Ghost Monkey Brewery’s UNBoiled clone

Ghost Monkey Brewery’s UNBoiled clone

(5 gallons/19 L, all-grain)
OG = 1.069  FG = 1.012
IBU = 57  SRM =  4  ABV = 7.1%

The recipe pulls together all the lessons discussed in this article. Pasteurization and diastase arrestation is achieved through a 20-minute whirlpool, but with the temperature kept low enough that it doesn’t form DMS (Dimethyl Sulfide). The haze from the flaked wheat and oats are not boiled out through a hot break. Assertive hop flavor and bitterness are obtained through a huge whirlpool addition, supported by dry hopping. When I brewed this recipe at home it took me about four hours and saved about an hour of energy from not boiling. It’s got all the hop brightness you’d want from a NEIPA with a little nod to West Coast IPAs with its bitterness and slight notes of pine.

10 lbs. (4.5 kg) North American 2-row pale malt
2.5 lbs. (1.1 kg) flaked wheat
1.25 lbs. (0.6 kg) flaked oats
10 oz. (280 g) Carapils® malt
3.2 oz. (90 g) melanoidin malt
1.6 oz. (45 g) acidulated malt
2.4 oz. (68 g) Columbus hops (hopstand)
2 oz. (57 g) Citra® hops (hopstand)
2 oz. (57 g) Galaxy® hops (hopstand)
2 oz. (57 g) Amarillo® hops (hopstand)
1.2 oz (34 g) Mosaic® hops (hopstand)
0.8 oz. (23 g) Mosaic® hops (dry hop #1)
1.6 oz. (45 g) Amarillo® hops (dry hop #2)
1.6 oz. (45 g) Galaxy® hops (dry hop #2)
LalBrew New England, White Labs WLP095 (Burlington Ale), or Imperial A04 (Barbarian) yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Clean and sanitize all brewing equipment. Mash at 152 °F (67 °C) and hold for one hour. Sparge at 175 °F (80 °C), using half a gallon/1.9 L (or whatever your standard boiloff would be) less water than you would normally. Run off into your brewing kettle, then bring wort up to 182 °F (83 °C). Add the hopstand additions and maintain this temperature for 20 minutes. 

Cool wort to 68 °F (20 °C) and pitch yeast. Once vigorous fermentation is detected, add the first dry hop addition. Once final gravity is reached add second dry hop addition. Leave to condition for at least three days and then rack as normal. Keg and force carbonate to 2.3 v/v or prime and bottle.

Partial mash option: Replace 8 lbs. (3.6 kg) of the pale malt, the flaked wheat, and acidulated malt with 3 lbs. (1.4 kg) extra light dried malt extract, 3 lbs. (1.4 kg) Bavarian wheat dried malt extract, and a 1⁄4 tsp. 88% lactic acid. Place the crushed grains in a muslin bag and submerge in 2 gallons (7.6 L) at 152 °F (67 °C). Add the lactic acid and hold for one hour. Remove grains, place in a colander and wash with 1 gallon (3.8 L) hot water. Off of heat, stir in the dried malt extracts, and add hot water until there is 5.5 gallons (21 L) in the brew kettle. Bring the wort up 182 °F (83 °C). Add hopstand additions and maintain this temperature for 20 minutes. Follow the remainder of the all-grain recipe for the fermentation instructions.

Issue: January-February 2024

A hazy IPA that is missing one thing — the boil!