Description
🍺 Recipe Details 🍺
OG: 1.100 | IBU: 100 | ABV: 11%
MASH: 80min @ 65°C
BOIL: 90min
Total Water: Approx 38L
GRIST
– 9kg Voyager Compass Malt (4.5 EBC)
– 1kg Rolled Oats (2.5 EBC)
– 500g Voyager Dexter (6 EBC)
– 200g Gladfield Sour Grapes (4.5 EBC)
– 250g Rice Hulls (optional)
BOIL ADDITIONS
70g Columbus (15% AA) (60min)
500g Dextrose (added at flame-out)
WHIRLPOOL/HOPSTAND (20min)
## After boil, chill to 80°C then add hopstand addition:
100g Chinook
100g Mosaic
DRY HOP (Day 4)
175g Citra
175g Sabro
FERMENT @ 20°C
DRY (3 packs recommended)
> LalBrew Pomona
LalBrew BRY-97
LIQUID
Bluestone New England
WLP077 Tropicale
TARGET FG: 1.020
FERMENT: 10 days**
* dry hop in a hop sock or cold crash for best results
** fermentation time will vary depending on yeast strain, fermentation temperature and process. Package when specific gravity is stable over two days and there is no detectable diacetyl (butter/popcorn).
OPEN RECIPE IN BREWFATHER (20L)
@hoppy.days.brewing
🍺 Recipe Notes | Water Profile 🍺
- Dry hop during active fermentation – we find around day 4 is best for stronger IPAs.
- It is our recommendation to NOT ferment under pressure at least until the dry hop addition to allow the yeast to best express tropical fruit esters.
- Every ferment is different so make sure you package when specific gravity is stable over two days and there is no detectable diacetyl (butter/popcorn).
- Note the 90 minute boil time to reduce risk of DMS and to give y0u enough water for a decent sparge.
- This recipe also has a longer mash time to ensure thorough conversion of the larger-than-usual grist.
- Ensure you pitch enough yeast. The target OG is 1.100 so we’re recommending 3 packs of Pomona.
- If you don’t quite hit your pre-boil specific gravity target, you may use some more dextrose to hit your numbers.
Target Water Profile: HOPPY (High Sulphate)
Calcium (Ca2+): 110
Magnesium (Mg2+): 18
Sodium (Na+): 4
Chloride (Cl-:): 100
Sulphate (SO42-): 200
Bicarbonate (HCO3–): 8
Adjust your water profile with our range of brewing salts. We also SELL and REFILL Reverse Osmosis filtered water in-store so you can build up your own brewing water from scratch.
🍺 Important Info 🍺
Our Recipe Packs come with all necessary grain, hops and yeast for your brew. Hops are rounded up to the nearest 50g and we recommend more yeast for strong ales and lagers. In very rare cases where an ingredient is unavailable, we will provide a suitable substitute to an equal or greater value.
LalBrew Pomona™ Biotransformation Recipe Series
Lallemand/Escarpment Labs Collab 6: Peaches & Cream
Source: Lallemand Brewing
This admittedly excessive recipe shows off how LalBrew Pomona™ performs in high-ABV brewing as well as its compatibility with modern aroma hops such as Sabro. The fruity hop biotransformation capability of LalBrew Pomona™ perfectly complements the coconut-like note that modern hops (such as Sabro) with Humulus Neomexicanus genetics contribute to beer. Here, we start with a complex fruity hop foundation rich in compounds that can be biotransformed by Pomona, combining Mosaic and Chinook which are both rich in terpenes such as geraniol that Pomona will transform into citronellol (citrus). Then, we layer the aroma with a big dry hop of Sabro and Citra, adding tropical fruit and coconut top notes, creating a big, juicy, tropical triple IPA without any lactose required.
We will achieve this by a combination of methods:
- Lower-temperature (80°C) whirlpool addition of Chinook and Mosaic hops to maximize the extraction of terpene precursors such as free geraniol.
- Conversion of geraniol to beta-citronellol (citrus) by fermentation with LalBrew Pomona™
- Fermentation with LalBrew Pomona™ for strong performance in high ABV conditions and higher attenuation than other hazy IPA strains.
- Late dry hop addition of Citra and Sabro provide a boost of free terpenes, thiols, and lactones that contribute to tropical character.
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