Brewer’s Notes
At the 2026 World Beer Cup ISM Brewing beat out 204 other entries in the Classic IPA category taking gold for Immutable Dawn IPA. Head brewer, Gene Wagoner, provided the recipe for Immutable Dawn so that you can follow along during his interview on Berkeley Yeast’s podcast: How I Won This Medal. Tune into the pod to hear how ISM brews the best American IPA in the world!
Recipe Specs
-
OG: 14.0°P
-
FG: 1.1°P
-
IBUs: 68
-
ABV: 6.9%
Malt/Grain Bill
-
63.9% Gambrinus Pilsner
-
24.0% Rahr 2-Row
-
8.0% Rahr White Wheat
-
4.0% Weyermann Vienna
-
0.1% Simpsons Black Malt
Hops & Additions Schedule
-
1.3 oz (37.5 g)/bbl Calcium Sulfate (CaSO4) to the mash
-
3.2 oz (91.0 g)/bbl Citra T90 at first wort
-
3.2 oz (91.0 g)/bbl Citra T90 at 60 minutes from the end of boil
-
80.0 oz (2268.0 g)/bbl dextrose at 30 minutes from the end of boil
-
15 GMA/bbl Warrior CO2 extract at 20 minutes from the end of boil
-
1.2 koppakleer tablets/bbl at 15 minutes from the end of boil
-
1.6 oz (45.5 g)/bbl Citra T90 at 5 minutes from the end of boil
-
8.8 oz (250.0 g)/bbl Citra T90 at whirlpool (200°F)
-
5.9 oz (167.0 g)/bbl Mosaic Cryo at whirlpool (200°F)
-
Lactic acid as needed at whirlpool
-
3.3 mL Mosaic Hyperboost into the chilled wort Day 0
-
0.004 oz (0.1 g)/bbl zinc heptahydrate into the chilled wort Day 0
-
17.6 oz (500.0 g)/bbl Citra Cryo at dry hop #1
-
35.2 oz (1000.0 g)/bbl Mosaic T90 at dry hop #2
-
17.6 oz (500.0 g)/bbl Simcoe at dry hop #2
Yeast
-
Berkeley Yeast FRESH™ Chico at 750k cells/mL/°P
Directions
-
Mill the grains and mash at 150°F (65.5°C).
-
Add the calcium sulfate to the mash
-
Vorlauf for 15 to 20 minutes or until the wort runs clear.
-
Adjust the pH of your sparge water as needed (target pH 5.5), then begin the lauter. Add the first wort hops.
-
Boil for 90 minutes, adding hops, dextrose, CO2 extract, and koppakleer according to the schedule.
-
Lower your whirlpool temperature to 200°F (93.3°C). Add the whirlpool hops and lactic acid for a target wort pH of 4.9.
-
Begin wort transfer. Chill to 63°F (17.0°C) and aerate the wort.
-
Pitch the yeast into the fermentor.
-
Add the Hyperboost and zinc to the fermentor.
-
Ferment at 65°F (18.0°C).
-
After 70% attenuation raise the temperature to 67°F (19.5°C)
-
When fermentation has finished, drop yeast and trub for two days.
-
Add dry hop #1, cap and add 10 psi CO2 head pressure for 30 minutes. Slowly release the pressure.
-
After 24 hours drop the tank temperature to 60°F (15.5°C) and then set the tank to 62°F (16°C).
-
Add dry hop #2.
-
Rouse the hops from the bottom valve until the beer looks saturated with hops.
-
Rouse again the next day.
-
Start dropping hops 2 to 3 days after dry hop #2.
-
Crash to 35°F (1.5°C), do a final hop drop and then add finings to the fermentor.
-
Set the tank to 32°F (0°C).
-
24 hours later transfer to the brite tank. Carbonate the beer. If needed, add more finings as well.
