Base Camp Brewing Company: In-Tents IPL clone

Base Camp Brewing Company: In-Tents IPL clone

(5 gallons/19 L, all-grain)
OG = 1.066   FG = 1.016
IBU = 62   SRM = 9   ABV = 6.8%

This is a labor-intensive beer to produce, utilizing a triple batch sparge, kräusening, a three-week bulk lagering period, and oak chip aging. The result is a malty and firmly hopped, oak-aged lager softened by some natural carbonation. The lager yeast allows the piney and floral aromatics to shine while the oak chips heighten the maltiness of the brew.

Ingredients
12.5 lbs. (5.11 kg) Vienna malt
1 lb. (0.45 kg) Simpsons Golden Naked Oats™ malt
1 lb. (0.45 kg) melanoidin malt
17.5 AAU Summit™ pellet hops (60 min.) (1.15 oz./32 g at 15.2% alpha acids)
0.75 oz. (21 g) Nugget pellet hops (dry hop)
0.75 oz. (21 g) Mt. Hood pellet hops (dry hop)
0.75 oz. (21 g) Fuggle pellet hops (dry hop)
0.75 oz. (21 g) Centennial pellet hops (dry hop)
0.25 oz. (7 g) dark toasted American oak chips (added during dry hop)
½ tsp. yeast nutrients (15 min.)
1 Whirfloc® tablet (15 min.)
Kräusen beer (See step by step)
8 oz. (0.23 kg) pale dried malt extract2.5 g Summit™ pellet hops
White Labs WLP802 (Czech Budejovice Lager) or Wyeast 2278 (Czech Pils) yeast
3/4 cup (150 g) dextrose (if priming)

Step by Step
Several days before your brew day be sure to make a yeast starter. It is recommended that you pitch 468 billion yeast cells for this recipe. Mill the grains and mix with 3.9 gallons (14.7 L) of 154 °F (68 °C) strike water to reach a mash temperature of 142 °F (61 °C). Hold at this temperature for 75 minutes. Step the mash (increase the temperature) to 158 °F (70 °C) and hold for an additional 15 minutes before performing an optional mash out at 168 °F (76 °C) for 10 minutes. Vorlauf until your runnings are clear. You will need 5.2 gallons (19.7 L) of 170 °F (77 °C) sparge water. The sparge water is divided across a triple batch sparge as follows. Drain the mash tun then refill first with 1.6 gallons (6.1 L). Drain the mash tun then refill a second time with 2.6 gallons (9.8 L). Drain the mash tun again and add the final 1 gallon (3.8 L) until 7 gallons (26.5 L) of 1.050 SG wort is collected. Boil for 90 minutes adding hops, yeast nutrient, and kettle finings according to the ingredients list. After the boil, turn off the heat and whirlpool the kettle by gently stirring for 2 minutes. Let rest for an additional 13 minutes. Chill the wort to 55 °F (13 °C), aerate, and pitch yeast. Ferment at 57 °F (14 °C) for 7 days, then lower to 45 °F (7 °C) and hold for 4 more days. Transfer the beer to a secondary vessel that contains the dry hops and oak chips. Harvest and store about 2 fluid ounces (60 mL) worth of yeast slurry from the primary fermenter yeast cake, and allow the beer to rise back up to 57 °F (14 °C) in the secondary fermenter. Make a small amount of kräusen beer by boiling 8 oz. (0.23 kg) of pale dried malt extract with 0.4 gallons (1.5 L) of water for roughly 45 minutes, until you reduce it down to about 0.26 gallons (1 L) of 1.068 specific gravity wort. Add 2.5 grams of Summit™ hops (15.2% alpha acids) at flameout, cool, and transfer to a growler (or small carboy). Pitch 2 fluid ounces (60 mL) worth of yeast slurry and add an airlock. When active fermentation is present, transfer the kräusen beer into the secondary vessel that your main batch is in. Hold the secondary vessel at 57 °F (14 °C) for 3 days after adding the kräusen beer, then slowly cool to lagering temperature (35–45 °F/2–7 °C), depending on activity levels of yeast strain). Lager for 3 weeks at this temperature. Bottle or keg as normal.

Extract with grains option:
Substitute the Vienna and melanoidin malts in the all-grain recipe with 8 lbs. (3.6 kg) Briess Vienna liquid malt extract and 1 lb. (0.45 kg) Weyermann Carared malt (20 °L). Steep grains in 2 gallons (7.5 L) of 150 °F (66 °C) water for 20–30 minutes while you continue to heat the water up to no hotter than 170 °F (77 °C) in order to avoid extracting tannins. Remove the grain bag, top your kettle up with enough pre-heated water to reach a total pre-boil volume of 7 gallons (26.5 L), and turn your heat source back on. Once you reach a boil, add your malt extract and hops according to the ingredients list during a 90-minute boil. Follow the remaining portion of the all-grain recipe.

Tips for Success:
Base Camp Brewing Co. brewers recommend using extremely soft base water and adding 2 grams of calcium sulfate (gypsum) plus 1 gram of calcium chloride to the mash for this recipe. This beer is very flexible with regards to base malt. Brewers are encouraged to substitute the listed Vienna malt for other darker pale malts such as Maris Otter, Golden Promise, ESB malt, etc. If you are an extract brewer, you can substitute with Maris Otter liquid malt extract.