Hops
|
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
|
8.50 g |
Barth-Haas - Summit8.5 g Summit Hops |
|
Pellet |
15.1 |
Boil
|
60 min |
17.13 |
5% |
|
28 g |
Magnum28 g Magnum Hops |
|
Pellet |
15.4 |
Boil
|
60 min |
57.56 |
16.6% |
|
26 g |
Willamette26 g Willamette Hops |
|
Pellet |
5 |
Boil
|
30 min |
13.34 |
15.4% |
|
7 g |
Centennial7 g Centennial Hops |
|
Leaf/Whole |
9.5 |
Boil
|
30 min |
6.2 |
4.2% |
|
43 g |
Cascade43 g Cascade Hops |
|
Pellet |
5 |
Whirlpool
|
20 min |
5.38 |
25.5% |
|
28 g |
Cascade28 g Cascade Hops |
|
Pellet |
5 |
Dry Hop
|
4 days |
|
16.6% |
|
28 g |
Centennial28 g Centennial Hops |
|
Pellet |
9.5 |
Dry Hop
|
4 days |
|
16.6% |
|
168.50 g
/ $ 0.00
|
Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
25 L |
|
|
60 °C |
60 °C |
10 min |
|
25 L |
|
|
68 °C |
68 °C |
60 min |
Starting Mash Thickness:
3.65 L/kg
|
Other Ingredients
|
Amount
|
Name
|
Cost
|
Type
|
Use
|
Time
|
|
4 g |
gypsum (calcium sulfate)
|
|
Water Agt |
Mash |
-- |
|
0.50 g |
Table Salt
|
|
Water Agt |
Mash |
-- |
|
10 ml |
Lactic acid
|
|
Water Agt |
Mash |
-- |
|
0.50 each |
Whirlfloc tablet
|
|
Water Agt |
Boil |
10 min. |
|
1 g |
Ascorbic Acid
|
|
Water Agt |
Whirlpool |
-- |
|
3.50 g |
Epsom Salt (MgSO4)
|
|
Water Agt |
Mash |
-- |
|
2.20 g |
Yeast Nutrient
|
|
Other |
Boil |
10 min. |
Priming
|
Method: co2
CO2 Level: 2.25 Volumes |
Target Water Profile
Light colored and hoppy
Notes
I put a lot of effort into trying to make a clone of Lagunitas IPA. There is a lot of internet info out there, including podcast interviews with the brewers, random recipes, and lots of opinions. I tested all of these over a year, and ended up with this recipe. It is the closest I have come to the real thing, and in a blinded triangle style test, no one could really tell the difference. This is a much better match than other online recipes I have tried.
Mash in at 60 degrees, single step infusion mash at 67 degrees for 60 minutes with recirculation. RIMS system, Spiedel Braumeister 20L plus.
3 liter rinse sparge 55c post mash
pre boil 54 Oe, 1.051 g/ml
Boil for 60 minutes.
post boil 62 Oe, 1.059 g/ml
Hop stand post boil for 20 minutes
Cool to 66F and pitch yeast, 2 smack packs 1056.
After 5 days, raise temp to 68 F and hold for a day, rouse the beer with a quick stir.
After 24 hours, add the dry hops and let stand for 4 days (T-Sa). Beer should be around fg at this point. Something like 1.012-10 g/ml
Cold crash beer and gelatin fine for 2 days, transfer to keg and serve
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2023-10-24 18:02 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
|
Cost $ |
Cost % |
| Fermentables |
$ |
|
Steeping Grains
(Extract Only) |
$ |
|
| Hops |
$ |
|
| Yeast |
$ |
|
| Other |
$ |
|
| Cost Per Barrel |
$ 0.00 |
|
| Cost Per Pint |
$ 0.00 |
|
| Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Recipe Tools ▼
Brew!
