The Pupil Clone
All Grain Recipe
Submitted By: matteo57 (Shared)
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Brewer: Societe | |
Batch Size: 11.50 gal | Style: American IPA (21A) |
Boil Size: 15.00 gal | Style Guide: BJCP 2015 |
Color: 4.2 SRM | Equipment: Matt 11g Keggle & 100qt MT |
Bitterness: 82.5 IBUs | Boil Time: 60 min |
Est OG: 1.062 (15.3° P) | Mash Profile: Single Infusion, Light Body, No Mash Out |
Est FG: 1.012 SG (3.0° P) | Fermentation: Ale, Two Stage |
ABV: 6.6% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
20 lbs 12.80 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
1 lbs 6.40 oz |
Carapils (Briess) (1.5 SRM) |
Grain |
2 |
5 lbs 8.80 oz |
White Wheat Malt (2.4 SRM) |
Grain |
3 |
1.30 oz |
Columbus/Tomahawk/Zeus (CTZ) [15.5%] - Boil 60 min |
Hops |
4 |
1.20 oz |
Nelson Sauvin [12.0%] - Boil 20 min |
Hops |
5 |
0.60 oz |
Citra [14.1%] - Boil 20 min |
Hops |
6 |
0.50 tsp |
Irish Moss (Boil 10 min) |
Misc |
7 |
4.00 oz |
Nelson Sauvin [12.0%] - Steep 15 min |
Hops |
8 |
2.00 oz |
Citra [14.1%] - Steep 15 min |
Hops |
9 |
1.00 oz |
Centennial [10.0%] - Steep 15 min |
Hops |
10 |
4.0 pkgs |
Safale American (DCL/Fermentis #US-05) |
Yeast |
11 |
2.30 tsp |
Yeast Nutrient (Primary 3 days) |
Misc |
12 |
3.00 oz |
Nelson Sauvin [12.0%] - Dry Hop 4 days |
Hops |
13 |
3.00 oz |
Nelson Sauvin [12.0%] - Dry Hop 4 days |
Hops |
14 |
1.00 oz |
Centennial [10.0%] - Dry Hop 4 days |
Hops |
15 |
1.00 oz |
Centennial [10.0%] - Dry Hop 4 days |
Hops |
16 |
1.00 oz |
Citra [14.1%] - Dry Hop 4 days |
Hops |
17 |
1.00 oz |
Citra [14.1%] - Dry Hop 4 days |
Hops |
18 |
Notes
http://meekbrewingco.blogspot.com/2014/05/brewing-societe-brewing-pupil-clone.html
Hey Shawn,
Thanks for the kind words. Please see below for some notes and tips for The Pupil...
O.G.: 1.062
F.G.: 1.006
20% Malted Wheat
75% North American 2-Row
5% Carapils
Single infusion mash - 150degF (or whatever will get you about 90% attenuation or finish at 1.006).
I'm not sure about your water source but i suggest using CaSO4 and CaCl to your desired levels.
90 minute boil.
Bitter to about 30 BUs (Rager calculation will get you close to what ours is) with first addition - Magnum or other high AA hop or extract.
Bitter 20 BUs at the 20 minute mark - Citra and Nelson at a 1:2 ratio.
Go crazy at flameout with Centennial:Citra:Nelson at a ratio of approx. 1:2:4 - try to get 10-15 BUs from this phase. We whirlpool in our kettle so the hops are in contact with the wort for about another 40 minutes once we kill the steam.
Chill and ferment at 65degF with California Ale (White Labs 001 or Wyeast 1056).
When fermentation is complete, crash beer to 60 to drop yeast out of suspension and rack to a new vessel.
Dry hop #1 Centennial, Citra, and Nelson with the focus on nelson with about 3-5 days contact time.
Transfer beer again to get it off the dry hops and repeat the same process. Hold the beer at 65degF throughout the dry hopping phase.
Carbonate to 2.5 vol. of CO2.
I think that should cover it! If you're not happy with 2 dry hops, do a 3rd.
Let me know if you have any questions.
UPDATE: After publishing this post, Doug got back to me and made a small suggestion... he feels that a final gravity of 1.006 or close is very important, so if you think you can't get down that low (as I did), replace some of the 2-row with table sugar. I had considered that, but eventually decided to leave it out. If you're brewing this recipe, however, I encourage you to follow his advice.This Recipe Has Not Been Rated