Hopfeather IPA

Use a very thin mash or a no-sparge technique. Mash at 144°F (62°C) for 45 min, 149°F (65°C) for 30 min, and 162°F (72°C) for 15 min. If sparging, limit sparge water to 1.5 gal. (5.7 L) or less using 170°F (77°C) water. Collect enough runoff to yield 6 gal. (22.7 L) after a 60-min boil. Boil 60 minutes, adding yeast nutrient as indicated.

Add first addition of Citra Cryo Hops immediately at flameout and rest 5 min before chilling wort to 180°F (82°C). Add remaining whirlpool hops and rest 25 min before chilling to yeast pitching temperature. Pitch yeast at 68°F (20°C) and aerate well, ensuring you add glucoamylase enzyme before pitching yeast.

Hold fermentation at 68–72°F (20–22°C) until complete. Lower temperature to 58°F (14°C) and add dry hops, taking care to introduce as little oxygen as possible to fermenter. Dry hop 3 days, then lower beer temperature to 30°F (–1°C) for 2 days, then transfer to a CO₂-purged keg or other sealed vessel and carbonate to 2.5 vol. (5 g/L) CO₂.

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