Posts Tagged 'american ipa'



PM#12 – Yo-leven India Pale Ale

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With the re-brew of Big Dawg Imperial Amber bubbling away thanks to the repitched slurry from Way to Amarillo, I decided on impulse to brew my first attempt at a big West Coast style IPA. I’ll be using the other half of the slurry I saved from Way to Amarillo.

“Yo-leven” is going to be an extreme beer. I copied the Big Dawg recipe and removed the chocolate malt and dark crystal, but I added some Munich for some extra malt character. I upped the bittering hops to give a 1:1 gravity-bittering ratio, even though the massive amount of late hops will probably push this way over the 70 IBU calculated by BeerSmith. I realised that I could easily do 7 or 8 hop additions with different varieties of American hops so I’ll be using Centennial, Amarillo, Simcoe, Citra, Columbus, Summit and Cascade. I originally had a 60 minute addition of Magnum but I removed this as my IBUs were way too high and I wanted to include a 30-minute addition to add a different level of hop flavour. I don’t usually do 30-minute additions, but some people swear by them for the bigger, hoppier styles. 30-minute additions seem to be in a lot of Randy Mosher’s recipes.

The hops are all leaf hops apart from the zero minute additions of Columbus and Summit. This is going to be quite a hop monster!

Recipe

Boil Size: 16.00 l
Post Boil Volume: 14.11 l
Batch Size (fermenter): 15.00 l
Bottling Volume: 15.00 l
Estimated OG: 1.070 SG
Estimated Color: 11.0 SRM
Estimated IBU: 69.6 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients

  • 2.200 kg Pale Malt, Maris Otter (3.0 SRM), 52.4 %
  • 0.350 kg Caramel/Crystal Malt – 40L (40.0 SRM), 8.3 %
  • 0.200 kg Munich Malt (10.0 SRM), 4.8 %
  • 0.160 kg Wheat Malt, Ger (2.0 SRM), 3.8 %
  • 0.120 kg Biscuit Malt (23.0 SRM), 2.9 %
  • 24 g Centennial [13.50 %] – Boil 30.0 min, 30.6 IBUs
  • 0.950 kg Light Dry Extract [Boil for 20 min](8.0 SRM), 22.6 %
  • 0.220 kg Corn Sugar (Dextrose) [Boil for 20 min], 5.2 %
  • 0.50 Items Whirlfloc Tablet (Boil 15.0 mins)
  • 24 g Amarillo [10.90 %] – Boil 15.0 min, 12.9 IBUs
  • 24 g Simcoe [13.20 %] – Boil 10.0 min, 11.7 IBUs
  • 24 g Citra [14.80 %] – Boil 5.0 min, 11.0 IBUs
  • 24 g Columbus [14.20 %] – Boil 0.0 min, 0.0 IBUs
  • 24 g Summit [16.80 %] – Boil 0.0 min, 0.0 IBUs
  • 1.0 pkg Safale American (DCL/Fermentis #US-05)
  • 20 g Citra [14.80 %] – Dry Hop 5.0 Days, 0.0 IBUs
  • 10 g Amarillo [10.90 %] – Dry Hop 5.0 Days, 0.0 IBUs

Notes

Mash Day 19/04/2013 – Prepared 17 litres of water using half a crushed campden tablet. Decanted 6 litres into separate pot for sparging. Sparged in 15 litre FV. Mashed at 66-68°C. Wort is light coloured.

Finally got around to calibrating one of my 5 gal fermenters using a jug and weighing scales. Surprised to see that the 15 litre mark indicated on the FV is actually spot-on! On so many occasions in the past, I’ve blamed my poor mash efficiency on uncalibrated fermenting buckets. At least I know now!

Boil Day 20/04/2013 – Got OG of 1.070 with volume of 14 litres. Happy enough considering there would have been a huge amount of wort loss from the large hop bill. Wort tastes awesome – really, really, really awesome.

24/04/2013 – Fermentation has mostly finished. The yeast has dropped to the bottom of the FV but there’s still plenty of fizzing at the top of the beer. I’ll be giving this 2 weeks in the FV regardless, as it’s such a big beer.

28/04/2012 – Dry-hopped with 20g of Citra and 10g of Amarillo. I’d originally planned on using 30g of Cascade to add another variety to the hop bill, but I’d just bottled a batch of the Big Dawg which has a big Cascade dry-hop and I wanted to try something different.

