Imperiale Beer Project’s Me or the Grapes clone

Imperiale Beer Project’s Me or the Grapes clone

(5 gallons/19 L, all-grain)
OG = 1.065  FG = 1.010
IBU = 12  SRM = 4  ABV = 7.3%

A hazy IPA with New Zealand hops, thiol-boosting yeast, Phantasm powder, and Sauvignon Blanc.

Ingredients
11.5 lbs. (5.2 kg) Viking Xtra Pale malt
1 lb. (0.45 kg) flaked oats
1 lb. (0.45 kg) flaked wheat
4 AAU Nelson Sauvin^TM hops (first wort hop) (0.25 oz./7 g at 12% alpha acids)
2.75 oz. (77 g) Nelson Sauvin^TM hops (hopstand)
2 oz. (56 g) Motueka^TM hops (hopstand)
6 oz. (170 g) Phantasm powder (hopstand)
6 oz. (170 g) Nelson Sauvin^TM hops (dry hop)
6 oz. (170 g) Motueka^TM hops (dry hop)
7 oz. (207 mL) Sauvignon Blanc juice
Omega Yeast OYL-404 (Star Party) or similar thiol-enhancing yeast strain
3⁄4 cup corn sugar (if priming)

Step By Step
For this recipe I shoot for a “hoppy lite” water profile and a mash pH around 5.4. Mash in at 149 °F (65 °C) and recirculate for about 45 minutes before sparging. Add the FWH as you transfer into the kettle. Boil for 60 minutes. With 5 minutes left in the boil add a yeast nutrient and Whirlfloc, if desired. 

At flameout, start your whirlpool and cool wort to 180 °F (82 °C) before adding the hopstand hops and Phantasm powder additions. After whirlpool is complete, cool your wort to 64 °F (18 °C) and transfer to your fermenter along with the juice. Allow fermentation temperature to rise a degree or two, 65–66 °F (18–19 °C), depending on the strain. When fermentation is complete, bottle condition or keg and carbonate.

Note on whirlpool IBU and hopstand: If you plug this recipe into your brewing software you might notice your IBUs are different depending on your whirlpool/hopstand configurations. At the brewery I would typically whirlpool for 15 minutes and then let the kettle rest for 15 minutes before starting my transfer, which would take another 30 minutes or so.

Partial mash option: Reduce pale malt to 2 lbs. (0.91 kg) and add 5.5 lbs. (2.5 kg) extra light dried malt extract. Mash the flaked grains and crushed pale malt in a large grain bag in 2 gallons (8 L) water at 149 °F (65 °C) for 60 minutes. Remove the grains and place in a colander. Rinse grains with 1 gallon (3.8 L) of hot water. Top kettle up to 6 gallons (23 L), add first wort hops and malt extract off heat. Stir until fully dissolved, then bring up to a boil. Follow all-grain instructions, being sure to top fermenter up to 5.25 gallons (20 L) before starting fermentation.