Lawson's Sip of Sunshine Clone By 2017-05-28 tulip of Lawson All Grain Double IPA homebrewing recipe Prep Time: 1 hour Cook Time: 90 minutes Yield: 5.00 gallons
Nutrition facts: 319 calories (8.14% ABV), 12 oz,
Ingredients: 8.5 lbs 2-Row - US 2.5 lbs Vienna Malt 1 lbs Brown Sugar 1 lbs Flaked Oats - US 12.00 oz CaraPils 4.00 oz CaraMunich 4.00 oz Columbus 4.00 oz Citra 4.00 oz Citra 4.00 oz Citra 4.00 oz Citra 1 Safale US-05 (yeast)Instructions: 1. Add grains to pre-heated water and rest @ 153F for 60 min. 2. Remove grains and bring to boil. 3. Add hops and boil for 60 mins. 4. Cool to 65F, add yeast and let ferment for 1-2 weeks. 5. Bottle with priming sugar, let carbonate 1-2 weeks. 6. Chill and enjoy your delicious beer!

Lawson's Sip of Sunshine Clone

An All Grain recipe


By VTBrewer

Style: Double IPA
Batch Size: gal
Efficiency: 75%
Recipe Statistics
OG: 1.077
FG: 1.015
SRM: 7
IBU: 82
ABV: 8.14%
Profile: Super Hoppy

Fermentables

AmountIngredientPPGColorUse
8.5 lbs2-Row - US361 °LMash
2.5 lbsVienna Malt364 °LMash
1 lbsBrown Sugar4510 °LExtract
1 lbsFlaked Oats - US361 °LMash
12 ozCaraPils332 °LMash
4 ozCaraMunich3356 °LMash

Hops

AmountHopTimeTypeUseAlpha
0.75 ozColumbus60 minsPellet Boil 15.0%
1 ozCitra20 minsPellet Boil 12.0%
3 ozCitra5 minsPellet Boil 12.0%
3 ozCitra1 minsPellet Flame Out 12.0%
3 ozCitra6 daysPellet Dry hop 12.0%

Yeast

NameLabStrainAttenuation
Safale US-05FermentisUS-0581%


Recipe Notes:

This recipe came from Sean Lawson himself, owner of Lawson's Finest Liquid, a small-batch brewery based in Warren, Vermont.

This is a fantastic Double IPA, packed with juicy tropical fruit flavors and bright herbal aromas.

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).



Recipe Comments


Jun 10th 2016 11:20am

I recently had this (tallboy) when visiting Vermont, and I must say it's one of the best beers I've ever had. I actually preferred it to the highly touted Heady Topper. I definitely look forward to trying this one out.


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