Homebrew Recipe
Elevated IPA - La Cumbre Brewing
- Method:
- All Grain
- Style:
- American IPA
- Boil Time:
- 90 min.
- Batch Size:
- 5 gal.
- Boil Size:
- 6 gal.
- Efficiency:
- 72
- Rating:
- Source:
- Craft Beer and Brewing
- Source Notes:
- Try this recipe for a honed-in IPA that dominates its local market and took home a gold medal from the Great American Beer Festival. Jeff Erway, president and brewer at La Cumbre Brewing in Albuquerque, New Mexico, has graciously shared the recipe for his award-winning IPA. We’ve converted it to yield a 5-gallon (19-liter) batch size with 72 percent brewhouse efficiency.
- Notes:
- Mash at 151°F (66°C). Sparge with 168°F (76°C) hot liquor. Boil for 90 minutes. Cool to 66°F (19°C) and oxygenate to 12 ppm. Pitch the yeast and let ferment for 5 days, raising the temperature to 72°F (22°C) by day 4. On day 6, rack to secondary with dry hops. Let sit on dry hops at 70°F (21°C) for 3 days. Crash to 32°F (0°C) on day 4 and add silicic acid (sold as Biofine Clear) on day 5 and let sit for 2 days. Transfer to keg and carbonate to 2.5 volumes (about 11 psi at 38°F/3°C) and serve as fresh as possible. I really like Hugh Bairds Carastan (30L) malt, but if you can’t get it, try for a very low-color caramel malt. Albuquerque water is around 170 ppm of CaCO3, and we put it through a carbon filter. Use gypsum at FWH to adjust your water chemistry, if desired. To boost the IBUs, you can add HopShots at 90 minutes.
Brew Numbers
| OG | FG | ABV | SRM | IBU |
|---|---|---|---|---|
| 1.07 | 1.015 | 7.3 | 0 | 100 |
Fermentables
| Name | Amount | % Grain Bill |
|---|---|---|
| Belgian Pilsen | 10.75 lbs. | 82.38 |
| Notes: Calls for Canada Malting Superior Pilsen malt. | ||
| Wheat Malt | 1.2 lbs. | 9.20 |
| Notes: Calls for Rahr wheat malt | ||
| Munich Malt | 0.55 lbs. | 4.21 |
| Notes: Calls for Durst Munich II | ||
| Crystal Malt | 0.55 lbs. | 4.21 |
| Notes: Calls for Hugh Bairds Carastan | ||
| Total: | 13.05 lbs. | |
Hops
| Name | Amount | Boil Time | Use | AA |
|---|---|---|---|---|
| Columbus | 1.75 oz. | 90 | Boil | 0 |
| Notes: At FWH. First wort hopping (FWH) refers to a brewing practice wherein hops, usually those typically used as aroma additions, are added to the kettle prior to boiling the wort and remain throughout the duration of the boil. | ||||
| Columbus | 1.25 oz. | 30 | Boil | 0 |
| Chinook | 1 oz. | 15 | Boil | 0 |
| Notes: With 1 tablet Whirfloc T and yeast nutrient. | ||||
| Chinook | 1 oz. | 0 | Steep | 0 |
| Notes: At flameout | ||||
| Columbus | 1 oz. | 0 | Steep | 0 |
| Notes: At flameout | ||||
| Centennial | 1 oz. | 0 | Steep | 0 |
| Notes: At flameout | ||||
| Nelson Sauvin | 1 oz. | 0 | Dry Hop | 0 |
| Notes: Dry hop 6 days | ||||
| African Queen (J17) | 1 oz. | 0 | Dry Hop | 0 |
| Notes: Dry hop 6 days | ||||
| Simcoe | 1 oz. | 0 | Dry Hop | 0 |
| Notes: Dry hop 6 days | ||||
| Centennial | 1 oz. | 0 | Dry Hop | 0 |
| Notes: Dry hop 6 days | ||||
| Mosaic | 1 oz. | 0 | Dry Hop | 0 |
| Notes: Dry hop 6 days | ||||
| Name | Amount |
|---|---|
| African Queen (J17) | 1 oz. |
| Centennial | 2 oz. |
| Chinook | 2 oz. |
| Columbus | 4 oz. |
| Mosaic | 1 oz. |
| Nelson Sauvin | 1 oz. |
| Simcoe | 1 oz. |
Yeast
| Name | Lab | Product |
|---|---|---|
| American Ale |
Mash Steps
| Step | Name | Temp | Time | Type |
|---|---|---|---|---|
| 1 | Single Infusion Mash | 151 | 60 | All Grain |