At Wits’ End IPA
Recipe inspired by Collaboration #2, a collaboration between Boulevard Brewing Co. and Deschutes Brewery. Part witbier, part IPA, loaded with character.
At Wits’ End IPA, All-Grain
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.014
IBU = 40 SRM = 5 ABV = 8.5%
Ingredients
4 lbs. (1.8 kg) Pilsner malt
4 lbs. (1.8 kg) 2-row pale malt
4 lbs. (1.8 kg) wheat malt
1 lb. (0.45 kg) torrified wheat
8 oz. (0.23 kg) flaked oats
8 oz. (0.23 kg) table sugar (0 min.)
6 AAU US Magnum hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
4.5 AAU Centennial hops (2 min.) (0.5 oz./14 g at 9% alpha acids)
6 AAU Citra® hops (2 min.) (0.5 oz./14 g at 12% alpha acids)
3.8 AAU Cascade hops (2 min.) (0.5 oz./14 g at 6.5% alpha acids)
1.25 oz. (35 g) Centennial hops (dry hop)
1.25 oz. (35 g) Citra® hops (dry hop)
1.25 oz. (35 g) Cascade hops (dry hop)
2 oz. (57 g) fresh sweet orange peel (0 min.)
0.5 oz. (14 g) freshly crushed coriander seed (0 min.)
4 smashed stalks (or bruised) lemongrass (0 min.)
1 Tbsp. chopped fresh sage leaves (0 min.)
Wyeast 3787 (Trappist High Gravity), White Labs WLP530 (Abbey Ale), or Lallemand Abbaye Ale yeast (2 qt./~2 L yeast starter)
1 cup corn sugar (if priming)
Step by Step
Mash at 150 °F (66 °C) for 60 minutes.
Boil for 90 minutes adding hops at times indicated. At the end of the boil, turn off heat and add the sugar and spices directly to the brewpot. Give a big stir to create a whirlpool and let settle for 20 minutes.
Chill wort to yeast pitching temperature and rack to fermenter. Ferment at 65 °F (18 °C). Dry hop for 5 days just before bottling or kegging.
At Wits’ End IPA, Partial Mash
(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.014
IBU = 40 SRM = 5 ABV = 8.5%
Ingredients
3.3 lbs. (1.5 kg) wheat dried malt extract
3.3 lbs. (1.5 kg) Pilsen liquid malt extract
1 lb. (0.45 kg) Pilsner malt 1 lb. (0.45 kg) torrified wheat
8 oz. (0.23 kg) flaked oats
8 oz. (0.23 kg) table sugar (0 min.)
6 AAU US Magnum hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
4.5 AAU Centennial hops (2 min.) (0.5 oz./14 g at 9% alpha acids)
6 AAU Citra® hops (2 min.) (0.5 oz./14 g at 12% alpha acids)
3.8 AAU Cascade hops (2 min.) (0.5 oz./14 g at 6.5% alpha acids)
1.25 oz. (35 g) Centennial hops (dry hop)
1.25 oz. (35 g) Citra® hops (dry hop)
1.25 oz. (35 g) Cascade hops (dry hop)
2 oz. (57 g) fresh sweet orange peel (0 min.)
0.5 oz. (14 g) freshly crushed coriander seed (0 min.)
4 smashed stalks (or bruised) lemongrass (0 min.)
1 Tbsp. chopped fresh sage leaves (0 min.)
Wyeast 3787 (Trappist High Gravity), White Labs WLP530 (Abbey Ale), or Lallemand Abbaye Ale yeast (2 qt./~2 L yeast starter)
1 cup corn sugar (if priming)
Step by Step
Mash grains in 1 gallon (3.8 L)water at 150 °F (66 °C) for 60 minutes. Wash grains with 1 gallon (3.8 L) hot water when the mash is complete. Top off the brewpot to 4 gallons (15 L).
Boil for 90 minutes adding hops at times indicated. At the end of the boil, turn off heat and add the spices directly to the brewpot. Give a big stir to create a whirlpool and let settle for 20 minutes. Chill wort to yeast pitching temperature and rack to fermenter.
Top off to 5 gallons (19 L) Ferment at 65 °F (18 °C). Dry hop for 5 days just before bottling or kegging.
