Homebrew Recipe: Solar Wave Golden IPA

Solar Wave IPA

Bad Weather Brewing’s Solar Wave Golden IPA // Illustration Lucas Gluesenkamp

In our DIY Issue, Michael Dawson breaks down the basic steps of reverse engineering your favorite beer. This recipe appeared alongside that article.

In the spirit of scaling down production beers for the homebrew system, here’s a recipe from our friends at Chop & Brew. Solar Wave Golden IPA is a beer developed in collaboration between Chop & Brew and Bad Weather Brewing Company in St. Paul, Minnesota during early 2017. The pro-scale version of this beer was seen brewed in Chop & Brew, Episode 56 (as seen below).

Solar Wave Golden IPA
All-grain for six gallons

Target OG: 1.051, Target FG: 1.011
Target IBU: 35–65
SRM: 5.0

Shopping List

Grain

  • 5 pounds 8.5 ounces Rahr 2-Row (54.2%)
  • 3 pounds 13.3 ounces Rahr Premium Pilsner (37.6%)
  • 13.4 ounces Gambrinus Honey Malt (8.2%)

Hops

  • 0.5 ounce Warrior
  • 3.5 ounces Idaho 7
  • 1.75 ounces Chinook

Yeast

  • Chico Ale: Wyeast 1056, White Labs WLP001, Safale US-05, Danstar BRY-97 or similar

To the home brewery

Note: These steps are general guidelines and assume you’re already familiar with the all-grain brewing process. Refer to the instructions for your brew system and adjust as needed based on experience with your own particular equipment.

Mash & sparge

1. This is a simple single-infusion mash. Mash in grains with 3.7 gallons of 162.6°F water to achieve mash temperature of 151°F. Add 5.14 grams gypsum (calcium sulfate) and 1.71 grams calcium chloride to mash*, stir well to incorporate. Rest mash for 60 minutes.

2. Fly sparge with 6.31 gallons of 170°F water to collect 8.27 gallons of pre-boil wort.

Boil

1. Bring wort to a boil for 90 minutes.

2. At the 20-minute mark, add 0.5 ounce of Idaho 7 and 0.5 ounce of Chinook hops.

3. At 60 minutes, add 0.5 ounce of Warrior hops.

4. At flame out, add 1 ounce of Idaho 7 and 0.5 ounce of Chinook, and let rest for 15 minutes before chilling the wort.

5. Chill wort.

Fermentation & beyond

1. Transfer to a sanitized fermenter, aerate well, and pitch yeast.

2. Ferment at 64°F until fully attenuated.

3. Rack into secondary or pull yeast out of conical fermenter. Add 2 ounces of Idaho 7 and 1 ounce of Chinook hops and dry hop for three days.

4. Cold crash.

5. Bottle or keg to 2.5 volumes of carbon dioxide (15.47 psi).

6. Enjoy fresh!

*These salt additions are based specifically on St. Paul, Minnesota’s water supply. The closest profile to St. Paul city water on BeerSmith is the Dallas water profile.

The Chop & Brew crew followed up their brew day of Solar Wave with an episode with tastings notes:

 

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