Lindgren Craft Brewery’s Monster of Reinvention clone
This IPA is brewed using 100% spent fresh hops for a smooth bitterness.
Lindgren Craft Brewery’s Monster of Reinvention clone
(5 gallons/19 L, all-grain)
OG = 1.048 FG = 1.010
IBU = 19 SRM = 5 ABV = 5%
Ingredients
6 lbs. (2.7 kg) Crisp Maris Otter pale malt
2.8 lbs. (1.3 kg) Rahr pale ale malt
9 oz. (255 g) Gambrinus honey malt
3.2 oz. (90 g) acidulated malt
4 g gypsum
2 g calcium chloride
18 oz. (0.5 kg) spent fresh Newport hops (mash hop)
6 oz. (170 g) spent fresh Newport hops (first wort hop)
6 oz. (170 g) spent fresh Comet hops (first wort hop)
32 oz. (907 g) spent fresh Newport hops (whirlpool)
32 oz. (907 g) spent fresh Comet hops (whirlpool)
½ tsp. Irish moss (15 min.)
½ tsp. yeast nutrient (15 min.)
LalBrew New England, White Labs WLP066 London Fog, or Omega Yeast OYL-011 (British Ale V) yeast
Step by step
Mash in grist and mash hops at 150 °F (66 °C) with roughly 3.25 gallons (12.3 L) of water. Based on our brewery water analysis the recipe calls for adding 4 g gypsum and 2 g calcium chloride to the mash to reach calcium 103 ppm, sulfate 100 ppm, and chloride 50 ppm. Once all mashed in, take a mash pH, and adjust pH to 5.3. Rest mash for 60 minutes, recirculate/vorlauf for 30 minutes or until wort is clear, sparge with 4.5 gallons (17 L) of 172 °F (87 °C) water, then lauter to target 6.5 gallons (24.5 L) preboil volume.
Add first wort hops to the kettle in bags, then boil for 60 minutes. At 15 minutes, add the Irish moss and yeast nutrient. Add whirlpool hops to the clean mash tun, and at the end of the boil transfer to the wort to the mash tun to rest for 40 minutes. Stir occasionally.
Knock out to 72–74 °F (22–23 °C) and pitch yeast. Ferment until final gravity has been reached and then do a diacetyl rest. Cold crash and package at 2.65 volumes CO2.
Partial Mash Version: Reduce the pale ale malt to 1 lb. (0.45 kg) and replace Maris Otter malt with 4.2 lbs. (1.9 kg) Maris Otter dried malt extract. Steep grains and mash hops in 3 quarts (3 L) of water at 150 °F (66 °C) for 45 minutes. Remove grains and hops, add 5.5 gallons (21 L) of water, malt extract, and first wort hops and bring to a boil. Follow the remainder of the all-grain recipe.
