Odell Brewing Company: Peach IPA clone

Odell Brewing Company: Peach IPA clone

(5 gallons/19 L, all-grain)
OG = 1.069   FG = 1.013
IBU = 60   SRM = 6   ABV = 7.2%

Odell Brewing Company, in Fort Collins, Colorado brews the majority of its beers on a 50-barrel system, however brewers still put to use a 5-barrel pilot system at the brewery every week. This recipe (not to be confused with their seasonal imperial peach IPA Tree Shaker) was one of those pilot batches made available at the tasting room.

Ingredients
11.7 lbs. (5.3 kg) pale ale malt (3 °L)
1.7 lbs. (0.77 kg) Vienna malt (3.5 °L)
0.7 lb. (0.32 kg) melanoidin malt (25 °L)
2 tsp. gypsum
4 lbs. (1.8 kg) peach puree or crushed peaches (pits removed)
7.8 AAU Warrior® hops (60 min.) (0.5 oz./14 g at 15.5% alpha acids)
7.8 AAU Warrior® hops (30 min.) (0.5 oz./14 g at 15.5% alpha acids)
8.8 AAU Simcoe® hops (0 min.) (0.8 oz./22 g at 11% alpha acids)
4.8 AAU Australian Summer hops (0 min.) (0.8 oz./22 g at 6% alpha acids)
3.2 AAU Crystal hops (0 min.) (0.8 oz./22 g at 4% alpha acids)
1.2 oz. (33 g) Simcoe® hops (20 min. into hop stand)
1.2 oz. (33 g) Australian Summer hops (20 min. into hop stand)
1.2 oz. (33 g) Crystal hops (20 min. into hop stand)
1.2 oz. (33 g) Simcoe® hops (dry hop)
1.2 oz. (33 g) Australian Summer hops (dry hop)
1.2 oz. (33 g) Crystal hops (dry hop)
0.5 tsp. yeast nutrients (10 min.)
White Labs WLP001 (California Ale) or  Wyeast 1056 (American Ale) or Fermentis Safale US-05 yeast
2/3 cup (133 g) dextrose (if priming)

Step by Step
Adjust brewing water by adding 1 tsp. gypsum per 5 gallons (19 L) water. Mash in with 1.5 qts. (1.4 L) strike water per pound (0.45 kg) of grist to achieve a mash temperature of 152 °F (67 °C) and hold for 60 minutes. Sparge with 172 °F (78 °C) water and collect 6 gallons (23 L) in the kettle. Boil for 60 minutes, adding hops and yeast nutrients at times indicated. At the end of the boil add “0 min.” hops and stir wort to create a whirlpool. Stir for at least a minute and then let wort settle for a total of 20 minutes. Chill the wort to 170 °F (77 °C) before adding the “hop stand” hops. Stir for at least a minute, then let settle for another 15 minutes. Chill the wort to 68 °F (20 °C) and aerate thoroughly. Hold at 68 °F (20 °C) for three days or until primary fermentation slows down. Add the peach puree after kräusen has fallen then wait until fermentation calms back down before adding dry hops. After five days on the dry hops, rack the beer to a keg and carbonate or rack to bottling bucket, add priming sugar and bottle. Carbonate to 2.4 volumes CO2.

Partial mash option:
Substitute the pale ale malt in the all-grain recipe with 8 lbs. (3.6 kg) pale ale liquid malt extract (7 °L). Place crushed grains in a muslin bag and mash in with 1 gallon (4 L) water to achieve a mash temperature of 152 °F (67 °C) and hold for 60 minutes. Wash grain bag with 1-gallon (4 L) hot water. Top kettle to 6 gallons (23 L) water and boil. Once at a boil, remove the kettle from heat and add the malt extract and gypsum. Stir until all the malt extract is dissolved, then return the wort to a boil. Follow the remaining portion of the all-grain recipe.