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Midwestern IPA Recipe
Does the "Midwestern IPA" even exist? Well, if you ask the handful of commercial breweries in the middle of America who claim to brew the style, yes, it does. However, a Midwest IPA isn't listed in the BJCP or the Craft Brewers Association style guidelines. That being the case, we check out the commercial versions, read as much as we could find on this theoretical style, and hammered out a version of our own, with a few extra twists.
Our recipe is tailored to Clawhammer's 10.5 gallon kettle, powered by a 240v controller with a 5500w element. Here are the details.
Grains
7 lb. 12 oz. Golden Promise
1 lb. 12 0z. Crystal 10
1 lb. 12 oz. Vienna
1 lb. 11 oz. Munich
Mash
We mashed at 152 for 60 minutes.
Boil
After pulling the grains we boiled for 30 minutes with the following additions:
Hops
3 oz. Cascade at 30 minutes.
1 oz. Cascade and 1 oz. Simcoe., at 5 minutes.
1 oz. Citra, 1 oz. Mosaic, and 1 oz. Simcoe at 0 minutes.
Yeast
After chilling to pitching temp, we added WLP 060 (American Ale Yeast).
Enzymes, Etc.
We also added 0.5 oz. of Lafazym Thiol powderized thiol boosting enzymes.
We then fermented in a stainless steel keg for 4 days before adding 1 ml. of Azacca hop aroma oil.
Packaging and Serving
After fermentation was complete (1.5-2 weeks from start) we cold crashed and cold crashed, carbonated and canned.
Per a reply on a Youtube comment – it looks like 3.5oz simcoe and 1.5 oz citra in the dryhop
Could you give an idea about OG, FG and IBU? Just an idea… Thanks
Hi I was just wandering how much Simcoe in the dry hop and if I do not have have Azacca hop aroma oil how much would azacca hop pellets should I use
Please tell me SOMETHING ABOUT THE ibu, og AND fg…
What’s the sg and fg?
How much Simcoe was added during the dry hop?