Cabulo Monstrosity IPA

Cabulo Monstrosity IPA is a hop showcase, utilizing both whirlpool additions and dry hopping for maximum impact. Loral and Simcoe hops have been a favorite combination of mine lately and this recipe uses plenty of both.

We’ve previously posted How To Successfully Clone A Homebrew Recipe to help you adjust it for your brewing equipment and technique.

The Recipe

5 lbs Brewers Malt 2-Row
5 lbs Pilsen Malt 2-Row
1 lbs Munich I (Weyermann)
4.0 oz Acidulated (Weyermann)
1 lbs Orange Blossom Honey (1.0 SRM) 8.2 %
0.50 oz Citra [14.10 %] – Boil 20.0 min 10.6 IBUs
0.50 oz Amarillo [7.00 %] – Boil 10.0 min 3.1 IBUs
0.50 oz Simcoe [13.00 %] – Boil 10.0 min 5.8 IBUs
1.50 oz Loral [11.50 %] – Steep/Whirlpool 20.0 min 18.8 IBUs
0.50 oz Citra [14.10 %] – Steep/Whirlpool 20.0 min 7.7 IBUs
0.50 oz Simcoe [13.00 %] – Steep/Whirlpool 20.0 min 7.1 IBUs

1.0 pkg California Ale (White Labs #WLP001)

1.00 oz Simcoe [13.00 %] – Dry Hop 3.0 Days
0.50 oz Amarillo [7.00 %] – Dry Hop 3.0 Days
0.50 oz Loral [11.50 %] – Dry Hop 3.0 Days

Cabulo Monstrosity IPA BeerSmith

Malt

The malt bill for this IPA is very similar to out Fancy Face American Pale Ale recipe. That recipe uses a 3:1 ratio of 2-row to pilsner malt to give a gentle cracker malty backbone. This recipe drops the percentage of 2-row for a ratio 1:1. The increase in pilsner malt creates a more neutral palate for the hops to not just take center stage, but to be the sole star.

The orange blossom honey can go into the boil anytime, but I typically add it sometime in the last 10 minutes of the boil. It will add just over 1% to the final ABV while keeping the final gravity and mouthfeel on the drier side. Don’ t fret too much about the exact type of honey, but unless you want a strong honey flavor to carry over, stick to the lighter color varieties.

 

Hops

With so many hops going into the kettle right at the end, there is no need for a classic homebrewing 60 minute addition. Calculated vs actual IBUs for recipes like this one will never match up. If you look at the numbers listed on the recipe above, the 10 minute addition hops are projected to impart less bitterness than the flame out addition. Use the numbers as a partner to your sensory experience. If the final beer is too bitter for your tastes, back off by about 10% across the board and try again.

Amarillo and Simcoe have been widely used in tandem in IPA recipes for as long as I can remember. The addition of Loral, which is a relatively new hop, brings on a whole new level of floral and fruity complexity. A bit of Citra hop brightens it all up with a citrus kick.

Yeast

The Chico yeast strain is a fairly predictable choice for an IPA. WLP001 California Ale Yeast happens to be what my local homebrew shop carries, but other versions out there will work well. The strain’s versatility cannot be overstated. Not only can it successfully ferment within a wide range of temperatures and pitching rates, it can be saved and stored for longer periods than most other strains. I regularly save Chico yeast in between batches and it comes right back to life when needed, even after several weeks in the fridge. More delicate strains can’t be saved for more than a few days without seeing a significant impact on yeast viability.

If you prefer a strain with a bit of an English ester quality, try something like WLP007 Dry English over a strain like WLP002 English Ale to make sure the attenuation level is high enough to keep the finished beer on the drier side.

Brewing Technique

Carefully calculate your water volumes. Mashing on the low end of the saccrification range is best for this recipe. It should be a lighter bodied beer. I target 148°-149°F.  Like any recipe that includes Pilsner malt, it should get at least a 90 minute boil to drive off DMS precursors. Chill all the way to fermentation temp (66°F) before pitching the yeast. That temperature is on the lower end for the yeast, but it will help to limit the fruity ester character. For a more detailed look at how I brew, check out Indoor Homebrewing Brew Day Step By Step.

Ferment for 4-5 days at 66°F. By then the signs of an active fermentation should slow dramatically. Sprinkle in the dry hops. After 3 days, rack the beer to a secondary fermentor and allow the hops to settle out. Once the beer has had a chance to clarify a bit, typically 4-7 more days, rack it to a keg. A mesh screen is helpful in minimizing those pesky pellet hop pieces from transferring along with the beer. If bottling, don’t drop the temperature and bottle as usual. Allow the beer to condition for 10-14 days before serving.

I hope you give this recipe a shot and let me know how it turns out.

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