New Ventures Brewing Co.’s Stuck on the Earth Clone

All-Grain Recipe

(5 gallons/19 L, all-grain)
OG = 1.063  FG = 1.012
IBU = 73  SRM = 6.6  ABV = 6.8% 

American IPA brewed with fresh ginger. Ginger flavor and aroma is evident without being too overpowering. Light bodied with medium/high bitterness balanced with slight sweetness from the crystal malt.

Ingredients

10.5 lbs. (4.8 kg) pale malt
1.5 lbs. (0.68 kg) white wheat malt
0.75 lb. (0.34 kg) crystal malt (60 °L)
0.5 lb. (0.23 kg) Carapils® malt
1.5 oz. (45 g) rice hulls
2.4 AAU Citra Cryo® hops (first wort hops) (0.1 oz./2.8 g at 24% alpha acids)
4 AAU CTZ hops (60 min.) (0.25 oz./7 g at 16% alpha acids)
2.5 AAU Centennial hops (60 min.) (0.25 oz./7 g at 10% alpha acids)
9.6 AAU Citra Cryo® hops (30 min.) (0.4 oz./11 g at 24% alpha acids)
8 AAU CTZ hops (30 min.) (0.5 oz./14 g at 16% alpha acids)
10 AAU Centennial hops (30 min.) (1 oz./28 g at 10% alpha acids)
12 AAU Citra Cryo® hops (0 min.) (0.5 oz./14 g at 24% alpha acids)
4 oz. (113 g) fresh sliced ginger (10 min.)
1 tsp. Irish moss (10 min.)
1 tsp. yeast nutrient (10 min.)
2 oz. (56 g) fresh sliced ginger (in secondary, 5 days)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

New Ventures Brewing starts with Burtonizing their water to the following level: Calcium 295 ppm, magnesium 45 ppm, sodium 55 ppm, sulfate 725 ppm, chloride 25 ppm, and bicarbonate 300 ppm. This is a multi-step infusion mash, starting with a protein rest at 132 °F (56 °C) for 20 minutes. Raise temperature for beta amylase rest at 145 °F (63 °C) and hold for 60 minutes. Raise mash to alpha amylase rest at 155 °F (68 °C) for 10 minutes. Finally mash out at 168 °F (76 °C) for 5 minutes, then begin the vorlauf and sparge steps. (Alternate: You can use a single infusion mash at 148 °F (64 °C) for 60 minutes).

During the sparge, add the first wort hops to the kettle. Bring wort to a boil and add hops, ginger, Irish moss, and yeast nutrients per the ingredients schedule. When the boil is complete, remove from heat and whirlpool for 10 minutes then let settle. 

Chill wort to 68 °F (20 °C), oxygenate the wort if using liquid yeast, then pitch the yeast. Hold at this temperature until reaching terminal gravity (5–10 days). Raise temperature to 70 °F (21 °C) for 3–5 days or until getting a negative diacetyl precursor test. Drop to 50 °F (10 °C) for 24 hours, dump yeast or transfer to secondary and add the second ginger addition. Hold at this temperature for five days and then cold crash and bottle or keg as usual. Carbonate to 2.4 v/v.

Extract With Grains Recipe

(5 gallons/19 L, extract with grains)
OG = 1.063  FG = 1.012
IBU = 73  SRM = 6.6  ABV = 6.8%  

Ingredients

5.5 lbs. (2.5 kg) extra light dried malt extract
1 lb. (0.45 kg) wheat dried malt extract
0.5 lb. (0.23 kg) Carapils® malt
1.5 oz. (45 g) rice hulls
2.4 AAU Citra Cryo® hops (first wort hops) (0.1 oz./2.8 g at 24% alpha acids)
4 AAU CTZ hops (60 min.) (0.25 oz./7 g at 16% alpha acids)
2.5 AAU Centennial hops (60 min.) (0.25 oz./7 g at 10% alpha acids)
9.6 AAU Citra Cryo® hops (30 min.) (0.4 oz./11 g at 24% alpha acids)
8 AAU CTZ hops (30 min.) (0.5 oz./14 g at 16% alpha acids)
10 AAU Centennial hops (30 min.) (1 oz./28 g at 10% alpha acids)
12 AAU Citra Cryo® hops (0 min.) (0.5 oz./14 g at 24% alpha acids)
4 oz. (113 g) fresh sliced ginger (10 min.)
1 tsp. Irish moss (10 min.)
1 tsp. yeast nutrient (10 min.)
2 oz. (56 g) fresh sliced ginger (in secondary, 5 days)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or SafAle US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step

If you are interested in tinkering with water, we recommend cutting the additions in half compared to the all-grain recipe as malt extracts come with their own salts. Starting with 5-gallons (19-L) of water in your brew kettle, heat the water up to 160 °F (71 °C), then submerge the crushed caramel malts in a muslin bag. Let steep 20 minutes then remove the grains, allowing the liquid to drip back into the kettle. Stir in the dried malt extract, then heat the wort up to a boil once the extract is fully dissolved. Follow the remainder of the all-grain recipe.