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Lawson’s Double Sunshine IPA Recipe By Sean Lawson

by Shawn Trout May 10, 2016 1 Comment

Lawson’s Double Sunshine IPA Recipe By Sean Lawson

In case you haven't heard or seen but Sean Lawson recently released his recipe for Double Sunshine IPA. 

If you want to try it out, stop by our store and pick up all the ingredients for it at https://www.1strepublic-homebrew.com.  Cheers!

ALL-GRAIN

Batch size: 5 gallons (19 liters)
OG: 1.074 FG: 1.013 IBUs: 100+ ABV: 8%

MALT/GRAIN BILL

8.5 lb (3.85 kg) 2-row pale ale malt
12 oz (340 g) Carapilsen malt
2.5 lb (1.1 kg) Vienna-style malt
1 lb (454 g) flaked oats
6 oz (170 g) Caramunich-type malt

HOPS & ADDITIONS SCHEDULE

0.75 oz (21 g) Columbus [14% AAU] at 60 minutes
1 oz (28 g) Citra [12.5% AAU] at 20 minutes
1 lb (454 g) corn sugar at 10 minutes
3 oz (85 g) Citra [12.5% AAU] at 5 minutes
3 oz (85 g) Citra [12.5% AAU] at knockout
3 oz (85 g) Citra [12.5% AAU] at dry hop

YEAST

Fermentis Safale US-05, Lallemand BRY-097, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale)

DIRECTIONS

Single infusion mash: Achieve a target mash of 152°F (67°C). Hold for 45 minutes, then raise to mash-out temperature and begin lauter phase.

Collect enough wort to boil 6.5 gallons (24.6 liters) and boil for 60 minutes, following the hops and additions schedule. After the boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68°F (20°C). Ferment at 68°F (20°C) for one week. Cool to 55°F (13°C) to settle the yeast. Dump the yeast from the bottom of the fermentor or rack to a clean, sanitized vessel. Add the dry hops and let the beer sit for an additional four to seven days at 55–57°F (13°C).

EXTRACT VERSION

Replace the 2-row and Carapilsen malts with 6 pounds (2.7 kg) of light liquid malt extract. Mix the crushed Vienna-style malt, flaked oats, and Caramunich-type malt into 2 gallons (7.6 liters) of water to achieve a temperature of 152°F (67°C). Hold at this temperature for 45 minutes.

Rinse the grains with 2.5 quarts (2.6 liters) of hot water, add the liquid extract, and bring to boil. Top off the kettle to 6.5 gallons (24.6 liters). Boil for 60 minutes, following the hops schedule and adding 1.5 lb (680 g) of corn sugar with 10 minutes left in the boil. Continue as directed above.

 





Shawn Trout
Shawn Trout

Author


1 Response

PaddyMeBoy
PaddyMeBoy

April 02, 2017

I have brewed this two times now and am planning my third for next weekend. It drinks absolutely perfect. I use NJ water and really get that “juicy” New England IPA feel overall. It’s my best-tasting brew and the only third brew of a recipe for me to date. I do a full grain mash and boil in 10 gallon Megapots. I subbed Falconer’s Flight and FF3Cs for boil and steep additions previously and they were both pretty good. I used Citra for dry hopping though. This time I am using all Citra and am very anxious. Thanks for posting this and thanks to Sean for the generosity! Since I can’t get your beer now I can come close at home.

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