Beer Forum

Lagunitas IPA

6 Gal. batch
OG: 1.060
FG: 1.018-1.020
SRM: 9
IBU: 46.8

10.9# American Two Row
1.3# Crystal 10L
0.92# Munich 10L
0.87# Wheat Malt
0.55# Crystal 60L

4g Summit 18.5% @ 60min
10g Horizon 12% @ 60min
23g Willamette 4.75% @ 30min
11.4g Centennial 10% @ 30min
34g Cascade 5.75% @ 1min
21g Cascade 5.75% @ Dry Hop
21g Centennial 9% @ Dry Hop

Mash Temp: 158F-160F, Boil Time 60min

English yeast : WLP002/WY1968
Ferment Temp: 66F (Slowly raise to 70F, during a period of 5-6days)

Enjoy.

Yel.

Thanks Yelloww.

Was the dry hop in primary or secondary and for how long?

You need to listen the podcast for all the details regarding dry hop. They talk about temperature and duration....

I would say...wait 5-6 days or until the fermentation is at ~85% completed, then in your secondary add you hops, keep hops for ~7-8 days at ~68F.

Enjoy

Kudos to the brewer Jeremy for being so open in sharing his recipe with the BN, and he seemed like he enjoyed the experience as well.

Couple notes:
The C15 is actually called for by Jeremy, not C10. Columbus was named as an appropriate substitute for the Summit at 60 min.

The Cascade addition shown at 1 minute is actually a whirlpool hop - which some brewers may not be able to do - but for those who can, it is a WP addition, not 1 minute.

The ferment is called for 66*, with a raise to 68* for the final 10% of the ferment for a D-rest, which Jeremy insists is needed for this yeast. Speaking of that, Lagunitas uses Wyeast 1968, not WLP002, the closest White Labs match.

He also drops the cone (yeast) for the D-rest and final 10% of ferment. Says there will be plenty of yeast in suspension to finish the beer and absorb the Diacytel.

Dryhopping notes: Lagunitas has dropped the cone before dry-hopping and checks the concentration of yeast before dryhopping. They're looking for <1mm cells/mL. The dryhopping is 96 hours at 68*. After 48 hours, the hops are roused either by recirculating, shaking your carboy, or perking CO2 up through the cone (Lagunitas's technique). At the 96 hour mark, the beer is crashed to 30*.

Water treatment - In the mash and with the first hop addition to get 70 ppm in the final product.

I love this show (CYBI), but really wish Tasty and Jamil would post the actual recipe given by the brewer, rather than the one they did with their substitutions (like subbing 002 for 1968, or C10 for C15). Through close listening to the audio I have found many minor errors for this and a few other recipes. Not bitchin', just observin'

Cheers.

Mike,

Please fell free to post the original brewer's version

Yel.

I'm quite confused by the hops schedule... aren't those amounts REALLY low? I plugged all this into BeerTools, and I got back an IBU rating of 2.6! Am I missing something here? Where is the bitterness coming from, with only half an ounce of bittering hops?

Okay,

I have several problems with this recipe but they all stem from my confusion. I have listened to the podcast about 10 times and tried to write down the recipe. First, what is the actual amount of Crystal 10? Jamil says 1.3 lbs on the podcast but some people are listing this amount at .13 lbs. Secondly, I cannot get my IBU's to 46.8 given the grams Pope JZ lists the hops. My Beer Tools and Pro Mash will only get to about 20 IBUs. Given the grain bill (with 1.3 Crystal 10L) I am getting a OG of 1074.

I love this beer and want to try my hand.