New Realm Brewing Co.’s Radegast Triple IPA clone

(5 gallons/19 L, all-grain)
OG = 1.098  FG = 1.009
IBU = 100+  SRM = 5  ABV = 11.5%

Named after the Czech god of hospitality, Mitch Steele’s Radegast IPA was first created with friends at Refuge Brewing in Temecula, California before becoming the annual anniversary beer at his brewery, New Realm of Atlanta, Georgia.

Ingredients
17 lbs. (7.71 kg) American 2-row pale malt
1 lb. 12 oz. (0.8 kg) dextrose corn sugar
18 AAU Warrior hops (60 min.) (1.2 oz./34 g at 15% alpha acids)
38.4 AAU Citra® hops (0 min.) (3.2 oz./91 g at 12% alpha acids)
48 AAU El Dorado® hops (0 min.) (3.2 oz./91 g at 15% alpha acids)
19.6 AAU Mosaic® hops (0 min.) (1.6 oz./45 g at 12.25% alpha acids)
3.2 oz. (91 g) Falconer’s Flight® hops (dry hop) 
3.2 oz. (91 g) Citra® hops (dry hop)
3.2 oz. (91 g) El Dorado® hops (dry hop)
1 Whirlfloc tablet
1⁄2 tsp. yeast nutrient
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by step
Using a thin mash to maximize enzymatic activity and fermentability (roughly 4:1 water-to-grain by weight), mash for 75 minutes at 150 °F (65.5 °C). A mash pH between 5.2–5.7 is ideal. A 1⁄4 tsp. addition of phosphoric acid should get your mash in range if using reverse osmosis water. After mash is complete, raise temperature to 168–170 °F (76–77 °C) for mashout and recirculation. Begin collecting your wort and sparge with 170 °F (77 °C) water with a pH as close to 5.2 as possible.

Boil for 60 minutes, adding the Warrior hop addition at the beginning of the boil. Add 1⁄2 tsp. of yeast nutrient and dextrose with 10 minutes to go in the boil, as well as a Whirlfloc tablet to produce a clearer finished beer.

At the end of the boil, whirlpool for 10 minutes after adding the flameout hops. Chill rapidly to 68 °F (20 °C) and oxygenate thoroughly. It’s important to keep your fermentation temperature from rising in order to avoid fusel alcohol production. After 7 days of primary fermentation, reduce temperature to 60 °F (16 °C) and add your dry hops. After day 10, add Biofine® or another clarifying agent if you want a clearer finished beer, then chill to 32 °F (0 °C). Hold at this temperature for another two weeks, then keg and carbonate to 2.3 v/v or prime and bottle condition.

New Realm Brewing Co.’s Radegast Triple IPA clone

(5 gallons/19 L, extract only)
OG = 1.098  FG = 1.009
IBU = 100+  SRM = 5  ABV = 11.5%

Ingredients
9.2 lbs. (4.2 kg) extra light dried malt extract (DME)
1 lb. 12 oz. (0.8 kg) dextrose corn sugar
18 AAU Warrior hops (60 min.) (1.2 oz./34 g at 15% alpha acids)
38.4 AAU Citra® hops (0 min.) (3.2 oz./91 g at 12% alpha acids)
48 AAU El Dorado® hops (0 min.) (3.2 oz./91 g at 15% alpha acids)
19.6 AAU Mosaic® hops (0 min.) (1.6 oz./45 g at 12.25% alpha acids)
3.2 oz. (91 g) Falconer’s Flight® hops (dry hop) 
3.2 oz. (91 g) Citra® hops (dry hop)
3.2 oz. (91 g) El Dorado® hops (dry hop)
1 Whirlfloc tablet
1⁄2 tsp. yeast nutrient
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or SafAle US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by step
Use 3 gallons (11.4 L) of clean water and heat to around 150–160 °F (65.5–71 °C). Take the pot off the flame and slowly add the DME while stirring continuously until all extract is dissolved. The exact temperature is not all that important since there is no mashing, but keeping it in this range will help avoid boil over when putting in the DME. Once dissolved, return pot to the heat and bring to a boil. Boil for 60 minutes, adding the hops as indicated.

In the meantime, prepare 2–2.5 gallons (7.6–9.5 L) of water to add to your wort to top up after boil is complete. To be safe, it’s best to boil that water, then chill it, to ensure elimination of any contaminants in the water. 

Add 1⁄2 tsp. of yeast nutrient and dextrose with 10 minutes to go in the boil, as well as a Whirlfloc tablet to produce a clearer finished beer.

At the end of the boil, whirlpool for 10 minutes after adding the flameout hops. Chill rapidly to 68 °F (20 °C) and oxygenate thoroughly. It’s important to keep your fermentation temperature from rising in order to avoid fusel alcohol production. After 7 days of primary fermentation, reduce temperature to 60 °F (16 °C) and add your dry hops. After day 10, add Biofine® or another clarifying agent if you want a clearer finished beer, then chill to 32 °F (0 °C). Hold at this temperature for another two weeks, then keg and carbonate to 2.3 v/v or prime and bottle condition.