Download a PDF of this homebrew recipe.
The 2024 Learn to Homebrew Day (Nov. 2) official homebrew recipe comes courtesy of Rick Morales and the Maltose Falcons homebrew club of California. The Maltose Falcons are the country’s oldest homebrew club and this commemorative IPA recipe is in celebration of their 50th anniversary.
Thank you to the official 2024 Learn to Homebrew Day sponsor, Lallemand Brewing.
Download a PDF of this homebrew recipe.
The 2024 Learn to Homebrew Day (Nov. 2) official homebrew recipe comes courtesy of Rick Morales and the Maltose Falcons homebrew club of California. The Maltose Falcons are the country’s oldest homebrew club and this commemorative IPA recipe is in celebration of their 50th anniversary.
Thank you to the official 2024 Learn to Homebrew Day sponsor, Lallemand Brewing.
Ingredients:
- FERMENTABLES
- 13 lb. (5.9 kg) pale 2-row malt (89.7%)
- 1 lb. (454 g) 10°L Munich malt (6.9%)
- 8 oz. (227 g) dextrin malt (3.4%)
- HOPS
- 0.5 oz. (14 g) Centennial, 10% a.a. (first wort hop)
- 0.5 oz. (14 g) Centennial, 10% a.a. (60 min)
- 0.5 oz. (14 g) Chinook, 13% a.a. (60 min)
- 1 oz. (28 g) Cascade, 5.5% a.a. (whirlpool)
- 1 oz. (28 g) Centennial, 10% a.a. (whirlpool)
- OTHER INGREDIENTS
- 1 tablet Whirlfloc @ 15 min
- YEAST
- 1 package Lallemand LalBrew BRY-97™ West Coast Ale Yeast
Specifications:
Yield: 5.5 gal (20.8 L)
Original Gravity: 1.070 (17°P)
ABV: 7.1%
IBU: 65
SRM: 5
Efficiency: 73%
Directions:
Mash in at 152°F (67°C) for 1 hour. Fly sparge with 168°F (76°C) water to collect 7 gal. (26.6 L) of wort. Boil wort for 60 minutes. Add hops at stated intervals. For the whirlpool, shut off the heat and steep for 20 minutes. Chill to temperature called for by yeast (typically below 70°F (21°C)), oxygenate, and pitch yeast. Ferment around 67°F (19°C) temperature until terminal gravity is achieved. Allow another 14 days for secondary fermentation at 65°F (18°C). Carbonate and package.
ALTERNATIVE YEAST OPTION
For a more fruit-forward, “juicy” IPA, try Lallemand LalBrew Pomona™ Modern Hybrid IPA Yeast, which is coming soon in 11g sachets!
EXTRACT WITH SPECIALTY GRAINS OPTION
Substitute the grain bill above with 12.1 lb. (5.49 kg) pale liquid extract and 11.7 oz. (332 g) dextrin malt. Dissolve extract to produce 3.68 gal. (13.9 L) of wort. Boil 60 minutes. Add hops at stated intervals. Top up volume to 5 gallons, chill to temperature called for by yeast (typically below 70°F (21°C), oxygenate, and pitch yeast. Ferment around 67°F (19°C) temperature until terminal gravity is achieved. Allow another 14 days for secondary fermentation at 65°F (18°C). Carbonate and package.
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