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 |
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