admin@lauterdaybrewers.org
The Lord's Favorite Homebrew Club

Elevated IPA.

Jeff Erway (La Cumbre)

Project Description

Clone recipe provided by Jeff Erway, Owner and Head Brewer at La Cumbre Brewing Co in Albuquerque, New Mexico.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 90 min 160.8 IBUs 7.6 SRM 1.069 1.014 7.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 21 A 1.056 - 1.07 1.008 - 1.014 40 - 70 6 - 14 2.4 - 2.9 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 12.1 lbs 81.06
White Wheat Malt 1.34 lbs 8.98
Caramel/Crystal Malt - 30L 11.89 oz 4.98
Munich Malt - 10L 11.89 oz 4.98

Hops

Name Amount Time Use Form Alpha %
Columbus (Tomahawk) 1.75 oz 90 min First Wort Pellet 15.2
Columbus (Tomahawk) 1.25 oz 30 min Boil Pellet 15.2
Chinook 1 oz 15 min Boil Pellet 13.1
Centennial 1 oz 0 min Boil Pellet 9
Chinook 1 oz 0 min Boil Pellet 13.1
Columbus (Tomahawk) 1 oz 0 min Boil Pellet 15.2
Centennial 1 oz 6 days Dry Hop Pellet 9
Citra 1 oz 6 days Dry Hop Pellet 13.2
Mosaic (HBC 369) 1 oz 6 days Dry Hop Pellet 12.8
Nelson Sauvin 1 oz 6 days Dry Hop Pellet 11.4
Simcoe 1 oz 6 days Dry Hop Pellet 13.6

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F

Mash

Step Temperature Time
Mash In 151°F 30 min
Mash Out 168°F 5 min

Fermentation

Step Time Temperature
Primary 4 days 66°F
Secondary 1 days 72°F
Tertiary 3 days 32°F
Aging 0 days 65°F

Notes


Albuquerque water is around 170 PPM of CaCO3 and we put it through a carbon filter. Adjust water accordingly but this is what we do.
11 mls Phosphoric acid (75%) in HLT
1 oz. Gypsum in the mash

Project Details

  • Client Jeff Erway (La Cumbre)
  • Date October 3, 2015
  • Tags Clone Recipe

Related Projects

Leave a reply

Your email address will not be published. Required fields are marked *

Back to Top
Enter your Infotext or Widgets here...