Laurel IPA Project with Triple Rock Brewing

What: Beer Release / Tasting

When: Thursday - December 22, 2011 @ 03:00PM to Thursday - December 22, 2011 @ 08:00PM

Where: Beachwood BBQ & Brewing, Long Beach, California
Nobody likes to brew alone, and Rodger Davis (of Triple Rock) is no exception. He is already hatching his next big collab, this time Julian Shrago, the Brewmaster at Long Beach’s Beachwood BBQ to make Shrago’s excellent IPA from his homebrew days, the Laurel IPA.

Now, those of you who hang around here often have probably seen the Laurel IPA on our taps before. Yes, Rodger and Julian have come together on this beer at Triple Rock a couple times in the past, but for this time around, they’re doing it up all the way. This time, they will be brewing the Laurel IPA at both Triple Rock and Beachwood BBQ. Then on December 22, Julian will personally bring his Beachwood version to Triple Rock and Rodger will grab a few kegs of the T-Rock version to chaffeur down to Beachwood BBQ for a simultaneous side-by-side tasting at both locations.

Oh, but the collaboration does not stop there. As an homage to the beer’s origin as one of Julian’s homebrew recipes, Julian and Rodger would like to invite all you basement brewmasters out there a chance to make the beer too.

Below is Julian’s recipe for a 5 gallon homebrew batch of the Laurel IPA, and the guys hope you will brew it up and bring down a bottle to Triple Rock and Beachwood BBQ in Long Beach to taste alongside Rodger and Julian’s brews.

THE LAUREL IPA
- 5 gallon batch at 75% efficiency -
11.5 lbs. American 2-row malt
0.4 lbs. Carapils malt
0.3 lbs. Crystal 40 malt
Mash @ 151 degrees Fahrenheit for one hour.
90 minute boil
0.8 oz. Amarillo pellets (9.6% AA) for first wort hop (FWH)
0.55 oz. Summit pellets (18% AA) for 60 minutes
0.75 oz. Centennial pellets (9.2% AA) for 30 minutes
0.3 oz. each Simcoe (12.2) and Columbus pellets (14.0) for 10 minutes
0.5 oz. Amarillo pellets (9.6% AA) at flameout/whirlpool
Dry hops: 1.3oz each Amarillo, Centennial, and Summit pellets for two weeks
Ferment with White Labs California Ale Yeast WLP001 or Wyeast 1056
OG/FG: 1.064/1.010
SRM: 5.2
IBUs: 108

Cost: Free Entry

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Submitted by: beachwoodbbq