As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

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Ingredients Included

Crisp Flaked Rice
Simpsons Malt – Pale Ale Golden Promise

Total Grain Bill 5700g

Cascade – BarthHaas® Pure Hop Pellets (12 grams)
Willamette – BarthHaas® Pure Hop Pellet (28 grams)
Simcoe T90 Pellets (160 grams)
Mosaic – BarthHaas® Pure Hop Pellets (80 grams)
Centennial – BarthHaas® LUPOMAX® (20 grams)
Amarillo® – BarthHaas® Pure Hop Pellets (20 grams)
Columbus – BarthHaas® Pure Hop Pellets (122 grams)
WHC Dried Yeast -LAX – 11g Packet (2 packs)
Brewing Sugar (Dextrose) 1kg (1 pack)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Imperial or Double India Pale Ale
Batch Size: 20
Original Gravity: 1.070
Final Gravity: 1.009
ABV %: 8.0
IBU: 50
Mash efficiency: 75

THE MASH
Temperature °C (Step 1): 63
Length (mins) (Step 1): 60
Temperature °C (Step 2): 68
Length (mins) (Step 2): 20
Temperature °C (Step 3): 77
Length (mins) (Step 3): 10

Mash notes: Water: Aim for a sulphate to chloride ratio of 2:1, favouring calcium based salts for treatment. Mash pH is adjusted with phosphoric acid with a target of 5.2-5.3pH.

Cloudwater performs a stepped mash of 63°C/145°F for 60 minutes, 68°C/154°F for 20 minutes then 77°C/170°F for mashout.

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Columbus 10g/0.35oz @ 60 minutes
Columbus 10g/0.35oz @ 30 minutes
Columbus 12g/0.42oz @ 15 minutes
Columbus 10g/0.35oz @ 0 minutes

Whirlpool / hop stand:

Whirlpool (15 minutes @ 80°C/176°F)
Amarillo 20g
Centennial 40g

Yeast: 2 x WHC Labs LAX
Fermentation temperature/steps: Pitch 2 packs (11g/0.76oz) of WHC Labs LAX and ferment at 20°C/68°F for 7 days, or until gravity is stable, then increase to 22°C/72°F for diacetyl rest. Cloudwater adds Brewers Clarex (not Included) at the start of fermentation

Secondary additions:

Dry hop (at terminal gravity, at 10°C/50°F)

Mosaic 80g/2.82oz
Ahtanum 40g – Due to this not being available we have included 28g Willamette and 12g Cascade
Simcoe 160g – Volume increased due to Cryo not available to home brewers
Columbus 80g/2.82oz

Dry hop for 2-3 days, add vegan finings (such as Brausol Special P) and cold crash to 0C before packaging, taking extra care to avoid oxygen pickup.

Comments:

400g of dextrose should be dissolved in some of the boiling wort and added back into the boil, typically during the last 20 minutes of the boil.

Cloudwater – Crystallography – West Coast Double IPA

Founded in 2014, Cloudwater brewed their first beer on Valentine’s Day, February 14th, 2015. Throughout their brief yet vibrant history, theyve crafted an extensive array of beers spanning the spectrum of old and new styles, embracing both classical and imaginative inspirations. This journey has been a constant evolution of their brewing expertise, a refinement of their sensory evaluation techniques, and a series of trials exploring fermentation and process innovations—all in the relentless pursuit of elevating the quality of their beer to new heights.

Crystallography is a West Coast Double IPA in the classic dry and bitter style, taking the more modern approach to the grist which these days tends towards the super pale and light in body.

Brewer Jay Krause explains “This beer came around as a nod to the pale West Coast IPAs that weve had so many of and loved over the years. Rather than a sticky, crystal malt laden WC weve kept this really light in colour and body, allowing the hops to shine. The low dry hop temperature helps to keep in all of those fresh bag of hops aroma and avoids any real interaction with the yeast. This has resulted in quite a strong beer which has a really dangerous drinkability, a beautiful fresh aroma and just enough bitterness to keep everything together without being overpowering.”

Be sure to check out our YouTube channel where you will be able to find lots of great content featuring other breweries.

Don’t forget we also have an amazing range of beer to buy in our online beer shop Indie Beer Fridge for your enjoyment at home