Drink the Sactopia IPA

Brew it up

Local home brewer Mike Lambruschini generously created a West Coast-style IPA recipe specifically for our new utopia, which we're calling the Sactopia IPA. Creative, right? We originally wanted to call it Hop-pocalypse because, Lambruschini said, “it's going to be dry and hoppy, just like Armageddon,” but that name's been used multiple times by other breweries already. Besides, Lambruschini pointed out that Sacramento has long been a haven for harvesting brewing grains, so Sactopia denizens will have access to ample supplies for making their own beer, a survival necessity if there ever was one.

Follow Lambruschini's special recipe and directions, and you'll be buzzed in (almost) no time.

Grain recipe for Sactopia IPA

20 pounds of two-row malt

9 pounds of maris otter barley

1 pound of crystal malt

half-a-pound of Carapils malt

Sactopia IPA hops recipe and mixing times

5 ounces of cascade at 60 remaining

1.5 ounces of sterling at 40 minutes remaining

2 ounces of amarillo at 30 minutes remaining

2 ounces of amarillo at 15 minutes remaining

1 ounce of coriander at 10 minutes remaining

2 pounds of dextrose at 10 minutes remaining

Step 1: Preparation. Clean and scrub your equipment to kill germs. Boil 10 gallons of water.

Step 2: Mashing. Mix the boiled water into your mash tun full of grains. Soak for one hour.

Step 3: Recirculating. Drain the mash tun, boil the runnings and recirculate it through the grain bed. This will pick up extra sugars to feed the yeast and clarify out solids.

Step 4: Brewing and hopping. Boil the 10 gallons of wort in a (keg kettle). Start a timer for one hour when it starts to boil. Mix in hops at the timed intervals for true hoppiness.

Step 5: Cooling. Run cold water through a cooling coil immersed in the brew to rapidly cool it to a yeast-friendly 70 to 85 degrees Fahrenheit.

Step 6: Fermenting. Strain any solids out when transferring from the keggle to the fermenting container. Mix in yeast and apricot flavoring, aerate in the fermenter and age four to 10 days.

Step 7: Bottling and kegging. After the brew has fermented, transfer it into bottles or kegs, and age it for about 30 days. After a month of aging, you should have a delicious and hoppy IPA to get you through the revolution. Cheers!