Sumpin’ Like Little Sumpin’ Sumpin’ (Wheat IPA)

Sumpin’ Like Little Sumpin’ Sumpin’

(5 gallons/19 L, all-grain)
OG = 1.073   FG = 1.018
IBU = 63   SRM = 5   ABV = 7.7%

Ingredients
10 lbs. (4.5 kg) 2-row pale malt
4 lbs. (1.8 kg) wheat malt
1 lb. (0.45 kg) flaked wheat
2 oz. (57 g) Victory® malt
9.8 AAU Nugget hops (90 min.) (0.75 oz./21 g at 13% alpha acids)
3 AAU Crystal hops (15 min.) (1 oz./28 g at 3% alpha acids)
8 AAU Cascade hops (15 min.) (1 oz./28 g of 8% alpha acids)
12 AAU Chinook hops (2 min.) (1 oz./28 g at 12% alpha acids)
9 AAU Amarillo® hops (2 min.) (1 oz./28 g at 9% alpha acids)
1 oz. (28 g) Cascade hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
1 oz. (28 g) Chinook hops (dry hop)
0.6 oz. (17 g) Amarillo® hops (dry hop)
0.5 oz. (14 g) Columbus hops (dry hop)
1⁄2 whirlfloc tablet (or 1 tsp. Irish moss)
White Labs WLP090 (San Diego Super) yeast (2.5 qt./2.5 L yeast starter)
1 cup corn sugar (if priming)

Step by Step
Adjust water chemistry for a pale beer. (If using reverse osmosis or distilled water, add 1⁄4 tsp. calcium chloride and 3⁄4 tsp. gypsum for every 6 gallons/23 L.) Mash grains at 152 °F (67 °C) for 45 minutes. Boil wort for 90 minutes, adding hops at times indicated. Add whirlfloc tablet for final five minutes of the boil. Ferment at 67 °F (19 °C). Dry hop for four to seven days.

Sumpin’ Like Little Sumpin’ Sumpin’

(5 gallons/19 L, partial mash)
OG = 1.073   FG = 1.018
IBU = 63   SRM = 5   ABV = 7.7%

Ingredients
2 lbs. (0.91 kg) 2-row pale malt
1 lb. (0.45 kg) wheat malt
1 lb. (0.45 kg) flaked wheat
2 oz. (57 g) Victory® malt
2.25 lbs. (1 kg) light, dried malt extract
5 lbs. (2.3 kg) wheat liquid malt extract
9.8 AAU Nugget hops (90 min.) (0.75 oz./21 g at 13% alpha acids)
3 AAU Crystal hops (15 min.) (1 oz./28 g at 3% alpha acids)
8 AAU Cascade hops (15 min.) (1 oz./28 g of 8% alpha acids)
12 AAU Chinook hops (2 min.) (1 oz./28 g at 12% alpha acids)
9 AAU Amarillo® hops (2 min.) (1 oz./28 g at 9% alpha acids)
1 oz. (28 g) Cascade hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
1 oz. (28 g) Chinook hops (dry hop)
0.6 oz. (17 g) Amarillo® hops (dry hop)
0.5 oz. (14 g) Columbus hops (dry hop)
1⁄2 whirlfloc tablet (or 1 tsp. Irish moss)
White Labs WLP090 (San Diego Super) yeast (2.5 qt./2.5 L yeast starter)
1 cup corn sugar (if priming)

Step by Step
Place crushed grains in a large steeping bag. Add 5.6 qts. (5.4 L) of 163 °F (73 °C) water to a 2-gallon (7.8-L) beverage cooler. Submerge bag and mash grains at 152 °F (67 °C) for 45 minutes. Run off and sparge with 170 °F (77 °C) water to collect about 2.5 gallons (9.5 L) of wort. Add dried malt extract and bring volume to 3 gallons (11 L) or more. Boil wort for 90 minutes, adding hops at times indicated. Add liquid malt extract and whirlfloc for final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 67 °F (19 °C). Dry hop for four to seven days.

Tips For Success:
Expect a lot of kräusen and try to ferment in a vessel large enough that it (and the bitterness associated with it) doesn’t blow off. If you can’t find the San Diego Super Yeast, any clean ale yeast will do.