03/05/2013 – Anticipating a lower volume of beer than the intended 15 litres, I used only 80g of glucose to prime this batch. I got 16 x 330ml bottles (Duvel) and 13 x 500ml bottles. Pretty pleased with that. The aroma from the fermenter was just something else. Serious tropical aroma, reminded me a bit of Odell’s IPA. If it turns out to be even half as good as the Odell’s, I’ll be delighted. Had a taste from the trial jar – wow, it’s bitter! Not out of balance though, I hope. I really can’t wait to crack this one open.

18/05/2013 – A bit naughty drinking this 7.5% ale after only 2 weeks in the bottle. It does seem a little bit young, but certainly not undrinkable. Big hop flavour of course, and big bitterness. It’s a lot darker than I expected. Surprised how little of the Citra comes across, I was expecting a bit of a mango-bomb on this one. I’ll have to leave this alone for another few weeks I think, and see how it changes.

23/05/2013 – Oops, I opened another bottle of this by mistake! Like most of the beers I’m brewing these days, it’s always nice to drink, but never the beer I set out to brew in the first place. I imagined this would be a golden with a massive fruity hop flavour. But in actual fact, it’s much darker/redder than I intended it to be. It’s also got a lot more dank hop character than I expected, and not enough of that citrus-tropical character that I wanted. I’m already thinking of the re-brew of this. A lighter crystal malt and/or omitting the Munich malt will be a good start. I’ll also be replacing the Columbus and/or Summit with something fruitier. Maybe lots of Cascade, Citra or Centennial. I also think I might shave around 10 IBUs off the recipe as it’s coming across quite bitter. But then it’s not even 3 weeks in the bottle. I’ll make that judgement around the 8 week mark. Also, I wouldn’t go as far as saying the alcohol was “hot” in this beer, but the alcohol is definitely more prominent than that in the “Big Dawg”, even though they have the same ABV. Could this be the fermentation temperature? Or do the malts in the Big Dawg hide the alcohol a little better?

02/06/2013 – A month in the bottle and it’s showing a lot of promise – certainly a lot more promising than the last taste I had. It’s strange, but a week in homebrewing is a long time and can make all the difference between an immature beer and something really perfect. It’s definitely too dark in colour, which will mean changes to the grain bill on the next attempt. It’s also got a lot more malt character, which is coming from the Munich malt mostly. I’ll definitely be omitting the Munich and using a mixture of light and medium crystal malts. Hopping is really good, but I definitely want something less dank in there next time. The attenuation/mouthfeel is really good – quite a dry finish. It would probably take a little more residual sweetness from more crystal malt, but I’m not sure about this yet. As I’m planning on upping the gravity next time, I probably won’t want more crystal in there.

10/06/2013 – I’m starting to consider actually reducing the ABV in the re-brew of this beer. The alcohol is quite prominent and I think I’d like to have something a bit easier to drink. I’ve been drinking it out of the 330ml bottles and the smaller bottle is really the most you would want to drink of it. There’s some fantastic malt flavours in it – really complex. The bitterness does seem very high, though not overly off-balance.

23/06/2013 – This has matured into a really good beer. It’s extremely drinkable because of the corn sugar, so you’d drink a couple of pints of it no problem. Though I wouldn’t recommend it, as it packs quite a punch. It’s like an amplified version of every hoppy American ale I’ve ever made. It’s got more bitterness, more fruit, more alcohol, more grass, more pine, more everything. I actually think it could use a little extra caramel malt to balance all that hopping. I might look into some recipes and see how I can increase this without going overboard. I’m also starting to think that leaving it as an Imperial IPA might be the best way to go – that alcohol is really quite prominent, and I think putting this in the American IPA category might see it dinged for having too much alcohol. I still maintain that I want something less dank/piney/grassy and lots more fruit. So the Columbus and Summit have to go next time. As far as optimum bottle conditioning goes, I think 7 weeks is pretty good. Though I think it was tasting pretty good a couple of weeks ago as well.

