Forgiveness Machine White IPA

Prepare yeast with 2 packs in a 1.2 L simple starter fermented at 66°F (19°C) for 24 hours.

Using a 1.25 qt./lb. mash thickness (2.6 L/kg), start with a protein rest at around 122–124°F (50–51°C) for 15 minutes. Slowly heat the mash with direct heat to 152°F (67°C) and then hold for 60 minutes. Mash out with enough water to achieve a full-volume, no-sparge mashout, aiming for a temperature of 170°F (77°C), and hold 10 minutes.

Lauter and boil 90 minutes, adding kettle hops as indicated. After boil, chill to 68°F (20°C), pitch entire yeast starter, and aerate. Ferment at 68°F (20°C) for 3 days and slowly increase temperature to 72°F (22°C) by day 6. Add first dry hop addition, spund (if possible), and naturally carbonate to 2.6 vol. (5.2 g/L) CO2.

Reduce temperature to 33°F (1°C) after reaching terminal gravity. At day 17, close-transfer beer onto the second dry hop addition. Package at day 26 or when beer tastes how you want it to.

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