New Realm Brewing Co.’s Elani Cold IPA Clone
All-Grain Recipe
(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.008
IBU = 64 SRM = 3 ABV = 6.6%
Ingredients
9 lbs. (4.1 kg) Pilsner malt
2.7 lbs. (1.2 kg) flaked rice
11 AAU Elani® hops (60 min.) (1 oz./28 g at 11% alpha acids)
4.4 AAU Elani® hops (10 min.) (0.4 oz./11 g at 11% alpha acids)
2 oz. (56 g) Elani® hops (whirlpool)
5 oz. (142 g) Elani® hops (dry hop)
1 Whirlfloc tablet (15 min.)
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
¾ cup corn sugar (if priming)
Step by Step
Mash the malt and flaked rice at 150 °F (66 °C) for 60 minutes. Raise mash up to mash-out temperature of 168 °F (76 °C) and lauter as normal. Collect enough wort pre-boil to allow for 5.25 gallons (20 L) in your fermenter.
Boil for 60 minutes, adding hops as per the schedule. At the end of the boil, cool wort to 180 °F (82 °C) and add the whirlpool hop addition. Stir wort vigorously to create a whirlpool, cover, and leave for 20 minutes.
Cool to 65 °F (18 °C) and pitch yeast (aerate if using liquid yeast). Ferment for seven days and then add the dry hop addition. After three days, rack to a keg and force carbonate or add priming sugar and bottle condition.
Extract-Only Recipe
(5 gallons/19 L, extract only)
OG = 1.058 FG = 1.008
IBU = 64 SRM = 3 ABV = 6.6%
Ingredients
5 lbs. (2.3 kg) Pilsen dried malt extract
1.4 lbs. (0.6 kg) rice syrup
11 AAU Elani® hops (60 min.) (1 oz./28 g at 11% alpha acids)
4.4 AAU Elani® hops (10 min.) (0.4 oz./11 g at 11% alpha acids)
2 oz. (56 g) Elani® hops (whirlpool)
5 oz. (142 g) Elani® hops (dry hop)
1 Whirlfloc tablet (15 min.)
SafLager W-34/70, Wyeast 2124 (Bohemian Lager), or White Labs WLP830 (German Lager) yeast
¾ cup corn sugar (if priming)
Step by Step
Heat 5.5 gallons (21 L) of water to 180 °F (82 °C) in the brew kettle. Remove from heat and carefully stir in the malt extract and rice syrup until dissolved. Return to heat and bring to a boil.
Boil for 60 minutes, adding hops as per the schedule. At the end of the boil, cool wort to 180 °F (82 °C) and add the whirlpool hop addition. Stir wort vigorously to create a whirlpool, cover, and leave for 20 minutes.
Cool to 65 °F (18 °C) and pitch yeast (aerate if using liquid yeast). Ferment for seven days and then add the dry hop addition. After three days, rack to a keg and force carbonate or add priming sugar and bottle condition.