25/06/2013 – I have it in mind to do a side-by-side comparison with Brewdog’s Hardcore IPA to see how it measures up. This beer was never intended to a clone of said beer but I’m curious to see how “Yo-leven” compares with a commercial Double IPA. Even though there’s massive differences in ABV and hop bill, I might get some valuable pointers on how to approach my next attempt at this. I had a bottle of the homebrew this evening and it had only been in the fridge for 30 mins. As such, it was quite warm – the hot alcohol has diminished and the malt flavours have really rounded out. I’m curious to see how the CaraMalt will work in this recipe.

28/06/2013 – Appearance – Both examples quite cloudy, with the Yo-leven being cloudier. Surprisingly, the HIPA has a lot of yeast floating about in it! I thought all Brewdog beers including the Hardcore were filtered to some extent. Ignoring the haze and general murkiness, both beers a similar shade of orange with the Yo-leven being a shade darker.

Aroma – The Hardcore has a more prominent hop aroma but you can also get a prominent caramel aroma too. Lots of tangerine in the Hardcore. The Yo-leven has a more ‘general’ hoppiness, but this might change as the glasses warm up.

Taste – As you’d expect, the alcohol is much more prominent in the Hardcore. There’s a very big flavour of tangerines from the Hardcore, which reminds me of odells IPA. A great flavour, I don’t know which hop is contributing this flavour – unfortunately I’ve never been able to get this flavour into my beer, no matter which American hops I’ve used. The Brewdog website lists the hop varieties as Centennial, Columbus and Simcoe. And it’s definitely not the Columbus that’s contributing this flavour. By a strange coincidence, I happen to all of those three varieties in abundance at the moment.

Mouthfeel – The hardcore is fuller bodied and is an altogether more sugary affair. I’m starting to think this isn’t really a worthwhile comparison as they’re two completely different styles of beer.

Overall Impression – Overall, this was a fairly futile side-by-side comparison. When compared with Hardcore IPA, the “Yo-leven” is deinfitely within the designated IPA style guidelines. It’s drier, and more easy-drinking. I think if I’m to make Yo-leven into an Imperial IPA I’ll need to up the gravity, up the crystal malt and maybe omit the corn sugar.

03/07/2013 – I think I’m down to my last bottle of this. It’s such a fantastic drop. I think it’s definitely loitering between the territories of IPA and DIPA. It’s got lots more of that tangerine-citrus flavour that’s in a lot of my favourite IPAs, like Odells. It’s still quite grassy and piney, so I need to dial this back a bit.

Yo-leven vs Sierra Nevada Torpedo

19/07/2013 – After getting some feedback that my beer was similar to Sierra Nevada’s Torpedo, I decided to do another side-by-side comparison with my second last bottle. The verdict is this:

Appearance – The Sierra Nevada looks the more attractive beer – a fantastic copper colour with great clarity for such a big beer. The Yo-leven is considerably darker, almost approaching chestnut colour with some copper overtones. Head formation and lacing is much more impressive in the Yo-leven however, and lasts all the way to the bottom of the glass, unlike the Torpedo.

Aroma – The Yo-leven has a very different hop aroma – understandable given the much different hop bills, but the aroma is much fresher than the commercial beer. It’s probably a younger beer though. Unfortunately, Sierra Nevada does not include manufacturing dates on their beers, but it’s well over a year to it’s BB date. A good score on the aroma front as far as I’m concerned.

Taste – The Torpedo has a fantastic grainy flavour, not much tropical fruit flavours coming across despite the alleged use of Citra hops. It’s more toffee-like. The biggest difference is the massive hop bitterness of the Torpedo, perhaps more prominent due to the lighter body? The Yo-leven is much more dank and grassy but with lots of accompanying hop fruitiness. The hops are more complex in the the Yo-leven, but the grain flavours in the Torpedo and more complex. Huge hop flavour in the Yo-leven, a much hoppier beer in general. The Yo-leven has more dark caramel flavour, not as toffee-like as the Torpedo, but it seems maltier. Great grapefruit flavour in the Torpedo.

Mouthfeel – The Torpedo is lighter in body, and much drier even there’s only around 0.3% difference in ABV. Despite the prominent toffee-caramel flavours in the Torpedo, the Yo-leven still seems more caramelly. Surprisingly gentle carbonation in the Torpedo; the Yo-leven is just slightly more lively.

