Homebrew Recipe

Knotted Root Brewing Perpetually Unimpressed

Method:: Partial Mash
Style:: Double IPA
Boil Time:: 15 min.
Batch Size:: 5 gal.
Boil Size:: 5.5 gal.
Efficiency:: 0
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:: Bring 5.5 gallons of water to roughly 150Â°F. Steep both types of oats and the honey malt for 15 min before removing and draining. Add all the types of DME, with stirring, before heating to a boil. Add the lactic acid, then boil for 15 minutes. After the boil, add 150 ppm of calcium chloride, cool the wort to approximately 190Â°F, and add the Citra hops. Whirlpool for 40 minutes before further chilling the wort to 68Â°F. Pitch yeast. Maintain rough fermentation temperature but allow for a free rise to 72Â°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
Pilsen Dry Malt Extract	3.3 lbs.	32.51
Notes: Pilsner dried malt extract
Pale Ale Dried Malt Extract	3 lbs.	29.56
Flaked Oats	1.6 lbs.	15.76
Oat Malt	1 lbs.	9.85
Notes: Golden Naked Oats malt
Wheat Dry Malt Extract	0.75 lbs.	7.39
Honey Malt	0.5 lbs.	4.93
Total:	10.15 lbs.

Hops

Hop Shopping List

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 #1
Nelson Sauvin	10 oz.	0	Dry Hop	0
Notes: Dry hop #2

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

Other Ingredients

Name	Amount	Time	Use	Type
Lactic Acid	1/2 tsp.	15 minutes	Boil	Other
Notes: 1/2 tsp. 88% lactic acid

Mash Steps

Step	Name	Temp	Time	Type
1	Partial Mash	150	15	Partial
Notes: Bring 5.5 gallons of water to roughly 150Â°F. Steep both oats and honey malt for 15 minutes before removing and draining.