Kinsmen Brewing Co.’s Pollendrome DIPA clone

(5 gallons/19 L, all-grain)
OG = 1.078  FG = 1.013
IBU = 0  SRM = 4  ABV = 8.6%

Ingredients
8.5 lbs. (3.9 kg) 2-row pale malt 
2.5 lbs. (1.13 kg) flaked oats
1.5 lbs. (0.68 kg) flaked wheat
0.5 lb. (0.23 kg) Carapils® malt
2.5 lbs. (1.13 kg) locally sourced honey
4 oz. (113 g) Citra® hops (hopstand)
6 oz. (170 g) Citra® hops (dry hop)
SafAle S-04, Wyeast 1028 (London Ale), or White Labs WLP013 (London Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
With the goal of creating a moderately dextrinous wort, mash in with 3.3 gallons (12.5 L) of 165 °F (74 °C) strike water to achieve a single infusion rest temperature of 154 °F (68 °C). Hold for 60 minutes.

With sparge water at 170 °F (77 °C), collect about 6.5 gallons (24.6 L) of wort. Boil for 60 minutes. At end of boil, chill wort down to 170 °F (77 °C) then add hopstand-addition hops. Whirlpool for 20 minutes before beginning to chill wort to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast.

As primary fermentation begins to slow, add the honey. Allow fermentation to finish completely. Several days after reaching terminal gravity, add the dry-hop addition. Wait 4–6 days before packaging.

Transfer beer to keg and force carbonate to 2.4 v/v or add priming sugar and bottle. 

Kinsmen Brewing Co.’s Pollendrome DIPA clone

(5 gallons/19 L, partial mash)
OG = 1.078  FG = 1.013
IBU = 0  SRM = 5  ABV = 8.6%

4 oz. (113 g) Citra® hops (hopstand)
6 oz. (170 g) Citra® hops (dry hop)
SafAle S-04, Wyeast 1028 (London Ale), or White Labs WLP013 (London Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash the 2-row pale malt, flaked oats, and Carapils® in a muslin bag in 2 gallons (8 L) of water at 154 °F (68 °C) for 45 minutes. Afterwards, place the grain bag in a colander and wash with 1 gallon (4 L) of warm or hot water. Add water to reach a total volume of 5.5 gallons (21 L). Carefully stir in the dried malt extract, then bring wort to a boil. Boil for 10–15 minutes.

At end of boil, chill wort down to 170 °F (77 °C) then add hopstand-
addition hops. Whirlpool for 20 minutes before beginning to chill wort down to slightly below fermentation temperature, around 66 °F (19 °C). Pitch yeast.

As primary fermentation begins to slow, add the honey. Allow fermentation to finish completely. Several days after reaching terminal gravity, add dry-hop addition. Wait 4–6 days before packaging.

Transfer beer to keg and force carbonate to 2.4 v/v or add priming sugar and bottle.

Tips for success:
While the recipe specs list this beer as 0 IBU, the hopstand and dry hops will provide bitterness to the beer.