Modern Homebrew Recipes by Gordon Strong

Centennial 10.7% whole
@ 15
1 oz (28 g)
US Columbus 13.9% whole
@ 10
1 oz (28 g)
US Centennial 10.7% whole
@ 5
0.5 oz (14 g)
US Cascade 5.8% whole
@ 5
1 oz (28 g)
US Columbus 13.9% whole
@ 1
1 oz (28 g)
US Cascade 5.8% whole
@ 0
1 oz (28 g)
US Cascade 5.8% whole
@ +10
2 oz (57 g)
US Cascade 5.8% whole
dry hop
Wyeast 1028 London Ale yeast
    Water treatment:
    RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons
    1 tsp CaSO 4 in mash
    ( * ) Steep roasted barley in heated brewing liquor (entire volume of water to be used in the recipe) until it has a deep reddish hue, then remove.
    Mash technique:
    Infusion, mashout, crystal malts added at vorlauf
    Mash rests:
    151°F (66°C) 60 minutes
    168°F (76°C) 15 minutes
    Kettle volume:
    6.5 gallons (25 L)
    Boil length:
    60 minutes
    Final volume:
    5 gallons (19 L)
    Fermentation temp:
    68°F (20°C)
    Sensory Description: Deep reddish copper color, but clear. Great, fresh hop aroma with citrusy and piney notes backed up with a light caramelmalt richness. Quite bitter, but with a full finish and clean malty richness to balance. Not as dry and crisp as modern IPAs, but the combination of hops and malt work together very nicely. It won best of show when it was seven months old, so this IPA does take some time to age since the IBUs are quite high.
    Formulation notes: The goal was to get a reddish color and feature classic old-school American hops (the ‘C’ hops, which leads to the play-on-words recipe name). A more modern combination of hops would certainly work, but I always like to return to some classics to keep perspective. Since this is inspired by Sierra Nevada, try to use fresh whole hops like they do. This does have some crystal malt, which is often frowned on today’s IPAs, but think of it more of a winter IPA; the Munich malt adds a malty backbone without as much sweetness as crystal malt. This recipe is so old, I originally made it as a mini-mash beer (use 9.9 lb of pale liquid extract instead of the two-row), but like it enough that it’s now in my regular rotation. In my older IPAs, I hop the beers heavily and age them for a considerable amount of time, which is more in the British tradition (and lets the bitterness mellow). Contrast this with some of the more modern turn-and-burn recipes, like the “Modern IPA” recipe.
    Variations: Modern malts give more choices for reddish colors, so you can explore some. I discovered that most crystal malts really gave more amber-brown colors than true copper-red colors, so I decided to see if small amounts of a very dark grain or malt could give the red color (you can literally watch the red color come out of the roasted barley as it steeps). You are looking for color, not flavor, so don’t overdo it. Carafa III Special might work as well.
    TOMAHAWK CHOP IPA
    The name of this recipe comes from the hop variety I used for bittering, and how they hit you when you take a sip. This is an aggressively bitter beer that takes a long aging time to come into balance. Loosely based on the “Sister Star of the Sun” IPA recipe, 1 this is one of the first hoppy beers where I used some honey as part of the recipe. I liked the outcome, so it has become one of my signature brewing moves. I was happy to see Bell’s Hop Slam, an incredible Double IPA, use this technique as well.
    Style: American IPA (Classic BJCP Style)
    Description: An old school American IPA that has a huge bittering hop charge and takes considerable time to age. A throwback to the traditional English IPAs, but using American ingredients. Higher in alcohol than more modern IPAs.
     
Batch Size: 5.75 gallons (22 L)
OG: 1.072
FG: 1.014
Efficiency: 70%
ABV: 7.6%
IBU: all of them
SRM: 10
    Ingredients:
     
13 lb (5.9 kg)
UK Maris Otter (Crisp)
Mash
8 oz (227 g)
Wheat malt (Durst)
Mash
8 oz (227 g)
German Munich (Best)
Mash
4 oz (113 g)
Victory malt (Briess)
Mash
4 oz (113 g)
Crystal 120
Mash
4 oz (113 g)
Crystal 20
Mash
8 oz (227 g)
Belgian Caravienne malt
Mash
8 oz (227