Lupulin Brewing Co.’s Sophistry 06 clone

Lupulin Brewing Co.’s Sophistry 06 clone

(5 gallons/19 L, all-grain)
OG =  1.072  FG = 1.015
IBU = 27*  SRM = 5  ABV = 7.5%

* Beers heavily dry hopped can differ greatly from the calculated IBU levels that a beer calculator may provide. While our calculator says that this beer will contain 27 IBUs, when measured on a spectrophotometer, this beer actually reads around 50–60 IBUs.

“Our Sophistry series of IPAs is our way of playing around with new hops, techniques, and combinations to find fun new flavors,” said Matt Schiller, Co-Founder and Head of Brewing Operations at Lupulin Brewing, in Big Lake, Minnesota. For the sixth Sophistry release, Lupulin focused on brand new hops Lotus™, Altus™, and Sultana™, in combination with Citra®, Lemondrop™, and Sabro™. “We were looking for a nice citrus/tropical effect with a kiss of vanilla and we got it.”

Ingredients
5.4 lbs. (2.9 kg) 2-row pale malt
4.2 lbs. (1.9 kg) Golden Promise pale ale malt
1.6 lbs. (0.73 kg) flaked wheat
1.6 lbs. (0.73 kg) flaked oats
0.8 lb. (0.36 kg) maltodextrin
0.45 oz. (13 g) lemon peel (5 min.)
9 AAU Citra® hops (30 min.) (0.75 oz./21 g at 12% alpha acids)
30 AAU Lotus™ hops (hop stand) (1.9 oz./54 g at 16% alpha acids)
30 AAU Altus™ hops (hop stand) (1.9 oz./54 g at 16% alpha acids)
14 AAU Sultana™ hops (hop stand) (1 oz./28 g at 14% alpha acids)
25 AAU Citra® Cryo hops (hop stand) (1 oz./28 g at 25% alpha acids)
3.2 oz. (90 g) Citra® hops (dry hop)
1.9 oz. (54 g) Lemondrop™ hops (dry hop)
3.2 oz. (90 g) Sabro™ hops (dry hop)
Omega OYL-11 (British Ale V), or Wyeast 1318 (London Ale III), or LalBrew Verdant IPA yeast
2⁄3 cup corn sugar (if priming)

Step by Step
This is a single infusion mash. Begin by heating 20.5 qts. (19.5 L), this is 1.5 qts. strike water per pound of grain (3 L/kg), up to 164 °F (73 °C). Mix with grains to achieve a stable mash temperature at 150 °F (66 °C). After 60 minutes begin recirculation. Sparge with enough water to collect 6.5 gallons (24.6 L) of wort in your kettle. Boil wort for 60 minutes, adding the first addition of hops with 30 minutes remaining. With 5 minutes remaining in the boil add the lemon peel, maltodextrin, and a kettle fining agent such as Whirlfloc or Irish moss if desired.

After the boil is complete, cool down to 170 °F (77 °C) and then add the hop stand additions, stir the kettle to create a vigorous whirlpool, cover, and let stand for 15 minutes before cooling to yeast-pitching temperature.

Pitch yeast and begin fermentation at 66 °F (19 °C) and ramp to 72 °F (21 °C) throughout fermentation. After active fermentation is complete, add the dry hops for three days then transfer off the hops. Cold crash the beer to near freezing, but only if you have a vessel in which positive CO₂ pressure can be placed on the beer. You don’t want any suckback of oxygen into your vessel. After two days, the beer is ready. You may want to transfer your beer to a serving keg if dispensing on draft. Bottle and prime or force carbonate to 2.4 volumes CO₂.

Lupulin Brewing Co.’s Sophistry 06 clone

(5 gallons/19 L, partial mash)
OG =  1.072  FG = 1.015
IBU = 27  SRM = 5  ABV = 7.5%

Ingredients
3.9 lbs. (1.8 kg) extra light dried malt extract
3.8 lbs. (1.7 kg) Golden Promise pale ale malt
1.6 lbs. (0.73 kg) flaked wheat
1.6 lbs. (0.73 kg) flaked oats
0.5 lb. (0.23 kg) maltodextrin
0.45 oz. (13 g) lemon peel (5 min.)
9 AAU Citra® hops (30 min.) (0.75 oz./21 g at 12% alpha acids)
30 AAU Lotus™ hops (hop stand) (1.9 oz./54 g at 16% alpha acids)
30 AAU Altus™ hops (hop stand) (1.9 oz./54 g at 16% alpha acids)
14 AAU Sultana™ hops (hop stand) (1 oz./28 g at 14% alpha acids)
25 AAU Citra® Cryo hops (hop stand) (1 oz./28 g at 25% alpha acids)
3.2 oz. (90 g) Citra® hops (dry hop)
1.9 oz. (54 g) Lemondrop™ hops (dry hop)
3.2 oz. (90 g) Sabro™ hops (dry hop)
Omega OYL-11 (British Ale V), or Wyeast 1318 (London Ale III), or LalBrew Verdant IPA yeast
2⁄3 cup corn sugar (if priming)

Step by Step
In a large muslin bag, add the crushed pale ale malt, flaked oats, and flaked wheat. Heat 10.5 qts. (10 L) of water to 164 °F (73 °C) and submerge the grains in the water. Mash at around 150 °F (66 °C) for 60 minutes. Remove the grains and place in a large colander. Slowly wash the grains with 1 gallon (4 L) of hot water. Bring volume up to 6.5 gallons (24.6 L) and stir in the malt extract. Once the extract is fully dissolved, bring the wort up to a boil. Total boil time is 60 minutes. Follow the remainder of the steps in the all-grain recipe.