Me at the UFO Museum in Roswell, New Mexico. My wife and I visited it on the way to the NHC in Denver, Colorado a couple years ago. Keep watching the skies! (Just don’t, you know, expect little green men to fly by in a spaceship.)
Here is a countertop partial mash adaptation of my Roswell IPA, a hoppy, American-style IPA. This recipe is formulated for mashing 4.0 lbs. (1.8 kg) of grains in a 2-gallon (~8-L) beverage cooler. There is an option for mashing 6.0 lbs. (2.7 kg) of grain in a 3-gallon (11-L) cooler. Partial mashing gives your beer more base malt aroma compared to an extract-with-steeping-grains formulation. This particular method of partial mashing allows you achieve a high extract efficiency while being easy to clean up after. In addition, this recipe shows how you can raise the fermentability of extract wort by letting the enzymes from the partial mash wort work on some of the malt extract. 58% of the fermentables in this IPA come from the partial mash.
Roswell IPA
American IPA
by Chris Colby
Partial mash (countertop), English units
DESCRIPTION
A golden-colored IPA with classic floral/citrus American hops and just enough malt to keep it from being unbalanced. This beer finishes moderately dry and exhibits a wonderful hop aroma from lots of late hops and dry hops.
INGREDIENTS (for 5 gallons)
Water
dilute water with distilled or RO water, if needed, to below 50 ppm carbonates
add calcium, if needed, to make 75 ppm Ca2+
use 3:1 ratio of gypsum and calcium chloride for adding calcium ions
Malt (for an OG of 1.068 at 65% extract efficiency and an SRM of 8)
2 lb. 14 oz. US 2-row pale malt
13 oz. Vienna malt
5.0 oz. crystal malt (30 °L)
5 lb. 8 oz. light dried malt extract
Hops (for 67 IBUs)
Warrior hops (60 IBUs)
1.0 oz. (at 16% alpha acids), boiled for 60 mins
Centennial hops (7 IBUs)
0.50 oz. (at 10% alpha acids), boiled for 15 mins
Cascade hops (0 IBUs)
0.75 oz., boiled for 0 mins
Amarillo hops (0 IBUs)
0.50 oz., boiled for 0 mins
Cascade hops (dry hops)
1.0 oz., added in keg or secondary
Amarillo hops (dry hops)
2/3 oz., added in keg or secondary
Yeast (for a FG of 1.013 and 7.1% ABV)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
(1.5-qt. yeast starter)
Other
1 tsp. Irish moss, boiled for 15 mins
0.25 tsp. calcium chloride, boiled for 75 mins (conditional)
0.50 tsp. gypsum, boiled for 75 mins (conditional)
5.0 oz. corn sugar (to prime for 2.5 volumes of CO2)
PROCEDURE
Make yeast starter 2–3 days ahead of time. In your brewpot, heat 5.5 qts. of brewing liquor to 161 °F. Place crushed grains in a large steeping bag and submerge in brewpot water. Mash at 150 °F for 45 minutes, stirring and heating briefly every 10 minutes to maintain the mash temperature. In a separate pot, heat 5 qts of water to 170 °F. When the mash is done, heat it to 170 °F for a mash out. Lift bag and let drip into brewpot until you can move it over to the cooler without splattering too much wort. Scoop or pour the wort from the brewpot into the cooler. Recirculate the wort until it clears a bit, then run off. Add roughly half of the malt extract to your brewpot, and let the wort dissolve it. Sparge steadily over 60 minutes (collect about a cup of wort from the cooler every 90 seconds) to collect about 10 qts. Once the extract is completely dissolved, hold the temperature near 150 °F as you collect the rest of the wort. Add small bursts of heat, if needed to hold at this temperature. (Anywhere between 145 and 155 °F is OK.) Add about 2 qts. of water to the brewpot, to make about 3.5 gallons of wort when you’re done collecting the wort. Bring the wort to a boil. If hot break does not appear big and fluffy after 5 minutes, add calcium (see ingredient list). Add the first dose of hops and boil wort for an additional 60 minutes. Add other hops and Irish moss at times indicated. Don’t let boil volume dip below 3.0 gallons during boil. Add boiling water to top up, if needed. Stir in remaining malt extract in the last 10 minutes of the boil. (Tips on adding extract during the boil.) Chill wort to 68 °F, then rack to fermenter. Add water make about 5.0 gallons, aerate wort thoroughly, and pitch sediment from yeast starter. Ferment at 68 °F. After fermentation stops, let the beer settle for 2–3 days, then rack to secondary fermenter with dry hops. (Dry hopping tips.) Dry hop for 5–6 days, then rack to keg or bottling bucket. Carbonate to 2.6 volumes of CO2.
