PINTHOUSE PIZZA | DDH ELECTRIC JELLYFISH

Pinthouse Pizza was founded by six guys who share a passion for craft beer and good food. They love Austin, and they are excited to help contribute to the energy and originality that makes Austin a vibrant community.  At Pinthouse Pizza, their goal is to serve award-winning beer and hand-crafted pizza in a warm & casual setting.  And, they’ve been working hard since 2012 to brew great beer and bake some tasty pies!  

We’d like to toot their horn a little bit – OK a lot – by giving you a chance to check out some of the awards and accolades.  Most recent and noticeable being:

Pinthouse Joe was overly generous and gave Suds Duds Society the Double Dry Hop recipe of Electric Jellyfish IPA which has won overall best beer in Austin since 2016!  Whenever PHP cans EJ or DDH EJ it sells out at all three locations the day they release it!  Luckily you can brew it yourself now... DDH Electric Jellyfish is a double dry-hopped, supersized rendition of our murky mainstay Electric Jellyfish IPA.  A mix of various lupulin powders and pellets equaling nearly 10 pounds per barrel of Citra, Simcoe, Azacca, Calypso, Galaxy, and Ekuanot hops, all play a part in the tropical, resinous, citrus forward hop character we love in this beer. 

Pinthouse Pizza

DDH Electric Jellyfish IPA

Malts & Mash:
43% - North American Pale 2-row
43% - North American Pilsner
5% - C-40
5% - Flaked Barley
5% - Carapils
?% - Acidulated as needed for proper mash ph
Mash- 152F for 30 Min and Sparge @ 168F

Water Salts:
Balanced CaCL2 to CaSO4 water profile

Hops:
Mash, FWH & Boil Additions- Simcoe @ 3lbs/bbl
* Target 24 IBUs through the boil additions.

Whirlpool Addition– equal parts of Chinook, Ekuanot, Simcoe and
Calypso
*1lb/bbl add @ 185F for 10 mins & knockout.

Dry Hop 1 Day 5 – 30% Simcoe, 30% Citra, 20% Azacca,
10% Galaxy – 3.5lb/bbl
*Add during active fermentation at 1-2P before terminal gravity.

Dry Hop 2 Day 9 - 30% Simcoe, 30% Citra, 20% Azacca, 10% Galaxy
– 3.5lb/bbl
*After fermentation is complete (approx. day 7) wait 2 days, drop to 55F
and drain yeast/hops.  Add dry hop 2 rousing for the next 3 days. Chill to 33F and condition at this time.

Note: Dry Hop Blend of Citra and Simcoe LN2 (Cryo) for each
addition (100% T90 Substitute)

Yeast:
Kolsch yeast (i.e. Imperial Kaiser, wYeast 1007, White Labs YLP 029)
Ferment @ 67F, follow dry hop schedule above & cold condition for 20
days total tank time.
Target ABV 6.5%

Transfer the beer and drink it fresh!