Jack’s Abby Brewing: Hoponius Union clone
Hoponius Union is a lager that features a blend of popular American hops, creating a huge tropical fruit and citrusy hop aroma. A dry finish accentuates the pleasant bitterness and hop profile.
Jack’s Abby Brewing: Hoponius Union clone, All-Grain
(5 gallon/19 L, all-grain)
OG = 1.063 FG = 1.014
IBU = 65 SRM = 6 ABV = 6.7%
Ingredients
10.5 lb. (4.5 kg) 2-row pale malt
1.6 lb. (0.73 kg) Munich malt (9°L)
9 oz. (255 g) Weyermann Carabelge malt (12°L)
9 oz. (255 g) spelt berries
3.3 AAU Magnum pellet hops (60 mins.) (0.25 oz./7 g at 13% alpha acids)
16.5 AAU Centennial pellet hops (5 mins.) (1.5 oz./43 g at 11% alpha acids)
22 AAU Centennial pellet hops (0 mins.) (2 oz./57 g at 11% alpha acids)
26 AAU Citra pellet hop s (0 mins.) (2 oz./57 g at 13% alpha acids)
1.5 oz. (43 g) Centennial pellet hops (dry hop)
1.5 oz. (43 g) Citra pellet hops (dry hop)
White Labs WLP830 (German Lager), Wyeast 2124 (Bohemian Lager), White Labs WLP029 (German Ale/ Kölsch), or Wyeast 2565 (Kölsch) yeast
3/4 cup (150 g) dextrose (if priming)
Step by step
Mash the grains at 148°F (64°C) for 90 minutes. Mash out, vorlauf, and then sparge at 168°F (76°C). Boil for 60 minutes, adding hops at the times indicated. At the end of the boil, remove from heat and add the 0-minute hops. Begin a whirlpool and let settle for about 20 minutes.
At the end of the 20 minutes, cool the wort to yeast pitching temperature, 65°F (18°C) if using a Kölsch strain and 50°F (10°C) if using the lager strain. Pitch the yeast and ferment at 65°F (18°C) for the Kölsch strain and 50 to 55°F (10 to 12°C) for the lager str ain. Dry hop at the same temperature and then lager at 32°F (0°C) for 3 weeks. Bottle or keg as usual.
Partial Mash Option: Substitute 7 pounds (3.2 kg) golden light liquid malt extract for the 2-row malt and scale the Weyermann Carabelge malt down to 8 ounces (227 g). Place the crushed grains in a large nylon bag. Mix grains with 1 gallon of 158°F (70°C) water to achieve a stable mash temperature at 148°F (64°C) and hold for 60 minutes. Raise temperature of the mash either by direct heat or adding boiling water to 168°F (76°C) and hold for 5 minutes. Remove the grain bag and place in a colander. Slowly pour 1 gallon (3.8 L) hot water over the grains. Add the liquid malt extract off heat, then add water in your brewpot until you have about 6 gallons (23 L) of wort in your kettle, then bring up to a boil. Boil for 60 minutes. Follow remaining portion of all-grain recipe.
