The Pupil Clone

All Grain Recipe

Submitted By: matteo57 (Shared)
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Brewer: Societe
Batch Size: 11.50 galStyle: American IPA (21A)
Boil Size: 15.00 galStyle Guide: BJCP 2015
Color: 4.2 SRMEquipment: Matt 11g Keggle & 100qt MT
Bitterness: 82.5 IBUsBoil 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.

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