Foundation Brewing Company: Epiphany clone

Foundation Brewing Company: Epiphany clone

(5 gallons/19 L, all-grain)
OG = 1.073 FG = 1.015
IBU = 85 SRM = 7 ABV = 8.1%

Foundation Head Brewer and Co-Owner Joel Mahaffey says, “The characteristics that I feel are the hallmarks of a Maine IPA are a soft body, modest but solid malt backbone, low bitterness (but sufficient to avoid cloying sweetness), and a dominating hop flavor and aroma profile. Characteristics should lean towards fruit, be it citrus or tropical, but notes of pine and resin are also perfectly acceptable.”

Ingredients
7.25 lbs. (3.3 kg) Pilsner malt
5.5 lbs. (2.5 kg) 2-row pale malt
2 lbs. (0.91 kg) Golden Naked Oats® malt
1 lb. (0.45 kg) corn sugar (10 min.)
7.25 AAU Columbus hops (first wort hop) (0.5 oz./14 g at 14.5% alpha acids)
7 AAU Cascade hops (10 min.) (1 oz./28 g at 7% alpha acids)
14.5 AAU Columbus hops (10 min.) (1 oz./21 g at 14.5% alpha acids)
0.5 oz. (14 g) Columbus hops (0 min.)
0.5 oz. (14 g) Cascade hops (0 min.)
1 oz. (28 g) Citra® hops (0 min.)
0.75 oz. (21 g) Mosaic® hops (0 min.)
0.75 oz. (21 g) Ella hops (0 min.)
2 oz. (57 g) Citra® hops (dry hop)
1 oz. (28 g) Mosaic® hops (dry hop)
1 oz. (28 g) Ella hops (dry hop)
Wyeast 1318 (London Ale III) or White Labs WLP013 (London Ale) or Wyeast 1028 (London Ale) yeast
3⁄4 cups corn sugar (if priming)

Step by Step
This recipe is designed for homebrewers to achieve 5.5 gal­lons (21 L) wort in their fermenter on brew day. This will help offset the loss of volume to the heavy hopping rate of this beer. Build your water profile to achieve a 100:100 PPM sulfate: chloride profile. Crush the malt and add to 5 gallons (19 L) strike water to achieve a stable mash temperature at 154 °F (68 °C). After 60 minutes, begin to lauter. Collect approximately 7 gallons (26.5 L) of wort in the kettle. Boil for 60 minutes, adding the first hop addition and corn sugar with 10 minutes left in the boil. After the boil, remove from heat then add the second hop addition. Stir the wort, then let settle for 30 min­utes before cooling to yeast pitching temperature. Ferment at 68 °F (20 °C). As the kräusen begins to fall, typically day 4 or 5, add the dry hops and let the beer sit on the hops for 3 days. Bottle with priming sugar or keg and force carbonate to 2.4 volumes CO2.

Partial mash option:
Substitute the Pilsner and 2-row malts in the all-grain recipe with 4 lbs. (1.8 kg) Pilsen dried malt extract and 3.3 lbs. (1.5 kg) light liquid malt extract, and increase the corn sugar addition to 1.3 lbs. (0.6 kg). Place the crushed malt in a large muslin bag. Soak the grains in 1.5 gallons (6 L) water at 154 °F (68 °C) for 60 minutes. Remove the grain bag and wash with 2 qts. (2 L) hot water. Top off the kettle to 6 gallons (23 L) and heat up to boil. As soon as the water begins to boil, remove from heat and stir in the dried and liquid malt extracts. Stir until all the extract is dissolved then return the wort to a boil. Follow the remaining portion of the all-grain recipe.