Name: This name - Lando - goes back to one night while we were tasting pilot batches in the brewer’s basement. We were doing a flight of IPAs - American west-coast, English and some new technique varieties. Someone at the bar said it was “Smooth as Billy D…” and that lit the torch or brainstorming that landed on Lando.

Style: The American IPA beer style (21A in the 2015 BJCP Style Guide) is currently - and for the better part of the last decade - the most popular and most misunderstood style in modern beer times. The style category is the most crowded during competitive judging and subcategories continue to emerge. To help see through the trees, we would simply describe ours as a “Juicy IPA”. We take some of the modern techniques in hopping and combine them with a classic approach to clean beer production to achieve our goals at OLB.

Story: Hazy IPAs took every craft brewer by storm a few years ago. Homebrewers, and aspiring professional brewers, took to the style as a mark of both skill and a mechanism for highlighting the freshness that is epitomized by hand crafted beers. In evaluating what OLB was looking for in a house IPA, this ticked all the boxes: smooth but inconspicuous bitterness, pleasant mix of flavors across a wide hop spectrum, weight to be serious but drinkable yearlong. Most important to us, our aim is that Lando is balanced to the finish so you experience the burst of those flavors we aim to highlight while having the ability to come back for another one.

History of One Lake Brewing Releases:

• Summer 2019

• Summer 2020

• Winter 2020

• Summer 2021

• Winter 2021

• Summer 2022

Ingredients: The base ingredients begin with a 4:1 of 2-row American brewer’s malt and English Maris Otter malt making up 80% of the grain bill. Additions include chit malt (for head enhancement and retention, although the hop oils end up winning most battles!), melanoidin (for a flavor boost) and a mixture of flaked oats/wheat/rye. Hops are the star of the show here, and our blend of hops highlights the interplay between Idaho-7, Mosaic, Citra and Centennial.

Methods: OLB takes pains to adjust water chemistry to achieve clean and proper results in our beers, and this offering endures one of the most extreme water treatments we perform. Heavy salt additions and an ion balance that favors a full lingering finish are the antithesis of IPA brewing which focuses on dryness and bite to enhance the hop experience. We want those beautiful hop flavors to last!
The most interesting part of the process for this beer involve the hop scheduling. Most beers with high levels of hop bitterness build in a Christmas tree like fashion - most bitterness comes from early additions with later additions contributing, but less-so. This expression is more of an upside down Christmas tree where most of the bitterness is achieved through humulinone extraction in the post-boil whirlpool and dry hopping phases; as opposed the standard hop bitterness derived through iso-alpha acid isomerization. We feel this results in a smoother bitterness - hence the name…

Recipe Box:

Brewer’s 2-row malt - 63%
Maris Otter malt - 16%
chi malt - 5%
melanoidin malt - 5%
mixture of oat/wheat/rye flakes - 11%

16IBU of Columbus Hops at First Wort
7IBU of Centennial Hops at 15min
12IBU of Centennial Hops at 5min
12IBU of Citra Hops at 5min
12IBU of Idaho-7 Hops at 5min
Dry hopped at 80% attenuation with 2-2.5lb/bbl using mixture of Idaho-7, Centennial, Citra and Mosaic

American Ale yeast

Brewing Method:

Gravity targets:
* OG 1.070, FG 1.015

Adjust water to achieve mash of:
* 5.32pH and 0.4:1 ratio of SO4/Cl via heavy salt additions

Standard mash thickness
152-154 degree mash temp target
Sparge with 175 degree 6.0pH water with same salt profile as mash
60 minute boil