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.

NOTE: The grain bill on the kit provided is larger due an error with the recipe in the book that was discovered after printed.

 

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Ingredients Included

Simpsons Malt – Wheat Malt
Simpsons Malt – Low Colour Maris Otter

Total Grain Bill 5850g

Citra® – BarthHaas® Pure Hop Pellets (68 grams)
Citra Whole Hops 100g (2 packs)
LALBREW NOTTINGHAM™ – High Performance Ale Yeast – 11g (1 pack)

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Method

Beer Style (main): American Ales
Beer Style (sub): American-Style Pale Ale
Batch Size: 20
Original Gravity: 1.057
Final Gravity: 1.011
ABV %: 6.0
IBU: 40
Mash efficiency: 75
Brewing equipment:

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

Mash notes: Water: Mains supply, from Rutland Water. Water is treated with AMS to achieve a pH in the HLT of 6.5, which delivers a mash pH of 5.2. Calcium chloride and calcium sulphate are added to achieve a balanced water profile.

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Citra whole cone 9.4g/0.33oz @ 60 mins
Citra T90 9.4g/0.33oz @ 60 mins

Citra whole cone 9.4g/0.33oz @ 30 mins
Citra T90 9.4g/0.33oz @ 30 mins

Citra whole cone 18.8g/0.66oz @ 5 mins
Citra T90 28.2g/1oz @ 5 mins

Whirlpool / hop stand:

Whirlpool (20 minutes @ Post Boil)

Citra whole cone 56.4g/2oz

Oakham uses a Hop Back, meaning hot wort is run through fresh hops at the start of transfer

Hop Tea

This process is pretty unique and a fun one to experiment with! Oakham creates a ‘hop tea’ which involves steeping and stirring/agitating whole cone Citra hops in 72°C/161°F hot liquor for 15 minutes before reintroducing the liquid to the wort stream. To mimic this, add 1L of hot liquor to a jug and add 37.6g/1.33oz of whole cone Citra. Stir the hops for 15 minutes before pouring the liquid through a strainer into your fermentor.

Yeast: LALBREW® Nottingham
Fermentation temperature/steps: Pitch one pack (11g/0.38oz) of Lallemand LALBREW® Nottingham yeast at 19°C/66°F until close to final gravity then allow to free rise to 21°C/70°F for diacetyl rest, the add dry hops.

Secondary additions:

Dry hop (at terminal gravity)

Citra T90 20.4g/1.41oz

Dry hop for 48 hours before crash cooling to 0°C/32°F.

Comments:

Oakham – Green Devil IPA

Oakham Ales founder John Wood had been home brewing for more than twenty years and when early retirement gave him the chance to brew commercially, he had a clear idea as to the style of beer he wanted to produce. He backed up his hunch that the UK market would be receptive to US hopped golden ales with some serious market research (around 500 pubs were canvassed) before setting up Oakham Ales in 1993 and launching JHB as the brewery’s first beer.

Fast forward to 2009, Oakham’s then Head Brewer John Bryan got his hands on a beer made with Citra hops whilst in the USA and although Sierra Nevada had been using it since 2007, there was not enough of this sought after hop grown to allow anyone else to get a look in. When it came to harvest time later in 2009 a small amount became available and Oakham paid for a pallet of fresh Citra to be air freighted from the pacific northwest directly to their brewery in Rutland. John wanted to brew it as fresh as possible rather than waiting for the usual post harvest UK arrival in January or February the following year.

John’s first instinct was to brew an IPA but, given how little of the hop he had, his business head told him to brew a beer lower in strength to eke out the hops as much as possible. Oakham Citra was born and went on to become an iconic session beer in the UK. Once a more constant supply of Citra hops had been secured following the 2011 harvest, John revisited his initial idea and Green Devil as an idea went firmly back on the table. A lot had been learned about how to get the best out of the hop during the development of Oakham Citra and the aim was to brew a beer that was stronger and more heavily hopped, yet retain the same overall personality. Green Devil has become a benchmark for contemporary British IPA’s and has won numerous major awards including being twice voted “World Champion Cask Beer” (in 2013 and 2015) at the International Brewing Awards.

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