Tropical Punch IPA

(5 gallons/19 L, all-grain)
OG = 1.060  FG = 1.012
IBU = 10  SRM = 4  ABV = 6.2%

10 lbs. (4.5 kg) North American 2-row pale malt
1.5 lbs. (0.68 kg) flaked oats
1 lb. (0.45 kg) North American red wheat malt
1 oz. (28 g) Cascade hops (mash hop)
2 oz. (57 g) Cascade hops (hopstand)
1 oz. (28 g) Citra® hops (hopstand)
2 oz. (57 g) Cascade hops (1st dry hop)
2 oz. (57 g) Citra® hops (2nd dry hop) 
1 oz. (28 g) Cascade hops (2nd dry hop)
50 mL Berkeley Yeast Thiol Boost or 2.5 oz. (70 g) Phantasm Thiol Powder (optional)
1 mL AEB ENDOZYM® Thiol (optional)
Omega Yeast OYL-405 (Helio Gazer Ale), Omega Yeast OYL-402 (Cosmic Punch), or LalBrew Verdant IPA yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Mash in targeting a saccharification rest temperature of 155 °F (68 °C), stirring the mash hops in with the grains at the start of the mash. Lauter as normal, collecting about 7 gallons (26.5 L) of wort in the kettle. Bring wort to a boil. You may want to add a few hop pellets to help with foam control. 

After a 60-minute boil, chill the wort down to 175 °F (80 °C) then add the hopstand hops. Begin to actively whirlpool wort for 15 minutes then allow to settle for another 15 minutes. Quickly chill to yeast-pitch temperature and pitch the yeast of your choice. 

Ferment within the yeast manufacturer’s recommended range. After roughly 1⁄3 of the fermentation is complete add the first round of dry hops along with Thiol Boost or Phantasm Thiol Powder, if using. After fermentation is complete, consider dumping yeast and first round of dry hops or racking into a purged container like a corny keg. Add second round of dry hops and the ENDOZYM® Thiol, if using. Wait five days, then it’s ready for final packaging. Keg and force carbonate to 2.4 v/v (much preferred technique), or prime and bottle. 

Partial mash option: Reduce the pale malt to 0.5 lb. (230 g) and add in 5.5 lbs. (2.5 kg) of extra light dried malt extract. Place crushed pale and wheat malts along with flaked oats and mash hops in a large muslin bag and submerge into 1.5 gallons (5.7 L) of water with the goal of stabilizing the mash temperature at 155 °F (68 °C). Maintain this temperature for 60 minutes. Place grains in a large colander and wash with 1.5 gallons (5.7 L). Top up to 5 gallons (19 L), stir in the extract off heat, then bring to a boil and boil for 60 minutes. 

Tips For Success:
Some of the optional ingredients may be difficult to source on the homebrew level. Just note that they are optional and may not have a huge impact on the final beer’s profile, depending on several factors. 

While this recipe says the IBU count will be 10, there will be bitterness derived from the hopstand and dry hops not accounted for as iso-alpha acids. 

Issue: July-August 2023
tropical fruit surrounding a hazy IPA, representing the thiols

The use of yeast strains specifically chosen for their thiol enhancing capabilities are becoming common. Here is a way to optimize their use.