Overall Impression – My opinion hasn’t changed from previous tastings of this. The Torpedo has definitely reinforced my opinion that I need to reduce the colour and soften those malt flavours a bit. The hop flavours are amazing, but still less fruity than I had hoped for. I’m also thinking of leaving the bitterness where it is at 70 IBU. After two months of aging, the bitterness has faded considerably.

Franciscan Well IPA

27/07/2013 – Finally a taste comparison with a beer that is exactly the same ABV as the Yo-leven.

Appearance – Gentle pour on both samples. Yo-leven has slightly better head formation. Both samples served in identical glasses and both very hazy. Franciscan Well IPA is a shade (or two) darker than the Yo-leven.

Aroma – Superior hop aroma coming from the Yo-leven. The Franciscan Well’s hop aroma is there but it’s not very strong. Dark malt aromas, maybe even a bit of chocolate malt creeping through?

Flavour – Definitely roasted malt flavour from the Franciscan Well and some nice hop flavour. Very dark caramel notes in the flavour which puts me in mind of an American amber. Plus there’s something about the bitterness – it’s a little too aggressive and I don’t think it works well with the dark crystal/roasted malts. The alcohol in the Franciscan Well is very balanced, no hot alcohols there. For a single-hopped Citra IPA I would be expecting a lot more tropical fruit flavours than are going on here. Yo-leven has a much bigger hop flavour and more light caramel flavours. Yo-leven also has a better balance of bitterness and residual sweetness. Once again, the dank and grassy notes of the Yo-leven come to the fore. As the glass warms, the Franciscan Well is becoming overwhelmingly yeasty, despite a very careful pour. A bit young, perhaps?

Mouthfeel – The Franciscan Well is surprisingly light-bodied for the high gravity.

Overall Impression – These two beers are definitely in the same ball park! Similar mouthfeel and level of hopping, with the Franciscan being drier and the Yo-leven with more hop character. Both excellent beers, however I would not see either of them going down well stateside. The American IPAs I’ve tasted don’t have that dark crystal thing going on. Franciscan Well have taken things a little further with the addition of some form of roasted malts, probably chocolate malt. This is just inappropriate for a beer styling itself as an American IPA. If someone handed me this beer I might even wonder if it was a heavily-hopped American barleywine that undershot it’s gravity. A very enjoyable beer but doesn’t live up to it’s IPA billing and it just doesn’t have the distinctive Citra character it should have.

PM#7 – Big Dawg Imperial Amber Ale

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This is going to be my first attempt at a West-Coast American IPA. This generally means a very heavily hopped ale with vast quantities of late hops to preserve the intense citrus flavour and aroma. This will be my first time using the Summit hop, a variety which tends to divide brewers, so I’m hedging my bets and adding equal quantities of Cascade, a perennial favourite of craft/home brewers.

I’ll be taking some inspiration from The Mad Fermentationist and attempting to make this an “amber” IPA. For this I’ll be doing colour adjustments using chocolate malt. I’ve got some wheat malt and biscuit malt in there for head retention and a bready flavour respectively. I’ll also be adding a little corn sugar to increase the attenuation and ensure that this high-gravity beer doesn’t taste too syrupy.

This is the most heavily hopped beer I’ve done to date, with close to 200g going into a 15 litre batch. Brewdog, eat your heart out! 🙂

Recipe Specifications

Boil Size: 12.00 l
Post Boil Volume: 10.11 l
Batch Size (fermenter): 15.00 l
Bottling Volume: 15.00 l
Estimated OG: 1.071 SG
Estimated Color: 16.3 SRM
Estimated IBU: 69.9 IBUs
Brewhouse Efficiency: 65.00 %
Est Mash Efficiency: 65.0 %
Boil Time: 60 Minutes

