Varietal Beer Co.’s Africanized Wolves IPA clone

(5 gallons/19 L, all-grain)
OG = 1.054  FG = 1.005
IBU = 42  SRM = 4  ABV = 6.5%

This New England IPA relies almost entirely on South African hops, giving it a unique flavor with notes of tangerine and strawberry.

Ingredients
11 lbs. (5 kg) Rahr pale malt
5.9 oz. (167 g) Carafoam® malt
2.9 oz. (82 g) acidulated malt
5.2 AAU Mosaic® hops (30 min.) (0.4 oz./11 g at 13.0% alpha acids)
5.6 AAU Southern Passion hops (15 min) (0.5 oz./14 g at 11.2% alpha acids)
2.4 oz. (68 g) Southern Passion hops (hop stand)
2.6 oz. (74 g) African Queen hops (dry hop)
2.6 oz. (74 g) Southern Aroma hops (dry hop)
2.6 oz. (74 g) Southern Passion hops (dry hop)
Yeast nutrient (10 min.)
1⁄2 Whirlfloc tablet (5 min.)
Imperial Yeast Dry Hop A24 or LalBrew New England and LalBrew Verdant IPA yeast blend
2⁄3 cup corn sugar (if priming)

Step by Step
This recipe calls for reverse osmosis water. Build your water profile to achieve 113 ppm calcium, 62 ppm sulfates, and 41 ppm chloride.

Mill the grains and dough-in targeting a mash of around 1.25 quarts of water to 1 pound of grain (2.6 L/kg) and a temperature of 150 °F (66 °C). Hold the mash at 150 °F (66 °C) until conversion is complete and the gravity is stable as read by refractometer. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is 7 gallons (26.5 L).

Total boil time is 75 minutes. Add the boil hops, yeast nutrients (per manufacturer’s recommendation), and Whirlfloc as indicated. After the boil is complete, chill the wort to 185 °F (85 °C) and give the wort a thorough stir. Add hop stand hops to slowly turning wort and whirlpool the wort for 20 minutes. Knock out to 68 °F (20 °C), aerate thoroughly, and pitch yeast (note that if using dry yeast, you should pitch both dry strains recommended as Imperial’s A24 is a blend of the two strains). 

When fermentation has reached terminal gravity, add dry hops to fermenter and wait five days before transferring off the dry hops and packaging. Carbonate the beer to around 2.3–2.4 volumes of CO₂. If bottling conditioning, you may consider pitching fresh yeast at bottling.

Varietal Beer Co.’s Africanized Wolves IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.054  FG = 1.005
IBU = 42  SRM = 4  ABV = 6.5%

Ingredients
6 lbs. (2.7 kg) extra light dried malt extract
4 oz. (113 g) Carafoam® malt
3⁄4 tsp. 88% lactic acid
5.2 AAU Mosaic® hops (30 min.) (0.4 oz./11 g at 13.0% alpha acids)
5.6 AAU Southern Passion hops (15 min) (0.5 oz./14 g at 11.2% alpha acids)
2.4 oz. (68 g) Southern Passion hops (hop stand)
2.6 oz. (74 g) African Queen hops (dry hop)
2.6 oz. (74 g) Southern Aroma hops (dry hop)
2.6 oz. (74 g) Southern Passion hops (dry hop)
Yeast nutrient (10 min.)
1⁄2 Whirlfloc tablet (5 min.)
Imperial Yeast Dry Hop A24 or LalBrew New England and LalBrew Verdant IPA yeast blend
2⁄3 cup corn sugar (if priming)

Step by Step
This recipe calls for reverse osmosis water. Add 1⁄2 teaspoon each of gypsum powder and calcium chloride.

Start with 5 gallons (19 L) of water in your brew kettle. Place crushed grains in a muslin bag and steep as the water heats up to 170 °F (67 °C). Remove the grain bag and remove from heat. Stir in the lactic acid and dried malt extract. When all the extract has dissolved, continue heat to a boil. 

Total boil time is 30 minutes. Add the boil hops, yeast nutrients (per manufacturer’s recommendation), and Whirlfloc as indicated. After the boil is complete, chill the wort to 185 °F (85 °C) and give the wort a thorough stir. Add hop stand hops to slowly turning wort and whirlpool the wort for 20 minutes. Knock out to 68 °F (20 °C), aerate thoroughly, and pitch yeast (note that if using dry yeast, you should pitch both dry strains recommended as Imperial’s A24 is a blend of the two strains).

When fermentation has reached terminal gravity, add dry hops to fermenter and wait five days before transferring off the dry hops and packaging. Carbonate the beer to around 2.3–2.4 volumes of CO₂. If bottling conditioning, you may consider pitching fresh yeast at bottling.