Description

Allagash Brewing Company  are famous for their amazing Witt, however, their IPA’s are are up there with some of the best we have sampled. This complex IPA features 6 different US hop varieties giving notes of pineapple, grapefruit, tangerine, and pine, balanced by refined bitterness and a dry finish.

Recipe based on the clone as featured in Craft Beer & Brewing

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Ingredients Included

Crisp – Dextrin Malt (300 grams)
TMM Oat Flakes 20 (400 grams)
TMM Rolled Wheat Flakes (Flaked Wheat) (400 grams)
Crisp Extra Pale Malt (5000 grams)
Crisp Light Munich Malt (250 grams)
Cascade – T90 Pellets 100g (1 pack)
El Dorado T90 Pellets (60 grams)
Citra® – BarthHaas® Pure Hop Pellets (60 grams)
Idaho 7 – BarthHaas® Pure Hop Pellets (30 grams)
Mosaic T90 Pellets (60 grams)
Nugget T90 Pellets (4 grams)

ProMix – Yeast Nutrient and kettle finings single dose x 1 pack
WHC Dried Yeast -LAX – 11g Packet (2 packs)

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Method

Beer Style (main): American Ales
Beer Style (sub): Session India Pale Ale
Batch Size: 23
Original Gravity: 1.063
Final Gravity: 1.012
ABV %: 6.6
IBU: 43
Mash efficiency: 80 When brewed on a Grainfather system.

Grainfather recipe here for download

Liquor volumes :-

 

THE MASH
Temperature °C (Step 1): 66
Length (mins) (Step 1): 60

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

4 g Nugget at 60 minutes [5 IBUs]

Secondary additions:

Add Promix @ 10mins before end of boil

Whirlpool / hop stand:

60 g Mosaic at whirlpool [23 IBUs]
30 g Idaho 7 at whirlpool [17 IBUs]

Dry Hop 3 days:

60 g Citra at dry hop
60 g El Dorado at dry hop
100 g Cascade at dry hop

Yeast: WHC – Lax
Fermentation temperature/steps: 20c for 6 days, dry hop before terminal gravity for 3 days then drop trub or transfer. Make sure that terminal gravity has been reached to eliminate disc production from the dry hop addition

Comments:

Aim for pre fermentation PH of 5.0 – 5.1