Samuel Adams Latitude 48 IPA clone
Latitude 48 IPA clone
(5 gallons/19 L, all-grain) OG = 1.060 FG = 1.015 IBU = 55 SRM = 13 ABV = 6% Ingredients 11 lbs. (5 kg) 2-row pale malt (2 °L) 1.4 lbs. (0.64 kg) honey malt (23 °L) 0.5 lbs. (0.23 kg) caramel malt (60 °L) 11 AAU Zeus pellet hops (60 min.) (0.7 oz./20 g at 15.8% alpha acids) 2.1 AAU Hallertau pellet hops (15 min.) (0.4 oz./11 g at 5.2% alpha acids) 3.8 AAU Simcoe® pellet hops (15 min.) (0.3 oz./9 g at 12.8% alpha acids) 1.4 AAU East Kent Golding pellet hops (15 min.) (0.2 oz./6 g at 6.9% alpha acids) 5.1 AAU Simcoe® pellet hops (5 min.) (0.4 oz./11 g at 12.8% alpha acids) 1.9 AAU Hallertau pellet hops (5 min.) (0.3 oz./9 g at 6.3% alpha acids 0.5 tsp. yeast nutrients (15 min.) 1.5 oz. (42 g) Hallertau pellet hops (dry hop) 0.7 oz. (20 g) Simcoe® pellet hops (dry hop) 0.3 oz. (9 g) Mosaic™ pellet hops (dry hop) White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast Priming sugar (if bottling) Step by Step This is a single infusion mash. Mix the crushed grains with 5 gallons (19 L) of 165 °F (74 °C) strike water to stabilize the mash at 153 °F (67 °C). Hold at this temperature for 45 minutes. Vorlauf for 15 minutes then begin sparge. Run off into kettle to achieve volume and pre-boil gravity around 1.049 SG. Boil for 60 minutes, adding hops and yeast nutrients according the ingredients list. Turn off the heat, give the wort a stir for about a minute to create a whirlpool and let it spin and settle out for 15 minutes before beginning to chill the wort. Cool the wort down to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with filtered air or pure O2 and pitch yeast. Ferment at 68 °F (20 °C) for one week or until signs of fermentation have died down. Rack to a secondary vessel and cool beer to 60 °F (16 °C). Condition for an additional two weeks, adding dry hops for the final 10 days of conditioning. Bottle or keg, carbonating to 2.4 volumes of CO2.Latitude 48 IPA clone
(5 gallons/19 L, extract with grains) OG = 1.060 FG = 1.015 IBU = 55 SRM = 13 ABV = 6% Ingredients 6.6 lbs. (3 kg) light liquid malt extract 1.2 lbs. (0.54 kg) 2-row pale malt (2 °L) 1.4 lbs. (0.64 kg) honey malt (23 °L) 0.5 lbs. (0.23 kg) caramel malt (60 °L) 11 AAU Zeus pellet hops (60 min.) (0.7 oz./20 g at 15.8% alpha acids) 2.1 AAU Hallertau pellet hops (15 min.) (0.4 oz./11 g at 5.2% alpha acids) 3.8 AAU Simcoe® pellet hops (15 min.) (0.3 oz./9 g at 12.8% alpha acids) 1.4 AAU East Kent Golding pellet hops (15 min.) (0.2 oz./6 g at 6.9% alpha acids) 5.1 AAU Simcoe® pellet hops (5 min.) (0.4 oz./11 g at 12.8% alpha acids) 1.9 AAU Hallertau pellet hops (5 min.) (0.3 oz./9 g at 6.3% alpha acids 0.5 tsp. yeast nutrients (15 min.) 1.5 oz. (42 g) Hallertau pellet hops (dry hop) 0.7 oz. (20 g) Simcoe® pellet hops (dry hop) 0.3 oz. (9 g) Mosaic™ pellet hops (dry hop) White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast Priming sugar (if bottling) Step by Step Place crushed grains in a muslin bag and steep in 6 qts. (5.7 L) water at 153 °F (67 °C) for 45 minutes. Remove the grain bag and slowly wash the grains with 1 gallon (3.8 L) hot water. Transfer wort to brew kettle and top off to make 6 gallons (23 L) in your brew kettle. Just before the water reaches boil, remove from heat and stir in the malt extract until all extract is dissolved. Your pre-boil gravity should be around 1.049 SG. Boil for 60 minutes, adding hops and yeast nutrients according to the schedule above. Once you turn off the heat, give the wort a stir for about a minute to create a whirlpool and let that spin and settle out for about 15 minutes before beginning to chill the wort. Cool the wort down to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with filtered air or pure O2 and pitch yeast. Follow the remainder of the all-grain recipe (at left).
