Method:All Grain Style:Specialty IPA: New England IPA Boil Time:90 min Batch Size:23 liters
(fermentor volume) Pre Boil Size:37.83 liters Post Boil Size:30.32 liters Pre Boil Gravity:1.074
(recipe based estimate)
Post Boil Gravity:1.092
(recipe based estimate)
Efficiency: 75%
(brew house) Source:Wolf Pack Brewing Hop Utilization:85% Calories:1 calories
(Per 1.25ml)
Carbs:0.1 g
(Per 1.25ml)
This homebrew-size recipe is based on the fast-selling triple IPA from Reuben’s Brews. Emphasize yeast health with a big starter, generously dry hop, then give it enough time to cold condition.
Adjust your water profile to ensure a mash pH of 5.3 and a chloride-to-sulfate ratio of 3:1. Mash the grains at 148°F (64°C) for 60 minutes. Vorlauf until the runnings are clear, then run off into the kettle. Sparge the grains and top up as necessary to obtain 6 gallons (22.7 liters) of wort—or more, depending on your evaporation rate. Boil for 60 minutes, adding the corn sugar and hops according to the schedule. Whirlpool for 10 minutes.
After the boil, chill the wort to about 67°F (19°C). Aerate the wort and pitch a big, healthy yeast starter. Ferment at 69°F (21°C). After primary fermentation is complete, add the dry hops for three days. Ensure a full diacetyl rest in case of refermentation—if possible, test for VDK levels (see “Hunting for Diacetyl,” beerandbrewing.com). Crash to 38°F (3°C) or lower for at least a week, then package and carbonate.
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Last Updated: 2020-11-25 19:20 UTC
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NEW Water Requirements:
Reuben's Triple Crush Clone
Equipment Profile Used
System Default
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Water Requirements:
Reuben's Triple Crush Clone
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Recipe Cost
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Cost $
Cost %
Fermentables
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Steeping Grains (Extract Only)
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Hops
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Yeast
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Cost Per Pint
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