Logan’s Triticale IPA

Logan’s Triticale IPA

(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.015
IBU = 55 SRM = 8 ABV = 6.9%

Ingredients
6.3 lbs. (2.9 kg) triticale malt
6.3 lbs. (2.9 kg) 2-row pale malt
1.4 lbs. (0.64 kg) Gambrinus honey malt
8 oz. (227 g) rice hulls
11 AAU Idaho Seven hops (60 min.) (1 oz./28 g at 11% alpha acids)
1 oz. (28 g) Idaho Seven hops (5 min.)
1 oz. (28 g) Idaho Seven hops (0 min.)
2 oz. (57 g) Idaho Seven hops (dry hop)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Heat 4.5 gallons (17 L) of water, treated to imitate the waters of London, so the mash temperature lands in the 148–154 °F (64–67 °C) range. Add enough of this water to the mash tun to cover the false bottom and mix with 4 oz. (113 g) of the rice hulls. Let soak for a few minutes. Add the grist, remaining water and rice hulls, stirring to combine and break up any dough balls. Maintain 148–154 °F (64–67 °C) for 50 minutes. Add 1 gallon of 190 °F (88 °C) to the mash tun to mash out for 10 minutes. Vorlauf until the wort runs clear, then sparge with 170 °F (77 ° C) water and collect 6 gallons (23 L) into the kettle.

Boil for 60 minutes, adding hops at times indicated in the ingredient list and adding 1 tab of Whirlfloc at 10 minutes remaining.

Quickly cool to 68 °F (20 °C), aerate the wort, and pitch yeast. After 6 or 7 days, when airlock activity slows to less than one bubble every 60 seconds and primary fermentation appears complete, transfer the beer off of the trub and into a secondary fermenter and add dry hop addition for 10 days.
Bottle and add priming sugar or keg and force carbonate to 2.3 volumes.

Logan’s Triticale IPA

(5 gallons/19 L, partial mash)
OG = 1.065 FG = 1.015
IBU = 55 SRM = 8 ABV = 6.5%

Ingredients
3.3 lbs. (1.5 kg) wheat liquid malt extract
3.3 lbs. (1.5 kg) golden light liquid malt extract
3 lbs. (1.36 kg) triticale malt
1.4 lbs. (0.64 kg) Gambrinus honey malt
11 AAU Idaho Seven hops (60 min.) (1 oz./28 g at 11% alpha acids)
1 oz. (28 g) Idaho Seven hops (5 min.)
1 oz. (28 g) Idaho Seven hops (0 min.)
2 oz. (57 g) Idaho Seven hops (dry hop)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Heat 6 qts. (5.6 L) of water up to about 165 °F (74°C). Place the crushed grains in a large grain bag and submerge in the water. The mash temperature should land in the 148-154 °F (64-68 °C) range. Maintain 148-154 °F (64-68 °C) for 50 minutes. Remove grain bag and place in a colander. Slowly wash the grains with 1 gallon (4 L) hot water, collecting the wash water in the kettle. Stir in the liquid malt extract and top off to 6 gallons (23 L) into the kettle. Boil for 60 minutes. Follow the remainder of the all-grain version of this recipe.