Lagunitas IPA clone - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Lagunitas IPA clone

194 calories 19.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.09 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 62% (brew house)
Source: Timo_Brews
Calories: 194 calories (Per 330ml)
Carbs: 19.5 g (Per 330ml)
Created: Thursday October 5th 2023
Similar Recipes

New Zealand Pale Ale

by Wolf Pack Brewing

OG: 1.061 FG: 1.015 ABV: 6.1% IBU: 94

CBC Russian River Blind Pig

by Jonathan Borne

OG: 1.064 FG: 1.012 ABV: 6.8% IBU: 88

1.063
1.015
6.3%
99.6
6.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg US - Pale 2-Row5 kg Pale 2-Row 37 1.8 78.7%
400 g Weyermann - Carahell400 g Carahell 34 10 6.3%
300 g Munich - Light 10L300 g Munich - Light 10L 33 10 4.7%
300 g German - Pale Wheat300 g Pale Wheat 39 1.5 4.7%
100 g German - CaraMunich II100 g CaraMunich II 34 46 1.6%
250 g Cane Sugar250 g Cane Sugar - (late boil kettle addition) 46 0 3.9%
6,350 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8.50 g Barth-Haas - Summit8.5 g Summit Hops Pellet 15.1 Boil 60 min 17.13 5%
28 g Magnum28 g Magnum Hops Pellet 15.4 Boil 60 min 57.56 16.6%
26 g Willamette26 g Willamette Hops Pellet 5 Boil 30 min 13.34 15.4%
7 g Centennial7 g Centennial Hops Leaf/Whole 9.5 Boil 30 min 6.2 4.2%
43 g Cascade43 g Cascade Hops Pellet 5 Whirlpool 20 min 5.38 25.5%
28 g Cascade28 g Cascade Hops Pellet 5 Dry Hop 4 days 16.6%
28 g Centennial28 g Centennial Hops Pellet 9.5 Dry Hop 4 days 16.6%
168.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g gypsum (calcium sulfate) Water Agt Mash 0 min.
0.50 g Table Salt Water Agt Mash 0 min.
10 ml Lactic acid Water Agt Mash 0 min.
0.50 each Whirlfloc tablet Water Agt Boil 10 min.
1 g Ascorbic Acid Water Agt Whirlpool 0 min.
3.50 g Epsom Salt (MgSO4) Water Agt Mash 0 min.
2.20 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - American Ale 1056
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L 60 °C 60 °C 10 min
25 L 68 °C 68 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.3
Mash volume with grains 26.3
Grain absorption losses -6.1
Remaining sparge water volume 10.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.1 L) 26.1
Volume increase from sugar/extract (late additions) 0.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 20
Total: 33.1  
Equipment Profile Used: System Default
 
Notes

I put a lot of effort into trying to make a clone of Lagunitas IPA. There is a lot of internet info out there, including podcast interviews with the brewers, random recipes, and lots of opinions. I tested all of these over a year, and ended up with this recipe. It is the closest I have come to the real thing, and in a blinded triangle style test, no one could really tell the difference. This is a much better match than other online recipes I have tried.

Mash in at 60 degrees, single step infusion mash at 67 degrees for 60 minutes with recirculation. RIMS system, Spiedel Braumeister 20L plus.

3 liter rinse sparge 55c post mash

pre boil 54 Oe, 1.051 g/ml

Boil for 60 minutes.

post boil 62 Oe, 1.059 g/ml

Hop stand post boil for 20 minutes

Cool to 66F and pitch yeast, 2 smack packs 1056.

After 5 days, raise temp to 68 F and hold for a day, rouse the beer with a quick stir.

After 24 hours, add the dry hops and let stand for 4 days (T-Sa). Beer should be around fg at this point. Something like 1.012-10 g/ml

Cold crash beer and gelatin fine for 2 days, transfer to keg and serve

Last Updated and Sharing
 
371
Views
2
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-10-24 18:02 UTC