Ingredients

  • 1.500 kg Pale Malt, Maris Otter (3.0 SRM)
  • 0.350 kg Caramel/Crystal Malt – 40L (40.0 SRM)
  • 0.160 kg Wheat Malt, Ger (2.0 SRM)
  • 0.120 kg Biscuit Malt (23.0 SRM)
  • 0.039 kg Caramel/Crystal Malt -100L (100.0 SRM)
  • 0.039 kg Chocolate Malt (530.0 SRM)
  • 0.600 kg Light Dry Extract (8.0 SRM)
  • 15 g Summit [15.50 %] – Boil 60.0 min 37.6 IBUs
  • 0.900 kg Light Dry Extract [Boil for 20 min](8.0 SRM)
  • 0.180 kg Corn Sugar (Dextrose) [Boil for 20 min]
  • 0.39 Items Whirlfloc Tablet (Boil 15.0 mins)
  • 24 g Cascade [6.80 %] – Boil 15.0 min 7.3 IBUs
  • 24 g Summit [15.50 %] – Boil 10.0 min 13.7 IBUs
  • 24 g Cascade [6.80 %] – Boil 5.0 min 4.5 IBUs
  • 24 g Cascade [6.80 %] – Boil 0.0 min 0.0 IBUs
  • 24 g Summit [15.50 %] – Boil 0.0 min 0.0 IBUs
  • 1 pkg Safale US-05 Yeast
  • 28 g Cascade [6.80 %] – Dry Hop 5.0 Days 0.0 IBUs

Mash Day 03/12/2012 – Heated 8 litres of water to 72°C for mash in small brewpot. Doughed in and mash temperature settled at 67°C. Excellent. Checked after 30 minutes and mash hadn’t lost a degree so I just left it at 67°C and didn’t apply any heat to the pot as I usually would. Mash was pretty loose so I might increase my mash/liquor ratio next time in order to get more grain into my mini-mash beers. I had 5 litres of sparge water heating in the large brewpot (the kettle) but I overheated it. I added a big glass of cold water and added it but that only cooled the water down to 71°C. I figured the higher temperature might help my efficiency as it would function as a “mash-out”, dissolving some extra sugars during my dunk sparge. I didn’t squeeze the grain bag at all but I’ve got nearly 13 litres of wort now sitting on the stove and no idea if I’ll be to bring that volume to a boil. I suppose I can always boil a portion in the smaller pot if necessary.

The wort is a bit darker than I intended, but it might still come out as “amber” in the finished beer. Smells very, very nice.

I’m in a serious quandry over the Summit hops. After doing some more research on ‘tinternet, I’m seeing a lot of negative comments about Summit giving off powerful onion/garlic flavours. And the information is completely inconsistent. Some people are advising only to use as a bittering addition. Others are recommending only to use it as a late addition or dry-hop. I’m going to open the bag tonight and if I think they smell nice, I’m going to use. If they smell rank I’ll replace with Columbus. Either way, I’ll hopefully end up with the dank, powerful, hoppy IPA I’m looking for. (My next IPA is going to be lighter, slightly less pungent on the hops (Amarillo & Centennial) and slightly less alcohol.)

Brew Day 04/12/2012 – I set some heat under the brew kettle and cracked open my first ever bag of Summit hops. Got a blast of tangerines and some pungent piney aromas. That’ll do me. So I followed my original hop schedule and hopped with Summit and Cascade. It took a while to come up to a boil but the cooker just about managed it. Serious amount of hop material which I strained out using a sieve. I was too tired to calibrate my large fermenter as planned so I just topped up with water to just over 13 litres and got an SG reading of 1.078. SO I added some more water to just under the 15 litre line. I didn’t want to overshoot it as there was a lot of foam on top of the wort. I pitched about 400ml of yeast slurry from the “Hoppy Feet Pale Ale” which is just over 2 weeks old. It’s currently foaming away. I hope to get 24 bottles out of this batch given that I’ll be doing a very big dry-hop. The sample from the trial jar was incredibly sweet and very hoppy as expected. I’ll probably leave it go for 2 weeks before dry-hopping for a week.

11/12/2012 – Dry-hopped with 28g Cascade in a muslin bag weighed down with 2 sanitised shot glasses. I also topped up with a little extra cold water as i don’t want to overshoot my FG.

16/12/2012 – Bottled using 90g table sugar, my first time to use plain old sucrose. Based on 14 litres at 2.5 vol. In actual fact I got less than 14 litres out of the batch, so I hope it’s not over-carbonated. I was happy to get two whole crates (24 bottles) out of it, though I did have to pull off some very yeasty beer out of the first fermenter using a turkey baster in order to make up the last bottle. For the first time ever, I didn’t have a taste – hope it’s okay. Smells very powerfully hoppy so I might have to leave this alone for a few months to let it calm down!

