
| Notes: 7 oz. honey malt | ||
| Acidulated Malt | 0.25 lbs. | 1.58 |
| Notes: 4 oz. acidulated malt | ||
| Total: | 15.79 lbs. | |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| Citra | 6 oz. | 0 | Steep | 0 |
| Notes: Hop stand | ||||
| Nelson Sauvin | 10 oz. | 0 | Dry Hop | 0 |
| Notes: Dry hop #2 | ||||
| Nelson Sauvin | 10 oz. | 0 | Dry Hop | 0 |
| Notes: Dry hop #1 | ||||
| Name | Amount |
|---|---|
| Citra | 6 oz. |
| Nelson Sauvin | 20 oz. |
Yeast
| Name | Lab | Product |
|---|---|---|
| DIPA | Omega | OYL-052 |
| London Ale III | Wyeast | 1318 |
| New England | LalBrew |
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Single Infusion Mash | 152 | 60 | All Grain |
| Notes: Mix with 4.9 gallons of 167°F strike water to achieve a single infusion rest temperature of 152°F. | ||||