Six Degrees North Brewing Co.’s Hop Classic clone

Six Degrees North Brewing Co.’s Hop Classic clone

(5 gallons/19 L, all-grain)
OG = 1.055  FG = 1.004
IBU = 66  SRM = 3  ABV = 6.6%

Hop Classic is a full-flavored Belgian IPA with bitterness well-integrated in true Belgian style, featuring a pleasant kick at the end. Super refreshing on the palate with apricot, citrus, and floral notes. Inspired by De Ranke XX Bitter, Hop Classic was created as a homage to the nouveau classic of Belgium brewing. It is a simple recipe but very complex beer with the malt bill allowing the yeast and classic noble hop character to shine through.

Ingredients
10.5 lbs. (4.75 kg) Bairds Pilsen malt0.3 lb.
(0.14 kg) cane sugar
11.8 AAU Magnum leaf hops (first wort hop) (1 oz./28 g at 11.8% alpha acids)
5.9 AAU Magnum leaf hops (35 min.) (0.5 oz./14 g at 11.8% alpha acids)
1 AAU Hallertau Mittelfrüh leaf hops (35 min.) (0.3 oz./8.5 g at 2.9% alpha acids)
2 AAU Hallertau Mittelfrüh leaf hops (15 min.) (0.7 oz./20 g at 2.9% alpha acids)
0.8 oz. (23 g) Hallertau Mittelfrüh leaf hops (0 min.)
1⁄2 Whirlfloc tablet (10 min.)
White Labs WLP570 (Belgian Golden Ale) or Imperial Yeast B45 I (Gnome) or LalBrew Abbaye yeast
3⁄4 cup corn sugar (if priming)

Step by Step
With a 1.2 qts./lb. (2.5 L/kg) water-to-grist ratio, conduct a protein rest at 131 °F (55 °C), holding for 10 minutes. Raise the mash temperature to 145 °F (63 °C) and hold for 40 minutes for beta amylase rest. Perform final alpha amylase rest of the step mash by raising the temperature to 161 °F (72 °C) for 10 minutes or until enzymatic conversion is complete. Batch or fly sparge with 176 °F (80 °C) water to collect 7 gallons (26.5L) of wort in the kettle.

Boil for 60 minutes, adding hops and fining agent as indicated. Rapidly chill the wort at flameout to 65 °F (18 °C) and transfer to primary fermenter. Aerate thoroughly and pitch plenty of healthy yeast. Ferment at 70 °F (21 °C) until terminal gravity of 1.004 is reached, usually within 7 to 10 days. Crash cool the beer to 39 °F (4 °C) and lager for 4 weeks. 

Rack beer off of the yeast into a keg and force carbonate targeting 2.6 volumes of CO₂ or prime and bottle condition, leaving the bottles at 70–75 °F (21–24 °C) for two weeks to properly condition.

Six Degrees North BrewingCo.’s Hop Classic clone

(5 gallons/19 L, extract only)
OG = 1.055  FG = 1.004
IBU = 66  SRM = 3  ABV = 6.6%

Ingredients
5.8 lbs. (2.6 kg) Briess CBW® Pilsen dried malt extract
0.3 lb. (0.14 kg) cane sugar
11.8 AAU Magnum leaf hops (first wort hop) (1 oz./28 g at 11.8% alpha acids)
5.9 AAU Magnum leaf hops (35 min.) (0.5 oz./14 g at 11.8% alpha acids)
1 AAU Hallertau Mittelfrüh leaf hops (35 min.) 0.3 oz./8.5 g at 2.9% alpha acids)
2 AAU Hallertau Mittelfrüh leaf hops (15 min.) 0.7 oz./20 g at 2.9% alpha acids)
0.8 oz. (23 g) Hallertau Mittelfrüh leaf hops (0 min.)
1⁄2 Whirlfloc tablet (10 min.)
White Labs WLP570 (Belgian Golden Ale) or Imperial Yeast B45 (Gnome) or LalBrew Abbaye yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 2.5 gallons (9.5 L) of water in a 5-gallon (19-L) pot to 150 °F (66 °C) and remove from heat. Add 3.3 lbs. (1.5 kg) of the dried malt extract and all of the cane sugar. Stir well, ensuring all sugar and malt extract is completely dissolved. 

Boil for 60 minutes, adding hops and fining agent as indicated. Add the remaining dried malt extract in the last 10 minutes of the boil. 

Rapidly chill the wort at flameout to 65 °F (18 ˚C) and transfer to primary fermenter. Top off wort with pre-chilled water to bring volume up to 5 gallons (19 L). Aerate thoroughly and pitch plenty of healthy yeast.

Follow the fermentation and packaging instructions described in the all-grain recipe.