12/01/2013 – First taste and the surprising thing is that it’s extremely mature and drinkable after less than 4 weeks in the bottle. The hop flavour and aroma is absolutely awesome – lots of orange and grapefruit underpinned by a smooth toffee backbone. The biscuit and wheat malts are in there too, giving a nice grainy flavour. The only downside in an otherwise amazing beer is that the colour is far too dark. Not that I’m bothered about where it fits into the style guidelines, but the fact that it’s quite cloudy from the intentionally excessive hopping means that the beer looks extremely murky. No bother, I’ll drink with my eyes closed. And omit the chocolate malt next time..

13/01/2013 – Tonight I had a very nice example of the India Pale Ale style from the Norwegian craft brewery, Nogne. Very delicious obviously, but it’s interesting to note the differences between a commercial IPA and my homebrewed version. Even though both beers were exactly 7.5% ABV the commercial beer was so much drier. Extremely dry in fact. I can’t imagine Nogne are using sugar to dry the beer out so I can only conclude they achieve this by using a low mash temperature and judicious use of crystal malts. Don’t get me wrong, I’m really pleased with my own beer, it’s just not really an IPA. I think it would be better described as an “Imperial Amber” ale due to the colour and the much higher sweetness and body.

08/02/2013 – Very high hopes for this beer in the forthcoming National Homebrew Championship. I’ve entered it as an “Imperial Amber Ale” in the “Specialty” category – a safer bet as it doesn’t fit into any other category. It’s like a super-charged version of 5am Saint, though it doesn’t have the same dank hop flavour.

06/03/2013 – What a fantastic way to finish this post. “Big Dawg” Imperial Amber Ale won a bronze medal in the inaugral National Homebrew Championship. The beer scored a whopping 40 points (the best of show also scoring 40!) to win 3rd place in the “Specialty” category. The category winners were decided by the following judges:

  • Grainne Walsh (Co-owner and brewer with Metalman Brewing Company)
  • Patrick Gallagher (Brewer at Donegal Brewing Company)
  • Ciaran Kelly (Qualified professional brewer with Carlow Brewing Company, producers of O’Hara’s)
  • John Devlin (Premier International, Beer Importers)

Now, what to do with the remaining 3 bottles… 🙂

PM#3 – Chasing Tail Pale Ale

Time to step my “American ale” brewing up a gear. I want to make my first partial mash IPA but I don’t want to use the recipe contained in “Brewing Classic Styles”. At 7.1% ABV it might be too much extract for my primitive partial boil system to handle. So, I’m using a recipe for BrewDog’s Punk IPA that I found in an old issue of BYO magazine. The recipe dates from when Punk IPA had a higher ABV (6%) than it does currently. The brewsheet on BrewDogs website specifies “biscuit malt” but the clone recipe accompanying the BYO article makes no mention of this ingredient. So I’ve included some of this, as I want to cheat some grainy/bread flavour into my extract beers. Will it work out?

The Columbus and Amarillo hops should give the beer that distinctive “BrewDog” flavour and aroma. I’m thinking the dankness of the Columbus will pair well with the fruitniess of the Amarillo. I’ve also got half an ounce of Ahtanum knocking around, which the boys at BrewDog use quite extensively. So that’s going in too. Will do a dry-hop too. It’s a pity – I don’t have a lot of my precious 2011 Amarillo hops left. Hopefully this brew will be a good use for them.

Category: American IPA
Recipe Type: Partial Mash
Batch Size: 19 L
Volume Boiled: 11 L
Total Grain/Extract: 3.55 kg
Total Hops: 117.0 g

Targets: OG: 1060, FG: 1014, IBU: 65 SRM: 8, ABV: 6% (BYO Punk IPA)

Ingredients

  • 0.125 kg CaraMalt
  • 0.325 kg Crystal 30L
  • 0.5 kg Maris Otter Pale
  • 0.1 kg Biscuit Malt
  • 1.3 kg Dry Extra Light
  • 1.1 kg Dry Extra Light
  • 0.1 kg Wheat Dry
  • 22g Columbus (Pellets, 15.00 %AA) boiled 60 min.
  • 28g Amarillo (Whole, 8.50 %AA) boiled 10 min.
  • 14g Ahtanum (Whole, 6.00 %AA) boiled 5 min.
  • 28g Columbus (Whole, 15.00 %AA) boiled 1 min.
  • 25g Amarillo (Whole, 8.50 %AA) used as dry hop.
  • 0.5 ea. Whirlfloc Tablets (15 mins)
  • Yeast: Fermentis Safale US-05

Notes

Brewday: Got an OG of 1060, right on target.