3-gallon Cooler Option:
Increase the amount of pale malt to 4 lb. 14 oz. (2.2 kg). Decrease the amount of malt extract to 4 lb. 6 oz. (2.0 kg). Use 8.3 qts. (7.8 L) of strike water and roughly this volume (about 5% less) of sprage water. Collect about 4 gallons (15 L wort) of wort.
Diorama at the UFO Museum in Roswell, New Mexico.
Roswell IPA
American IPA
by Chris Colby
Partial mash (countertop), metric units
DESCRIPTION
A golden-colored IPA with classic floral/citrus American hops and just enough malt to keep it from being unbalanced. This beer finishes moderately dry and exhibits a wonderful hop aroma from lots of late hops and dry hops.
INGREDIENTS (for 19L)
Water
dilute water with distilled or RO water, if needed, to below 50 ppm carbonates
add calcium, if needed, to make 75 ppm Ca2+
use 3:1 ratio of gypsum and calcium chloride for adding calcium ions
Malt (for an OG of 1.068 at 65% extract efficiency and an SRM of 8)
1.3 kg US 2-row pale malt
370 g Vienna malt
140 g crystal malt (30 °L)
2.5 kg light dried malt extract
Hops (for 67 IBUs)
Warrior hops (60 IBUs)
28 g (at 16% alpha acids), boiled for 60 mins
Centennial hops (7 IBUs)
14 g (at 10% alpha acids), boiled for 15 mins
Cascade hops (0 IBUs)
21 g, boiled for 0 mins
Amarillo hops (0 IBUs)
14 g, boiled for 0 mins
Cascade hops (dry hops)
28 g, added in keg or secondary
Amarillo hops (dry hops)
19 g, added in keg or secondary
Yeast (for a FG of 1.013 and 7.1% ABV)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
(1.5-L yeast starter)
Other
1 tsp. Irish moss, boiled for 15 mins
0.25 tsp. calcium chloride, boiled for 75 mins (conditional)
0.50 tsp. gypsum, boiled for 75 mins (conditional)
140 g corn sugar (to prime for 2.5 volumes of CO2)
PROCEDURE
Make yeast starter 2–3 days ahead of time. In your brewpot, heat 5.2 L of brewing liquor to 72 °C. Place crushed grains in a large steeping bag and submerge in brewpot water. Mash at 66 °C for 45 minutes, stirring and heating briefly every 10 minutes to maintain the mash temperature. In a separate pot, heat 4.7 L of water to 77 °C. When the mash is done, heat it to 77 °C for a mash out. Lift bag and let drip into brewpot until you can move it over to the cooler without splattering too much wort. Scoop or pour the wort from the brewpot into the cooler. Recirculate the wort until clears a bit, then run off. Add roughly half of the malt extract to your brewpot, and let the wort dissolve it. Sparge steadily over 60 minutes (collect about a cup of wort from the cooler every 90 seconds) to collect about 9.5 L. Once the extract is completely dissolved, hold the temperature near 66 °C as you collect the rest of the wort. Add small bursts of heat, if needed to hold at this temperature. (Anywhere between 63 °C and 68 °C is OK.) Add about 2 L of water to the brewpot, to make about 13 L of wort when you’re done collecting the wort. Bring the wort to a boil. If hot break does not appear big and fluffy after 5 minutes, add calcium (see ingredient list). Add the first dose of hops and boil wort for an additional 60 minutes. Add other hops and Irish moss at times indicated. Don’t let boil volume dip below 11 L during boil. Add boiling water to top up, if needed. Stir in remaining malt extract in the last 10 minutes of the boil. (Tips on adding extract during the boil.) Chill wort to 20 °C, then rack to fermenter. Add water make about 19 L, aerate wort thoroughly, and pitch sediment from yeast starter. Ferment at 20 °C. After fermentation stops, let the beer settle for 2–3 days, then rack to secondary fermenter with dry hops. (Dry hopping tips.) Dry hop for 5–6 days, then rack to keg or bottling bucket. Carbonate to 2.6 volumes of CO2.
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