This beer won the first place in the American IPA category of the NHC’s 2016 first round in the New York judging center.
OG: 1.065
FG: 1.012
Mash at 149°F for 1 hour:
| lbs | malt |
| 13 | 2 row |
| 0.6 | caramel 60 |
| 0.6 | Carapils |
Boil for 90 minutes with the following hopping schedule:
| mins | oz | hops |
| 75 | 2.75 | Columbus |
| 45 | 0.5 | Columbus |
| 30 | 1 | Simcoe |
| 5 | 1 | Centennial |
| 2 | 2 | Simcoe |
Pitch one liquid serving (200bil cells) of RVA 104 – Hoptopper Ale. Start fermentation at 65°F and increase to 70°F over 1 week. Add 4oz of sucrose after 12 days (1.017 SG). Finish at 1.012.
Dry hop at 70°F for 3 days with 1oz of each Columbus, Polaris, Simcoe, Mosaic.
Then more dryhopping for another 3 days with 1oz of each Amarillo, Simcoe, Mosaic, Centennial.
For those interested in mash water ion levels (ppm):
| Ca+2 | Mg+2 | SO4-2 | Na+ | Cl– | HCO3– |
| 72 | 0.4 | 127 | 4 | 25 | 30 |