27/07/2012 – Dry hopped with Amarillo.

31/07/2012 – Bottled into glass bottles (red caps). Primed using 140g dextrose but had siphon problems so primed less than 18 litres. Hopefully, there will be no bombs going off!

14/09/2012 – First taste of this. (Well, second taste really. I opened a bottle of this after coming home from the Irish Craft Ale festival in the RDS recently. I’d guess my taste buds were pretty numb at that point in the evening). Anyway, it looks like this recipe was a great success. The bitterness is absolutely perfect at 60IBU (I was shooting for 5 IBU less than the published recipe). Great hop flavour and aroma, the Columbus and Amarillo do pair exceptionally well together. The star of the show (and a big surprise to me) is the prominent toasted bread flavour the biscuit malt contributes towards the beer. It’s absolutely fantastic, probably the best American ale I’ve made to date. Biscuit malt ftw!

EX#4 – American IPA

Category: American IPA
Recipe Type: Extract
Batch Size: 12 L
Volume Boiled: 9 L
Mash Efficiency: 72 %
Total Grain/Extract: 2.06 kg
Total Hops: 105.0 g

Original Gravity: 1.060 (1.056 – 1.075)
Terminal Gravity: 1.012 (1.010 – 1.018)
Color: 7.60 °SRM (6.00 – 15.00 °SRM)
Bitterness: 81.1 IBU (40.00 – 70.00 IBU)
ABV: 6.2% (5.50 – 7.50%)

Ingredients

  • 0.16 kg Crystal 30
  • 1.75 kg Dry Light Malt Extract
  • 0.15 kg    Corn Sugar
  • 25 g Chinook (Whole, 13.00 %AA) boiled 60 min.
  • 30 g Cascade (Pellets, 5.50 %AA) boiled 15 min.
  • 30 g Cascade (Pellets, 5.50 %AA) boiled 1 min.
  • 20 g Cascade (Whole, 5.50 %AA) used as dry hop.
  • 0.5 ea. Whirlfloc Tablets (Irish moss) (15 mins) (not included in calculations)
  • Yeast: Fermentis US-05 Safale US-05

Notes

Supposed to be a 10 litre batch of Imperial IPA but completely overdid it on the top-up water and screwed up my OG. So I ended up changing the brewlength on this recipe to 12 litres

Here is the original targets before I cocked up the brew day: OG: 1072, FG: 1012, IBU: 100+, SRM: 12, ABV: 7.7%

I’m expecting this to be really bitter because the IBU is way off the scale for the style due to all those 60 minute Chinook additions.

17/01/2012 – Dry-hopped with 15g cascade. FG: 1.012

22/01/2012 – Bottled with carb drops.

Tasting – Beer was overly bitter, but not undrinkable. It did take quite a while to condition.

EX#2 – Cascade IPA

Category: American Pale Ale
Recipe Type: Extract
Batch Size: 12 L
Volume Boiled: 8 L
Mash Efficiency: 72 %
Total Grain/Extract: 2.05 kg
Total Hops: 65.0 g

Original Gravity: 1.059 (1.045 – 1.060)
Terminal Gravity: 1.013 (1.010 – 1.015)
Color: 10.69 °SRM (5.00 – 14.00 °SRM)
Bitterness: 59.8 IBU (30.00 – 45.00 IBU)
ABV: 5.9% (4.50 – 6.00%)

Ingredients

  • 0.125 kg Crystal 40
  • 0.125 kg Cara-Pils Malt
  • 1.25 kg Dry Light Malt Extract
  • 0.5 kg Dry Amber Malt Extract
  • 0.05 kg Wheat Dry
  • 25g Centennial (Whole, 10.00 %AA) boiled 60 min.
  • 20g Cascade (Whole, 5.50 %AA) boiled 15 min.
  • 20g Cascade (Whole, 5.50 %AA) boiled 5 min.
  • 0.25 ea. Whirlfloc Tablets (15 mins)
  • Yeast: Danstar Nottingham

Notes

Used 50g wheat spraymalt in place of the light spraymalt mentioned below.

Topped up with tap water to see if it makes a difference.

Plan to dry-hop with 15g (7.5g each of Chinook and Centennial)


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