Samuel Adams Latitude 48 IPA clone

Latitude 48 IPA clone

(5 gallons/19 L, all-grain)
OG = 1.060   FG = 1.015
IBU = 55   SRM = 13   ABV = 6%

Ingredients
11 lbs. (5 kg) 2-row pale malt (2 °L)
1.4 lbs. (0.64 kg) honey malt (23 °L)
0.5 lbs. (0.23 kg) caramel malt (60 °L)
11 AAU Zeus pellet hops (60 min.) (0.7 oz./20 g at 15.8% alpha acids)
2.1 AAU Hallertau pellet hops (15 min.) (0.4 oz./11 g at 5.2% alpha acids)
3.8 AAU Simcoe® pellet hops (15 min.) (0.3 oz./9 g at 12.8% alpha acids)
1.4 AAU East Kent Golding pellet hops (15 min.) (0.2 oz./6 g at 6.9% alpha acids)
5.1 AAU Simcoe® pellet hops (5 min.) (0.4 oz./11 g at 12.8% alpha acids)
1.9 AAU Hallertau pellet hops (5 min.) (0.3 oz./9 g at 6.3% alpha acids
0.5 tsp. yeast nutrients (15 min.)
1.5 oz. (42 g) Hallertau pellet hops (dry hop)
0.7 oz. (20 g) Simcoe® pellet hops (dry hop)
0.3 oz. (9 g) Mosaic™ pellet hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast
Priming sugar (if bottling)

Step by Step

This is a single infusion mash. Mix the crushed grains with 5 gallons (19 L) of 165 °F (74 °C) strike water to stabilize the mash at 153 °F (67 °C). Hold at this temperature for 45 minutes. Vorlauf for 15 minutes then begin sparge. Run off into kettle to achieve volume and pre-boil gravity around 1.049 SG. Boil for 60 minutes, adding hops and yeast nutrients according the ingredients list. Turn off the heat, give the wort a stir for about a minute to create a whirlpool and let it spin and settle out for 15 minutes before beginning to chill the wort. Cool the wort down to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with filtered air or pure O2 and pitch yeast. Ferment at 68 °F (20 °C) for one week or until signs of fermentation have died down. Rack to a secondary vessel and cool beer to 60 °F (16 °C). Condition for an additional two weeks, adding dry hops for the final 10 days of conditioning. Bottle or keg, carbonating to 2.4 volumes of CO2.

Latitude 48 IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.060   FG = 1.015
IBU = 55   SRM = 13   ABV = 6%

Ingredients
6.6 lbs. (3 kg) light liquid malt extract
1.2 lbs. (0.54 kg) 2-row pale malt (2 °L)
1.4 lbs. (0.64 kg) honey malt (23 °L)
0.5 lbs. (0.23 kg) caramel malt (60 °L)
11 AAU Zeus pellet hops (60 min.) (0.7 oz./20 g at 15.8% alpha acids)
2.1 AAU Hallertau pellet hops (15 min.) (0.4 oz./11 g at 5.2% alpha acids)
3.8 AAU Simcoe® pellet hops (15 min.) (0.3 oz./9 g at 12.8% alpha acids)
1.4 AAU East Kent Golding pellet hops (15 min.) (0.2 oz./6 g at 6.9% alpha acids)
5.1 AAU Simcoe® pellet hops (5 min.) (0.4 oz./11 g at 12.8% alpha acids)
1.9 AAU Hallertau pellet hops (5 min.) (0.3 oz./9 g at 6.3% alpha acids
0.5 tsp. yeast nutrients (15 min.)
1.5 oz. (42 g) Hallertau pellet hops (dry hop)
0.7 oz. (20 g) Simcoe® pellet hops (dry hop)
0.3 oz. (9 g) Mosaic™ pellet hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast
Priming sugar (if bottling)

Step by Step

Place crushed grains in a muslin bag and steep in 6 qts. (5.7 L) water at 153 °F (67 °C) for 45 minutes. Remove the grain bag and slowly wash the grains with 1 gallon (3.8 L) hot water. Transfer wort to brew kettle and top off to make 6 gallons (23 L) in your brew kettle. Just before the water reaches boil, remove from heat and stir in the malt extract until all extract is dissolved. Your pre-boil gravity should be around 1.049 SG. Boil for 60 minutes, adding hops and yeast nutrients according to the schedule above. Once you turn off the heat, give the wort a stir for about a minute to create a whirlpool and let that spin and settle out for about 15 minutes before beginning to chill the wort. Cool the wort down to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with filtered air or pure O2 and pitch yeast. Follow the remainder of the all-grain recipe (at left).