MASHOUT MAGAZINE

This recipe is built around a soft, hazy base of pilsner malt, wheat, and oats that creates a smooth, creamy mouthfeel and lets the hops take center stage. A layered blend of Motueka, Nelson Sauvin, El Dorado, Idaho 7, and Simcoe brings an expressive mix of tropical fruit, white grape, and citrus, with a restrained bitterness that keeps it balanced and drinkable. Fermented with White Labs WLP066 London Fog Ale, the beer develops a juicy, tropical and dank profile and a natural haze, enhancing hop juiciness while maintaining a rounded, pillowy texture and a clean, modern finish.

Big juicy, tropical, dank hazy IPA. White wine and POG juice. 

Minimum Visibility— 5 GALLON (19 L) RECIPE

• Efficiency: 70.1%
• Boil Time: 60 min
• Pre-Boil Gravity: 1.064
• Original Gravity: 1.068
• Final Gravity: 1.012
• IBU: 52
• Color: 4.3 SRM
• BU/GU: 0.75

WATER & MASH

• Mash Water: 4.78 gal (18.1 L)
• Sparge Water: 2.57 gal (9.7 L)
• Total Water: 12.0 gal (45.5 L)
• Boil Volume: 6.36 gal (24.1 L)
• Strike Temp: 164.8 °F (73.8 °C)
• Mash Temp: 154 °F (68 °C) — 60 min
• Mash Out: 170 °F (76.7 °C) — 10 min

GRAIN BILL (12.9 LB / 5.85 KG TOTAL)

• 8.4 lb (3.81 kg) Pilsner Malt — 64.5%
• 2.1 lb (0.95 kg) Flaked Oats — 16.1%
• 2.1 lb (0.95 kg) White Wheat Malt — 16.1%
• 0.42 lb (0.19 kg) Caramel/Crystal 10L — 3.2%
• 0.42 lb (0.19 kg) Rice Hulls — for lautering

HOPS (17.5 OZ / 496 G TOTAL)

• 0.83 oz (24 g) Simcoe 13.2% — Boil 60 min — 23 IBU
• 1.67 oz (47 g) El Dorado 13.1% — Hopstand 30 min @ 170 °F (77 °C) — 9 IBU
• 1.67 oz (47 g) Idaho #7 12.7% — Hopstand 30 min @ 170 °F (77 °C) — 8 IBU
• 1.67 oz (47 g) Motueka 7.2% — Hopstand 30 min @ 170 °F (77 °C) — 5 IBU
• 1.67 oz (47 g) Nelson Sauvin 11.4% — Hopstand 30 min @ 170 °F (77 °C) — 7 IBU
• 3.33 oz (94 g) Motueka — Dry Hop 4 days
• 3.33 oz (94 g) Nelson Sauvin — Dry Hop 4 days
• 1.67 oz (47 g) El Dorado — Dry Hop 4 days
• 1.67 oz (47 g) Idaho #7 — Dry Hop 4 days

WATER ADDITIONS — MASH

• 4.72 g Calcium Chloride (CaCl₂)
• 0.38 g Canning Salt (NaCl)
• 1.49 g Epsom Salt (MgSO₄)
• 2.17 g Gypsum (CaSO₄)
• 1.49 g Magnesium Chloride (MgCl₂)
• 4.22 mL Lactic Acid (88%)

WATER ADDITIONS — SPARGE

• 7.41 g Calcium Chloride (CaCl₂)
• 0.59 g Canning Salt (NaCl)
• 2.34 g Epsom Salt (MgSO₄)
• 3.41 g Gypsum (CaSO₄)
• 2.34 g Magnesium Chloride (MgCl₂)

OTHER ADDITIONS

• ½ Whirlfloc Tablet — Boil 15 min

YEAST

• White Labs WLP066 London Fog Ale — 1 fresh pack (or starter ~200B cells)
• Ferment at 68 °F (20 °C)

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EXPECTED STATS

• OG: 1.068
• FG: 1.012
• ABV: ~7.3%
• IBU: 52
• SRM: 4.3
  

Original 15 gallon recipe

By John, Ironton Brewing
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