All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.065  FG = 1.010
IBU = 12  SRM = 4  ABV = 7.3%

A hazy IPA with New Zealand hops, thiol-boosting yeast, Phantasm powder, and Sauvignon Blanc.

Ingredients

11.5 lbs. (5.2 kg) Viking Xtra Pale malt
1 lb. (0.45 kg) flaked oats
1 lb. (0.45 kg) flaked wheat
4 AAU Nelson Sauvin^TM hops (first wort hop) (0.25 oz./7 g at 12% alpha acids)
2.75 oz. (77 g) Nelson Sauvin^TM hops (hopstand)
2 oz. (56 g) Motueka^TM hops (hopstand)
6 oz. (170 g) Phantasm powder (hopstand)
6 oz. (170 g) Nelson Sauvin^TM hops (dry hop)
6 oz. (170 g) Motueka^TM hops (dry hop)
7 oz. (207 mL) Sauvignon Blanc juice
Omega Yeast OYL-404 (Star Party) or similar thiol-enhancing yeast strain
3⁄4 cup corn sugar (if priming)

Step By Step

For this recipe I shoot for a “hoppy lite” water profile and a mash pH around 5.4. Mash in at 149 °F (65 °C) and recirculate for about 45 minutes before sparging. Add the FWH as you transfer into the kettle. Boil for 60 minutes. With 5 minutes left in the boil add a yeast nutrient and Whirlfloc, if desired. 

At flameout, start your whirlpool and cool wort to 180 °F (82 °C) before adding the hopstand hops and Phantasm powder additions. After whirlpool is complete, cool your wort to 64 °F (18 °C) and transfer to your fermenter along with the juice. Allow fermentation temperature to rise a degree or two, 65–66 °F (18–19 °C), depending on the strain. When fermentation is complete, bottle condition or keg and carbonate.

Note on whirlpool IBU and hopstand
If you plug this recipe into your brewing software you might notice your IBUs are different depending on your whirlpool/hopstand configurations. At the brewery I would typically whirlpool for 15 minutes and then let the kettle rest for 15 minutes before starting my transfer, which would take another 30 minutes or so.

Partial Mash Recipe

Reduce pale malt to 2 lbs. (0.91 kg) and add 5.5 lbs. (2.5 kg) extra light dried malt extract. Mash the flaked grains and crushed pale malt in a large grain bag in 2 gallons (8 L) water at 149 °F (65 °C) for 60 minutes. Remove the grains and place in a colander. Rinse grains with 1 gallon (3.8 L) of hot water. Top kettle up to 6 gallons (23 L), add first wort hops and malt extract off heat. Stir until fully dissolved, then bring up to a boil. Follow all-grain instructions, being sure to top fermenter up to 5.25 gallons (20 L) before starting fermentation.