All-Grain Recipe

(5 gallons/19 L, all-grain) 
OG = 1.059  FG = 1.010
IBU = 59  SRM = 4  ABV = 6.6%

Some may call this recipe a “zero IBU IPA” as no hops are added in the boil.
Of course, whirlpool and dip hop additions will contribute both bitterness
and IBUs when measured using a
spectrophotometer.

Ingredients

8.5 lbs. (3.9 kg) Rahr North Star Pils^TM malt
3 lbs. (1.4 kg) Rahr white wheat malt
1.25 lbs. (0.57 kg) Simpsons malted oats
1 lb. (0.45 kg) rice hulls
3 oz. (85 g) Strata® hops (0 min.) 
3 oz. (85 g) Strata® hops (dip hop) 
2 oz. (57 g) Mosaic® Cryo hops (dry hop 1)
2 oz. (57 g) Citra® Cryo hops (dry hop 1)
3 oz. (85 g) Strata® hops (dry hop 2)
1⁄2 tsp. yeast nutrient (10 min.)
White Labs WLP013 (London Ale) or Wyeast 1028 (London Ale) or
SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Mill the grains and dough-in targeting a mash of around 1.25 quarts of water to 1 pound of grain (2.6 L/kg) and a mash temperature of 150 °F (66 °C). While waiting for the run-off and boil to begin add 3 oz. (85 g) of Strata® “dip hops” directly to a clean, sanitized fermenter.

Total boil time is 60 minutes. No hops will be added until post-boil. With 30 minutes left in the boil, run un-hopped wort to the fermentation vessel with the Strata® hops at 170 °F (77 °C) until the hops are aggressively submerged (~0.5–1 gallon/2–4 L). Seal the fermenter with an airlock as soon as possible. Continue to boil the remaining wort. At 60 minutes turn off the heat and pitch your flameout addition and whirlpool for 20 minutes. 

Chill the wort to lower than the target fermentation temperature. Once all the wort is in the fermenter, adjust the wort volume as needed to 5.5 gallons (21 L) and the wort temperature to 68 °F (20 °C), then aerate thoroughly and pitch yeast. Pitch rate is 1,000,000 cells per mL per degree Plato. Ferment at this temperature.

Track the gravity daily and at approximately 1.018 specific gravity dry hop with 2 oz. (57 g) each Mosaic® Cryo pellets and Citra® Cryo pellets.

Forty-eight hours later add 3 oz. (85 g) Strata® as the second dry hop. Track gravity until the beer is at terminal gravity. Chill the beer and carbonate the beer to around 2.5 volumes of CO₂.

Partial Mash Recipe

(5 gallons/19 L, partial mash) 
OG = 1.059  FG = 1.010
IBU = 59  SRM = 4  ABV = 6.6%

Ingredients

5 lbs. (2.3 kg) Pilsen dried malt extract
1 lbs. (0.45 kg) wheat dried malt extract
1.25 lbs. (0.57 kg) Rahr white wheat malt
1.25 lbs. (0.57 kg) Simpsons malted oats
3 oz. (85 g) Strata® hops (0 min.) 
3 oz. (85 g) Strata® hops (dip hop) 
2 oz. (57 g) Mosaic® Cryo hops (dry hop 1)
2 oz. (57 g) Citra® Cryo hops (dry hop 1)
3 oz. (85 g) Strata® hops (dry hop 2)
1⁄2 tsp. yeast nutrient (10 min.)
White Labs WLP013 (London Ale) or Wyeast 1028 (London Ale) or
SafAle S-04 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Heat one gallon (3.8 L) of water in a large stockpot. Crush the grains and place in a large muslin bag. When water reaches 162 °F (72 °C), submerge the grains and stir to make sure there are no dough balls. The mash temperature should stabilize around 150 °F (66 °C). Try to maintain this temperature if possible. After 60 minutes, remove the grain bag and place in a large colander. Wash the grains with 1 gallon (3.8 L) of hot water, collecting the runoff. If you can, bring the volume up to 5 gallons (19 L) and add the dried malt extract off heat. Stir until completely dissolved then turn on heat and bring wort to a boil. Add 3 oz. (85 g) of Strata® “dip hops” directly to a clean, sanitized fermentation vessel. 

Follow the remainder of the instructions in the all-grain recipe. 

For more details about this collaboration between Fair State and Arbeiter, as well as discussion about dip hopping, check out this link to a recent episode of Chop & Brew in which brewers Nick Walby (Fair State) and Aaron Herman (Arbeiter) discuss their experiences from the brew day: http://bit.ly/diphopvideo