Wayfinder Brewing Co.’s Chronokinetic Cold IPA clone

Wayfinder Brewing Co.’s Chronokinetic Cold IPA clone

(5 gallons/19 L, all-grain)
OG = 1.065  FG = 1.009–1.010
IBU = 55  SRM = 3  ABV = 7.5%

A blinding sunlight-colored IPA, cool-fermented to showcase its clean balance of new Yakima hops and tropical New Zealand varieties. Juicy, tropical, citrus-lemon, mint, and a bit of dank. Chronokinetic is a sticky, time-altering journey to the hop nebula.

Ingredients
9.8 lbs. (4.5 kg) North American Pilsner malt 
3.2 lbs. (1.5 kg) flaked corn grits 
3 oz. (85 g) acidulated malt
2.9 AAU Magnum hops (90 min.) (0.2 oz./5.7 g at 14.5% alpha acids)
3 mL of Artisan Hops® Hopshot Columbus (90 min.)
0.6 oz. (17 g) Cashmere hops (10 min.)
0.6 oz. (17 g) Centennial hops (10 min.)
0.6 oz. (17 g) Cashmere hops (0 min.)
0.6 oz. (17 g) Centennial hops (0 min.)
2.3 oz. (65 g) Strata® hops (dry hop)
1.2 oz. (34 g) Centennial hops (dry hop)
1.2 oz. (34 g) Motueka^TM hops (dry hop) 
1⁄2 tsp. Isinglass, or similar post-fermentation fining agent
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), LalBrew Diamond, or similar lager yeast

Step by step
Use soft water (target Pilsen’s water profile) and add 50 ppm of total calcium from CaSO₄ (should be about 0.25 g/L, or about 5 g for a 5-gallon/19-L batch).

Mash in at 1.4 qts./lb. (3 L/kg) at 144 °F (62 °C). Hold at 144 °F (62 °C) for 45 minutes. Raise mash temperature to 154 °F (68 °C) then rest there for 30 minutes. Raise mash temperature to 162 °F (72 °C) then rest there for 15 minutes and check for iodine conversion. Raise to 172 °F (78 °C) then begin mash out procedures starting with a vorlauf. Collect enough wort pre-boil to end with 5.25 gallons (20 L) in your fermenter.

Boil for a total of 90 minutes. At the start of the boil, add 0.2 oz. (10 ~IBU) from a high alpha variety like Magnum and 3 mL (~30 IBU) of Artisan Hops® Hopshot Columbus. With 10 minutes remaining in the boil add Cashmere hops and Centennial hops (note: It doesn’t matter the alpha acid content). At the end of the boil add an equal dose of Cashmere and Centennial hops, then start a whirlpool. Let settle for 10 minutes then begin cooling and transfer to a fermenter.

Cool wort to 55 °F (13 °C) and pitch two sachets of Fermentis SafLager W-34/70 or similar lager yeast strain.

Let the temperature rise to and ferment at 65 °F (18 °C). Check fermentation around seven days in.

At seven days, when fermentation is nearly finished, you will transfer to a pressure-regulated vessel like a keg or pressure fermenter. Leave the yeast behind during transfer, and transfer the beer on top of your dry hops. Set the tank to pressurize to 15 psi. Continue to ferment on the dry hops at 65 °F (18 °C) for four days or until it has finished fermenting and the gravity is stable. Cool the tank to 32 °F (0 °C)  and add finings. Continue to keep 15 psi on the vessel. Once clear and carbonated (5–7 days), rack off the hops and trub to a serving keg and enjoy!

Extract version: Swap out the malts and corn grits for 5.75 lbs. (2.6 kg) Pilsen dried malt extract and 1.8 lbs. (0.8 kg) of corn syrup. Start with 5.5 gallons (21 L) of water in the brew kettle and heat to 180 °F (82 °C). Stir in the extract, syrup, and a 1⁄2 tsp. of 88% lactic acid. Bring to a boil and add the Magnum hops and hop extract. Total boil time is 60 minutes. 

Follow the remainder of the all-grain recipe.