Wrecking Bar Brewpub Boomslang IPA clone

Wrecking Bar Brewpub Boomslang IPA clone

The beautiful home of Wrecking Bar Brewpub, a Victorian mansion, was rescued by brewpub owner Bob Sandage in 2010. From the start, it was important to the team to control the message of their beers, from grain to glass, and to educate their customers in the fine points of craft beer. They take the same approach to their food, sourcing all produce and meats from local farms — including an organic farm that Bob and business partner Stevenson Rosslow recently purchased. They plan to use the farm to launch a sour and wild ale program, fermenting with local microflora and barrel aging. Head Brewer Gavin McKenna and Brewmaster Neal Engleman keep the pub’s 11–15 taps flowing. Visit the Wrecking Bar Brewpub at 292 Moreland Avenue NE, Atlanta, Georgia.

(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.012
IBU = 62 SRM = 5 ABV = 6.8%

Ingredients
11.5 lbs. (5.2 kg) German Pilsner malt
18 oz. (0.5 kg) Munich malt
12 AAU Simcoe® hops (20 min.) (1 oz./28 g at 12% alpha acids)
11 AAU Nelson Sauvin hops (20 min.) (1 oz./28 g at 11% alpha acids)
12 AAU Citra® hops (5 min.) (1 oz./28 g at 12% alpha acids)
1 oz. (28 g) Simcoe® hops (0 min.)
1 oz. (28 g) Citra® hops (0 min.)
1 oz. (28 g) Nelson Sauvin hops (0 min.)
1.33 oz. (38 g) Simcoe® hops (dry hop)
1.33 oz. (38 g) Citra® hops (dry hop)
1.33 oz. (38 g) Nelson Sauvin hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mill the grains and mix with 4 gallons (15 L) of 164 °F (73 °C) strike water to reach a mash temperature of 152 °F (67 °C). For those without hard water, add 1⁄4 teaspoon of gypsum to mash and sparge water, and add 0.9 mL/gallon (0.23 mL/L) phosphoric acid in mash water. Hold mash temperature for 60 minutes. Vorlauf until runnings are clear, and lauter into the kettle. Sparge the grains with 5 gallons (19 L) of water and top up as necessary to obtain 6.5 gallons (25 L) of wort. Boil for 90 minutes, adding hops according to the ingredient list. After the boil, turn off heat, add whirlpool hops, and whirlpool for at least five minutes before draining into the fermenter. Then chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure O2 or filtered air. Pitch yeast.

Ferment at 68 °F (20 °C) for 7 days. At 7 days, allow the beer to free-rise until the completion of fermentation, then chill to 55 °F (13 °C). Add half of the dry hops and age for 2 more days. At that point, rouse the beer and initial dry hops, and add remaining dry hops. After 3 more days, bottle or keg the beer and carbonate to approximately 2.5 volumes. Cold-crash prior to packaging to 35 °F
(2 °C) for 48 hours to improve clarity.

Wrecking Bar Brewpub Boomslang IPA clone

(5 gallons/19 L, extract only)
OG = 1.062 FG = 1.012
IBU = 62 SRM = 5 ABV = 6.8%

Ingredients
5.25 lbs. (2.4 kg) Pilsen dried malt extract
2 lbs. (0.91 kg) Munich liquid malt extract
12 AAU Simcoe® hops (20 min.) (1 oz./28 g at 12% alpha acids)
11 AAU Nelson Sauvin hops (20 min.) (1 oz./28 g at 11% alpha acids)
12 AAU Citra® hops (5 min.)(1 oz./28 g at 12% alpha acids)
1 oz. (28 g) Simcoe® hops (0 min.)
1 oz. (28 g) Citra® hops (0 min.)
1 oz. (28 g) Nelson Sauvin hops (0 min.)
1.33 oz. (38 g) Simcoe® hops (dry hop)
1.33 oz. (38 g) Citra® hops (dry hop)
1.33 oz. (38 g) Nelson Sauvin hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 5.5 gallons (21 L) of water to a boil. Remove from heat then add all the liquid and dried malt extract while stirring, and stir until completely dissolved. Boil for 60 minutes, adding hops according to the ingredient list. After the boil, turn off heat, add whirlpool hops, and whirlpool for at least five minutes before draining into the fermenter. Then chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. Follow the remainder of the all-grain recipe.

Tips for Success:
More adventurous brewers might also consider making what Gavin calls “Hurricane” Boomslang IPA; substitute White Labs WLP644 Saccharomyces “bruxellensis” Trois yeast for the White Labs California Ale yeast, and ferment at a warm 75 °F (24 °C) for a more fruit-forward and tropical beer.