Lagunitas Brewing Company: Lagunitas IPA clone
The flagship IPA that Lagunitas built their brewing name on is a well-rounded West Coast IPA with lots of hop complexity and a solid malty balance.
Lagunitas Brewing Company: Lagunitas IPA
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.016
IBU = 67 SRM = 9 ABV = 6.2%
Ingredients
9.4 lbs. (4.3 kg) 2-row pale malt
1.3 lbs. (0.59 kg) crystal malt (10 °L)
13 oz. (0.37 kg) wheat malt
13 oz. (0.37 kg) light Munich malt (6 °L)
9 oz. (0.25 kg) crystal malt (60 °L)
8.25 AAU Horizon hops (60 min.) (0.75 oz./21 g at 11% alpha acids)
4.5 AAU Summit™ hops (60 min.) (0.25 oz./7 g at 18% alpha acids)
4.5 AAU Willamette hops (30 min.) (0.9 oz./26 g at 5% alpha acids)
2.4 AAU Centennial hops (30 min.) (0.25 oz./7 g at 9.5% alpha acids)
7.5 AAU Cascade hops (0 min.) (1.5 oz./43 g at 5% alpha acids)
1 oz. (28 g) Cascade hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
3⁄4 cups (150 g) dextrose (if priming)
Step by Step
Mash grains at 160 °F (71 °C). Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil for 90 minutes, adding ingredients as indicated in the ingredient list. After the boil, let the wort sit for 15 minutes before cooling. Ferment at 70 °F (21 °C). When fermentation slows, add dry hops for five to seven days. Bottle or keg as usual.
Partial mash option: Reduce the 2-row pale malt in the all-grain recipe to 1 lb. (0.45 kg) and add 4.5 lbs. (2 kg) light dried malt extract. Steep crushed grains in 1 gallon (3.8 L) of water at 160 °F (71 °C) for 45 minutes. Remove grain bag and rinse with at least 2 gallons (8 L) hot water over your brew pot. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.
