7venth Sun Brewery’s False Readings clone

7venth Sun Brewery’s False Readings clone

(5 gallons/19 L, all-grain)
OG = 1.054  FG = 1.006
IBU = 39  SRM = 4  ABV = 6.3%  

False Readings is the first commercial attempt at the so-called hyperbolique IPA, a cross between a brut IPA and a milkshake IPA. From the can: “What’s in a name? False Readings is both a nod to the perplexing nature of this style, but additionally on collab day, Joe’s gas gauge told him he had half a tank, when in fact it was empty, leaving him stranded on the side of the road. Takeaway: Don’t judge a book by its cover; it’s a mistake to put things into boxes . . . so go ahead and think outside of them.”

Ingredients
8 lbs. (3.6 kg) North American 2-row pale malt
1 lb. (0.45 kg) flaked corn
1 lb. (0.45 kg) flaked rice
11 oz. (312 g) lactose sugar (15 min.)
5 mL Amylo^TM 300 (amyloglucosidase enzyme)
7.7 AAU Citra® hops (10 min.) (0.6 oz./17 g at 12.8% alpha acids)
6.8 AAU Mosaic® hops (10 min.) (0.6 oz./17 g at 11.3% alpha acids)
14 AAU Citra® hops (1 min.) (1.1 oz./31 g at 12.8% alpha acids)
12.4 AAU Mosaic® hops (1 min.) (1.1 oz./31 g at 11.3% alpha acids)
2 oz. (57 g) Citra® hops (dry hop)
2 oz. (57 g) Mosaic® hops (dry hop)
Omega OYL-090 (Espe Kveik), Imperial A44 (Kveiking), or LalBrew Voss yeast
2⁄3 cup corn sugar (if priming)

Step by step
Mash at 140 °F (60 °C) for 90 minutes, adding the amyloglucosidase at the start of the mash and mixing well. Raise mash up to mash-out temperature of 168 °F (76 °C) and lauter as normal. 

Total boil time is 60 minutes. Add lactose sugar with 15 minutes left in the boil and the first addition of hops with 10 minutes remaining (although you may want to throw in a few pellets at the start of the boil to help break up the foam). In the final minute, add the next hop addition, then turn off the heat and give the wort a long stir to create a whirlpool, then let settle for 20 minutes before chilling. 

Chill wort to 85 °F (29 °C), aerate if using a liquid strain, then pitch the yeast. Ferment at 85 °F (29 °C) until signs of activity have ceased. Two days after fermentation is complete, add the dry hops. Allow three days on dry hops, then remove or rack off into a keg and force carbonate to 2.2 v/v or bottle and prime.

Partial mash option: Replace 6 lbs. (2.7 kg) of the pale malt with 3.5 lbs. (1.6 kg) of extra light dried malt extract. Place the crushed pale malt with the flaked grains in a large muslin bag. Mash grains along with amyloglucosidase for 30 minutes in 1.5 gallons (6 L) at 140 °F (60 °C). Then add 2 gallons (8 L) of hot water and stir in the malt extract. Hold for another 30 minutes at 140 °F (60 °C). Wash the grains with 1 gallon (3.8 L) hot water. Bring wort to a boil and follow the remainder of the all-grain instructions, being sure to top off the fermenter to 5.25 gallons (20 L) once chilled.