Oskar Blues Brewery’s IPA clone

OSKAR BLUES BREWERY’S IPA CLONE

(5 gallons/19 L, all-grain)
OG = 1.059 FG = 1.010
IBU = 70 SRM = 6 ABV = 6.4%

Pleasant and drying bitterness brings citrus, melon, pepper, and wine grape aromas and flavors alive in this exclusively Australian-hopped, West Coast style IPA.

INGREDIENTS

11.4 lbs. (5.2 kg) North American 2-row pale malt (1.8 °L)
1.32 lbs. (600 g) pale wheat malt (2 °L)
0.33 lb. (152 g) Simpsons Premium English Caramalt (25 °L)
4.5 AAU Vic Secret hops (first wort hop) (0.25 oz./7 g at 18% alpha acids)
10.8 AAU Vic Secret hops (80 min.) (0.6 oz./16.8 g at 18% alpha acids)
4.5 AAU Vic Secret hops (25 min.) (0.25 oz./7 g at 18% alpha acids)
8.6 AAU Vic Secret hops (10 min.) (0.48 oz./13.4 g at 18% alpha acids)
13 AAU GalaxyTM hops (0 min.) (0.9 oz./25 g at 14.5% alpha acids)
6.5 AAU Ella hops (0 min.) (0.45 oz./12.6 g at 14.5% alpha acids)
1.2 oz. (34 g) Enigma hops (dry hop)
1 oz. (28 g) Galaxy hops (dry hop)
0.8 oz. (22.4 g) Ella hops (dry hop)
1 tsp. yeast nutrient (Servomyces recommended) (5 min.)
1⁄2 Whirlfloc tablet (5 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale),or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

STEP BY STEP

Mill the grains and dough-in targeting a mash of 1.3 quarts of water to 1 pound of grain (2.7 L/kg) and a temperature of 156 °F (69 °C). Hold the mash at 156 °F (69 °C) until enzymatic conversion is complete. Sparge slowly with 168 °F (75.5 °C) water, collecting wort until the pre-boil kettle volume is 7 gallons (25.6 L). Add the first wort hops as soon as wort covers the bottom of the kettle.

Total boil time is 90 minutes, targeting 5.5 gallons (20 L) hot wort at the end of boil. Add hops as indicated and Whirlfloc and yeast nutrient with 5 minutes left in the boil. After the boil, give the wort a long stir to create a whirlpool then add the flameout hops. Let the wort settle for 10 minutes.

Chill to 65 °F (18 °C) and aerate. Pitch rate is 1 million cells per mL per degree Plato. Ferment at 68 °F (20 °C). At the end of active fermentation, rack the beer onto the dry hops in purged secondary vessel. Let rest for 9 days at 68 °F (20 °C), longer if showing fermentation activity. Then lower temperature to 32 °F (0 °C). Once beer is clear, rack and carbonate to around 2.55 volumes of CO2.

OSKAR BLUES BREWERY’S IPA CLONE

(5 gallons/19 L, extract with grains)
OG = 1.059 FG = 1.010
IBU = 70 SRM = 6 ABV = 6.4%

INGREDIENTS

6.6 lbs. (3 kg) golden liquid malt extract
1.5 lbs. (0.68 kg) wheat dried malt extract
0.33 lb. (152 g) Simpsons Premium English Caramalt (25 °L)
4.5 AAU Vic Secret hops (first wort hop) (0.25 oz./7 g at 18% alpha acids)
10.8 AAU Vic Secret hops (80 min.) (0.6 oz./16.8 g at 18% alpha acids)
4.5 AAU Vic Secret hops (25 min.) (0.25 oz./7 g at 18% alpha acids)
8.6 AAU Vic Secret hops (10 min.) (0.48 oz./13.4 g at 18% alpha acids)
13 AAU GalaxyTM hops (0 min.) (0.9 oz./25 g at 14.5% alpha acids)
6.5 AAU Ella hops (0 min.) (0.45 oz./12.6 g at 14.5% alpha acids)
1.2 oz. (34 g) Enigma hops (dry hop)
1 oz. (28 g) Galaxy hops (dry hop)
0.8 oz. (22.4 g) Ella hops (dry hop)
1 tsp. yeast nutrient (Servomyces recommended) (5 min.)
1⁄2 Whirlfloc tablet (5 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale),or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

STEP BY STEP

Place the crushed grains in a muslin bag and submerge in 5 gallons (19 L) water as it heats to 160 °F (71 °C). Remove the grain bag and allow to drip back into the kettle. Add the liquid and dried malt extract as well as the first wort hops and stir until extracts are fully dissolved. Bring wort to a boil.

Total boil time is 60 minutes adding hops according to the schedule. Add Whirlfloc and yeast nutrient with 5 minutes left in the boil. Follow the remainder of the the all-grain instructions