Agreed, it is one of the better east coast IPAs available.
From their website:
"The beer was brewed with over 1,200 pounds of wild, organic brown and white rice, which helps the beer ferment dry to better showcase the five varieties of hops that are brewed in. It is later dry-hopped with generous additions of Chinook and Citra hops, creating a complex nose with hints of tangerine, mango, papaya and pine."
Anyone know what size batches they brew to give us a clue on how much rice that is percentagewise?
Doesn't sound too tough.
I’d go with 80% pils/pale and 20% of the rices. You’ll have to grind and pre-cook the rice in plenty of water to gelatinize the starches before mashing. Speaking of which I’d mash ~150, do give good attenuation. OG ~1.072
Blast it with hops, primarily Chinook and Citra. I like Columbus to bitter IPAs, and Simcoe and Amarillo are always nice additions (although Centennial and Cascade are always options as well). I’d go with enough hops at the start to get close to 100 IBUs, and then a few big additions right near/at/after the end of the boil.
Ferment with a big pitch of clean American ale yeast. Once the most of the yeast drops out rack onto 3+ oz of dry hops, wait 2 weeks then bottle/keg.
Hope that sends you in the right direction, good luck.