Lagunitas Homebrew Hop Stoopid Challenge!

Hello to all you Homebrewers out there! Lagunitas Brewing Co has put together (what WE think is) a cool idea for us all to have some extra fun at your National Homebrew Conference this year in Seattle. Below is our recipe for Hop Stoopid. Here’s the challenge:

For those of you coming out to the National Conference this year in Seattle, why don’t you give our Hop Stoopid recipe a go?? Brew a batch and see how it turns out. Then bring a bottle of your finished product to the conference and join us in our suite at the Westin Bellvue, attached to the
Hyatt Regency. We’ll have OUR version of Hop Stoopid there AND our Head Brewer, Jeremy Marshall! You can sample your beer against ours and see how close you got. Then you can hang out and talk with Jeremy about the creativity, challenges and the fun of brewing hoppy beers This is not a contest, just a cool & casual sharing of ideas and techniques. We’ll have lots of food and drink for you so there’ll be no need to find dinner that night. Just come on out for a fun and informative few hours in our suite.

RSVP to me ( by Fri June 15th so I can make sure to have
plenty of food & drink for you all. If you have any questions, just ask!


Lagunitas Hop Stoopid Recipe

Begin Suggested Recipe:

96.7% Canadian Rahr 2-Row
3.3% Briess Victory

Note: mash pH adjusted to 5.4 using small charge of acidulated malt against 2-row portion above (may not be required, depends on water chemistry and base malt)
13g CaSO4 added to mash

Collect enough volume for 17.8 degrees Plato after boil (depends on % utilization & brewhouse efficiency) 10% evaporation = about 16.2 Plato concentrating to 17.8 Plato

90 minute boil.
5 grams of CaSO4 added to boil with first hops

On our system most IBU comes from generic super high alpha (Summit/Nugget/Apollo/Bravo/Columbus/Tomahawk/Zeus) T90 pellets and hop extract at the following ratios:

Pellets: contribute 8.6 lbs. of alpha in 85 BBLS

Supercritical CO2 hop extract: 11 lbs. of alpha in 85 BBLS
Both above added at 90 minutes with CaSO4

Middle addition: 22 lbs. Cascade and 22 Chinook with Whirlfloc (at 40ppm) at 12 minutes remaining in boil

Whirlpool addition (0 minutes): 44 lbs. Simcoe

% utilization and fermentation losses vary quite a bit from system to system, so take into consideration

Note of Interest: the bitterness alpha all originally came from Simcoe but in 2007 (“year of the manufactured shortage”) it had to be re-placed with the generic high alpha but the difference is negligible…

Aerate to 20 ppm O2 and London Ale pitch at 4 lbs./BBL (thick slurry) or 18 million cells per ml
An FG of 3.6-3.8 is best to simulate final flavor and alcohol so yeast viability and vitality is essential
Benefits from long warm rest after yeast removal (“transfer to secondary”)

Very important: Dry Hop Bill

Columbus: 1.2 lbs./bbl
Simcoe: 0.6 lbs./bbl
Chinook: 0.3 lbs./bbl

**Please carefully evaluate quality of the Columbus as it tends to vary since it is a commodity hop; we select ours very carefully for this reason and ignore alpha, strictly aroma considered**