Foundation Brewing Company: Epiphany clone - Brew Your Own

Name: Foundation Brewing Company: Epiphany clone - Brew Your Own
Ingredients: 7 1/4 lbs. (3.3 kg) Pilsner malt; 5 1/2 lbs. (2.5 kg) 2-row pale malt; 2 lbs. (0.91 kg) Golden Naked Oats® malt; 1 lb. (0.45 kg) corn sugar (10 min.); 7 1/4 AAU Columbus hops (first wort hop) (0.5 oz./14 g at 14.5% alpha acids); 7 AAU Cascade hops (10 min.) (1 oz./28 g at 7% alpha acids); 14 1/2 AAU Columbus hops (10 min.) (1 oz./21 g at 14.5% alpha acids); 1/2 oz. (14 g) Columbus hops (0 min.); 1/2 oz. (14 g) Cascade hops (0 min.); 1 oz. (28 g) Citra® hops (0 min.); 3/4 oz. (21 g) Mosaic® hops (0 min.); 3/4 oz. (21 g) Ella hops (0 min.); 2 oz. (57 g) Citra® hops (dry hop); 1 oz. (28 g) Mosaic® hops (dry hop); 1 oz. (28 g) Ella hops (dry hop); Wyeast 1318 (London Ale III) or White Labs WLP013 (London Ale) or Wyeast 1028 (London Ale) yeast; 3⁄4 cups corn sugar (if priming)

byo.com

Foundation Head Brewer and Co-Owner Joel Mahaffey says, “The characteristics that I feel are the hallmarks of a Maine IPA are a soft body, modest but solid malt

View full recipe on byo.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at byo.com.

Share this recipe:

Ingredients

7 1/4 lbs. (3.3 kg) Pilsner malt
5 1/2 lbs. (2.5 kg) 2-row pale malt
2 lbs. (0.91 kg) Golden Naked Oats® malt
1 lb. (0.45 kg) corn sugar (10 min.)
7 1/4 AAU Columbus hops (first wort hop) (0.5 oz./14 g at 14.5% alpha acids)
7 AAU Cascade hops (10 min.) (1 oz./28 g at 7% alpha acids)
14 1/2 AAU Columbus hops (10 min.) (1 oz./21 g at 14.5% alpha acids)
1/2 oz. (14 g) Columbus hops (0 min.)
1/2 oz. (14 g) Cascade hops (0 min.)
1 oz. (28 g) Citra® hops (0 min.)
3/4 oz. (21 g) Mosaic® hops (0 min.)
3/4 oz. (21 g) Ella hops (0 min.)
2 oz. (57 g) Citra® hops (dry hop)
1 oz. (28 g) Mosaic® hops (dry hop)
1 oz. (28 g) Ella hops (dry hop)
Wyeast 1318 (London Ale III) or White Labs WLP013 (London Ale) or Wyeast 1028 (London Ale) yeast
3⁄4 cups corn sugar (if priming)