Lagunitas IPA Clone

[maager]

So I'll ask the question that the Dr. asked above - anybody brew this yet?

Inquiring minds want to know...

It is in primary as we speak. I too got the recipe off of the Can You Brew It Show. Here is what I used for a 6 gallon batch:

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.97 gal
Estimated OG: 1.060 SG
Estimated Color: 9.4 SRM
Estimated IBU: 49.7 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Amount Item
12.54 lb Pale Malt (2 Row) US (2.0 SRM)
1.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
1.00 lb Wheat Malt, Ger (2.0 SRM)
0.94 lb Munich Malt (9.0 SRM)
0.63 lb Caramel/Crystal Malt - 60L (60.0 SRM)

0.60 oz Columbus (Tomahawk) [14.00 %] (60 min)
0.40 oz Centennial [10.00 %] (30 min) Hops 7.5 IBU
0.81 oz Williamette [4.75 %] (30 min) Hops 7.2 IBU
1.20 oz Cascade [5.50 %] (1 min) Hops 4.0 IBU
0.74 oz Cascade [5.50 %] (Dry Hop 5 days)
0.74 oz Centennial [10.00 %] (Dry Hop 5 days) Hops -


Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 5.20 gal of water at 171.6 F 160.0 F


Wyeast 1968 was used with a 2-litre starter. Just brewed it yesterday, so I'll update the thread in about 4-5 weeks with the result.

 

[bmock79]

It is in primary as we speak. I too got the recipe off of the Can You Brew It Show. Here is what I used for a 6 gallon batch:

Recipe Specifications
--------------------------
Batch Size: 6.00 gal
Boil Size: 7.97 gal
Estimated OG: 1.060 SG
Estimated Color: 9.4 SRM
Estimated IBU: 49.7 IBU
Brewhouse Efficiency: 60.00 %
Boil Time: 60 Minutes

Amount Item
12.54 lb Pale Malt (2 Row) US (2.0 SRM)
1.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
1.00 lb Wheat Malt, Ger (2.0 SRM)
0.94 lb Munich Malt (9.0 SRM)
0.63 lb Caramel/Crystal Malt - 60L (60.0 SRM)

0.60 oz Columbus (Tomahawk) [14.00 %] (60 min)
0.40 oz Centennial [10.00 %] (30 min) Hops 7.5 IBU
0.81 oz Williamette [4.75 %] (30 min) Hops 7.2 IBU
1.20 oz Cascade [5.50 %] (1 min) Hops 4.0 IBU
0.74 oz Cascade [5.50 %] (Dry Hop 5 days)
0.74 oz Centennial [10.00 %] (Dry Hop 5 days) Hops -


Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 5.20 gal of water at 171.6 F 160.0 F


Wyeast 1968 was used with a 2-litre starter. Just brewed it yesterday, so I'll update the thread in about 4-5 weeks with the result.

So how did it turn out???

 

[maager]

So how did it turn out???

It turned out really well, just low ABV compared to the real beer. Upped the grain in the second attempt and that is in primary now.

Having issues getting 1968 to ferment below 1.021 on the higher ABV version. Even pitched a 3L starter, ferment took off right away and fermented it at 68F, bumping to 70F after a couple days. The yeast just likes to give up early.

 

[bmock79]

It turned out really well, just low ABV compared to the real beer. Upped the grain in the second attempt and that is in primary now.

Having issues getting 1968 to ferment below 1.021 on the higher ABV version. Even pitched a 3L starter, ferment took off right away and fermented it at 68F, bumping to 70F after a couple days. The yeast just likes to give up early.

I just recently used the 1968 on a brown ale with an og of 1064 and it got down to 1018/1019ish for around 69-70% attenuation.

That was with a liter and a half starter.

I have read lots of threads about this yeast being tough tough to finish. And then I have also read lots of people exceeding 75% with this yeast.

 

[maager]

I just recently used the 1968 on a brown ale with an og of 1064 and it got down to 1018/1019ish for around 69-70% attenuation.

That was with a liter and a half starter.

I have read lots of threads about this yeast being tough tough to finish. And then I have also read lots of people exceeding 75% with this yeast.

Agreed. I have used 1968 in a few beers as it is a yeast I wash and have on hand more than most. I think with this beer it is stalling because the mash temp is so high (160F), and I am guessing 1968 quits early because it is not good at eating the slightly less ferment-able sugars that are present. No science to back that up, but just a guess.

Shaking seems to help, large starters (3L) seem to help and ramping the temp at the end of fermentation seems to help. Shaking seems to help get you that last point or so at the end, not much more.

I have another beer that had an OG of 1.058 and 1968, that is mashed at 149F and 1968 got it down to 1.015 no problems.

Right now the second attempt at this Lagunitas IPA is sitting in primary, and has been for two weeks. OG was 1.069 (I upped the grain the second time), and the FG is sitting right around 1.023-1.024, too high for my tastes.

 

[bmock79]

Agreed. I have used 1968 in a few beers as it is a yeast I wash and have on hand more than most. I think with this beer it is stalling because the mash temp is so high (160F), and I am guessing 1968 quits early because it is not good at eating the slightly less ferment-able sugars that are present. No science to back that up, but just a guess.

Shaking seems to help, large starters (3L) seem to help and ramping the temp at the end of fermentation seems to help. Shaking seems to help get you that last point or so at the end, not much more.

I have another beer that had an OG of 1.058 and 1968, that is mashed at 149F and 1968 got it down to 1.015 no problems.

Right now the second attempt at this Lagunitas IPA is sitting in primary, and has been for two weeks. OG was 1.069 (I upped the grain the second time), and the FG is sitting right around 1.023-1.024, too high for my tastes.

Damn, thats a bit high for my tastes as well.

I am looking to brew this but will probably not be able to get to it until after the new year, I will def post my mash schedule and results when I get to it.

Cheers

 

[insp79]

We brewed the Lagunita's IPA this past weekend. It was our first beer to brew on the new brew stand. Thank you for sharing the recipe. It is currently percolating in the fermenter. I will let you know how it turns out.

 

[bwible]

Arise, zombie thread!

Hey, I was just looking for a clone of this beer and found this thread. Couple things:

I see where people are saying they brewed this with 1968, but why on earth would you choose that yeast for an American IPA? That is an English yeast for bitters and milds. Some old timers still believe it is Fuller’s yeast. My first thought would have been 1332, which is supposedly used by Northwestern US breweries and also supposedly is English in origin.

Not sure if this is relevant anymore but I met the owner of Lagunitas...
He said they do mash around 160 and they have an incredible yeast strain that can chew through anything.

This comment stood out to me, because I wonder if he was trying to tell you in a roundabout way “Pacman” yeast? Just a thought.

I was really wondering about the hops and whether this is the old Centennial and Cascade combinations or if they are using newer hops like Mosaic or something? Not much ingredient info given on their site.