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Wayfinder Relapse Cold IPA

280 calories 21.6 g 500 ml
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 90 min
Batch Size: 23.0002 liters (ending kettle volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Alan Harper
Calories: 280 calories (Per 500ml)
Carbs: 21.6 g (Per 500ml)
Created Saturday September 17th 2022
1.061
1.008
7.0%
84.9
3.4
5.4
22.14
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4,400 g IE - Pilsner/ Lager Malt4400 g Pilsner/ Lager Malt £ 0.00 / g
£ 8.80
37 1.69 69.8%
1,600 g Flaked Rice1600 g Flaked Rice £ 0.00 / g
£ 3.20
40 0.5 25.4%
300 g Weyermann - Acidulated300 g Acidulated £ 0.00 / g
£ 0.00
27 3.4 4.8%
6,300 g / £ 12.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Chinook25 g Chinook Hops £ 0.05 / g
£ 1.34
Pellet 12.5 Boil 90 min 34.8 9.8%
20 g Centennial20 g Centennial Hops £ 0.05 / g
£ 0.91
Pellet 9.5 Boil 10 min 7.17 7.8%
15 g Mosaic15 g Mosaic Hops £ 0.07 / g
£ 1.08
Pellet 11.9 Boil 10 min 6.74 5.9%
15 g Centennial15 g Centennial Hops £ 0.05 / g
£ 0.68
Pellet 9.5 Whirlpool at 88 °C 20 min 2.23 5.9%
20 g Mosaic20 g Mosaic Hops £ 0.07 / g
£ 1.44
Pellet 11.9 Whirlpool at 88 °C 20 min 3.73 7.8%
40 g Amarillo40 g Amarillo Hops £ 0.05 / g
£ 2.04
Pellet 8.4 Dry Hop Day 4 7.31 15.7%
60 g Chinook60 g Chinook Hops £ 0.04 / g
£ 2.38
Pellet 11.6 Dry Hop Day 4 15.13 23.5%
60 g Cascade60 g Cascade Hops Pellet 6 Dry Hop Day 4 7.83 23.5%
255 g / £ 9.87
 
Mash Guidelines
Amount Description Type Temp Time
8.5 L Decoction 55 °C 15 min
17.5 L Infusion 62 °C 30 min
Infusion 68 °C 30 min
Infusion 72 °C 15 min
Infusion 78 °C 15 min
Strike 67 °C 60 min
Starting Mash Thickness: 2.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Sulphate (Gypsum) £ 0.01 / g
£ 0.04
Water Agt Mash 0 min.
3 g Calcium Chloride Flakes £ 0.01 / g
£ 0.04
Water Agt Mash 0 min.
1 each Whirlfloc £ 0.20 / each
£ 0.20
Fining Boil 0 min.
£ 0.27
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
86%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 104.7 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Notes

DIRECTIONS
For the cereal mash: Mix the rice flakes with 13 oz (813 g) of crushed malt and 9 quarts (8.5 litres) of 131°F (55°C) water. Once there are no clumps, cereal mash to 167°F (75°C) and rest 15 minutes for gelatinization, stirring the whole time. Continue stirring and bring to a boil; boil this decoction for 30 minutes.
While the cereal mash is boiling, mash in with the malt at 97°F (36°C) and rest there. Once the decoction is finished, carefully add it to the main mash, stirring rapidly, which should bring the whole mash to about 140–144°F (60–62°C). Raise the temperature to 144°F (62°C), if necessary, and rest 30 minutes. Raise the temperature to 154°F (68°C) and rest 30 minutes. Raise the temperature to 162°F (72°C) and rest for 15 minutes. Do an iodine test to ensure that starches have converted, then raise the temperature to 172°F (78°C) and mash out. Sparge and lauter as necessary to get about 6.8 gallons (26 liters) of wort—or more, depending on your evaporation rate.
Boil 90 minutes, adding hops according to schedule. Whirlpool and add the whirlpool hop additions when the wort temperature has dropped to about 190°F (88°C); continue whirlpooling for 20 minutes. Chill the wort to 48°F (9°C), aerate well, and pitch rehydrated yeast. Ferment at 65°F (18°C). When fermentation reaches about 1.012, move the wort to a pressure vessel (such as a keg; must have pressure relief and a safety valve), dry hop, and add 15 psi—via spunding valve, if possible. Once the beer reaches terminal gravity, crash to 30°F (-1°C), remove the yeast and hops, and condition 1 week before filtering and packaging.
BREWER’S NOTES
The pilsner malt should be American—high free-amino nitrogen, high diastatic power; German pilsner malts don’t work as well with adjuncts. For the rice, you could also experiment with skipping the cereal mash and using rice syrup instead of flakes. For the yeast, Kölsch or Chico strains could also work for a “cold IPA.”
We carbonate via spunding and I like that for IPAs; it seems like carb stones can strip away aromatics. So, we dry hop on spunding day, when kräusening with fresh-fermenting Czech pils. It works great: The added fermentation scrubs the oxygen from the dry hops, we get some biotransformation, and it completely carbonates the beer.

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  • Last Updated: 2022-09-17 11:59 UTC
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