40th Reunion Hazy IPA
Style: Hazy IPA (New England / NEIPA)
ABV: 6.8%
Original Gravity: 1.064
Final Gravity: 1.012
IBU: 29 (Tinseth)
Color: 5.4 SRM
Recipe By: I Make Beer
Efficiency: 67.6%
Mash Schedule
Hold the mash at 152°F for 60 minutes, followed by a mash-out at 168°F for 10 minutes.
Fermentables (14 lbs)
9 pounds 8 ounces (67.9%) of Murmuration 2 Row Malt (2.3 °L).
3 pounds (21.4%) of Briess White Wheat Malt (2.5 °L).
1 pound (7.1%) of Weyermann Munich Malt (6 °L).
8 ounces (3.6%) of Briess Flaked Oats (1.6 °L).
Hops (11.1 oz)
0.6 ounces of Magnum (15.5% alpha acids) added at 60 minutes for 29 IBUs.
2 ounces each of Citra (12.8%), Galaxy (16.9%), and Mosaic (12.2%) added at flameout (0 minutes).
1.5 ounces each of Citra, Galaxy, and Mosaic used for dry hopping over five days.
Miscellaneous Additions
Add 4.9 grams of calcium chloride, 2 grams of Epsom salt, 2.1 grams of gypsum, and 3.5 milliliters of 80% lactic acid to the mash. During the boil, add 5.73 grams of yeast nutrients 15 minutes before the end.
Yeast
Use one package of Omega OYL-061 Voss Kveik with an attenuation of 82%.
Fermentation
Ferment at 92°F for seven days. Dry hop for three days at 70°F, then cold crash at 34°F for two days.
Carbonation
Carbonate the beer to 2.4 volumes of CO₂.
Water Profile
Calcium: 60 ppm
Magnesium: 7 ppm
Sodium: 2 ppm
Chloride: 79 ppm
Sulfate: 65 ppm
Bicarbonate: 4 ppm
This Hazy IPA features juicy, tropical hop flavors with a smooth mouthfeel and hazy appearance. It is a quick-fermenting beer thanks to the use of Kveik yeast at high temperatures, making it perfect for enjoying fresh.
Dusseldorf Altbier
Style: Altbier
ABV: 5.4%
Original Gravity: 1.050
Final Gravity: 1.009
IBU: 37 (Tinseth)
Color: 9.7 SRM
Recipe By: I Make Beer
Efficiency: 67.6%
Mash Schedule
Perform a protein rest at 126°F for 20 minutes, followed by a beta-amylase rest at 144°F for 30 minutes and an alpha-amylase rest at 158°F for 20 minutes. Conclude with a mash-out at 167°F for 10 minutes.
Fermentables (11 lb 2 oz)
8 pounds 8 ounces (76.4%) of Murmuration Pilsner Malt (2.3 °L).
1 pound 2 ounces (10.1%) of Weyermann Munich Malt (6 °L).
12 ounces (6.7%) of Bairds Caramel/Crystal Malt 50/60 (55.9 °L).
12 ounces (6.7%) of Weyermann Carapils/Carafoam (2 °L).
Hops (4 oz)
2 ounces of Tettnang (2.6% alpha acids) added at 60 minutes for 18 IBUs.
1 ounce of German Perle (5.2% alpha acids) added at 30 minutes for 13 IBUs.
1 ounce of Saaz (3.2% alpha acids) added at 15 minutes for 5 IBUs.
Miscellaneous Additions
Add 1 gram of baking soda, 2.5 grams of calcium chloride, 1 gram of chalk, 2 grams of Epsom salt, and 2 grams of gypsum to the mash. Adjust the mash pH to 5.2-5.4 with 5.5 milliliters of 80% lactic acid.
Yeast
Use one package of Fermentis K-97 SafAle German Ale yeast with an attenuation of 81%.
Fermentation
Ferment at 68°F for 14 days. Cold crash the beer at 34°F with a five-day ramp, maintaining for three days.
Carbonation
Carbonate the beer to 2.4 volumes of CO₂.
Water Profile
Calcium: 49 ppm
Magnesium: 6 ppm
Sodium: 11 ppm
Chloride: 39 ppm
Sulfate: 60 ppm
Bicarbonate: 66 ppm
Maintain a mash pH of 5.2 to 5.4 for optimal enzyme activity.
This Dusseldorf Altbier offers a smooth malt character balanced by moderate bitterness, showcasing the traditional flavors of German-style ale.