Inspiration
This series is based off of the one that I had while I lived and worked at Crannog Ales. The idea for this beer came from Trinity Brewer's IPA clone of Treehouse Brewing's Julius. An amazing IPA by any standard, I figured that it might be a starting point for launching back into brewing IPAs. The other thing that I've changed with making this beer, and in my setup of brewing in general now, is that I'm doing my best to reduce oxygen uptake as much as possible. I'm now fermenting in corny kegs, and pressure transferring the beer to finishing/serving kegs to attempt to have the beer come into as little contact as possible with oxygen in the process. I'm hoping this helps with the stability of the final product. This time, I tried a new hop combination and was able to get the third yeast used by Trinity Brewers.
Recipe
Boil Time: 60 min
Batch Size: 12 liters
Original Gravity: 1.064
Final Gravity: 1.014
ABV (standard): 6.6%
Fermentables
Weyermann Pale Ale 45%
Golden Promise Pale Ale Malt 37%
Carapils 10.5%
CaraMunich II 5.3%
Dextrose 2.2%
Hops
Warrior 8 g @ 60 min
Simcoe/Idaho7 9 g @ 20 min
Simcoe/Idaho7 9 g @ 15 min
Simcoe/Idaho7 9 g @ 10 min
Simcoe/Idaho7 74 g @ Hop Stand for 60 min
Simcoe/Idaho7 99 g @ Dry Hop
Mash Guidelines
69 °C for 60 min
Yeast
S04/T58/WB06:92%/5%/3%
Water
Amsterdam Source
+ 0.4g gypsum, 0.6 CaCl, 5g epsom salt, 1.1 g NaCl
Post-Brewday Notes
Hop stand began at 55C for 60 minutes. Added 2L of water at the end of the boil and added in the sugar separately after boiling it for 5 minutes. .4 grams gypsum, .6g Cacl, 5grams epsom and 1.1 gram canning salt. S04/T58/WB06:92%/5%/3% = 15grams total = 13.8 SO4 / 0.75 T58 / 0.45 WB06 Day 1 2020/05/21: Started ferment during a minor heatwave, so the room upstairs was 24C Day 2 2020/05/22: Brought the beer downstairs a few hours before a day at 23C (unfortunately) Day 3 2020/05/23: 21C Day 10 2020/05/30: Added dry hops and a bit of sugar, gravity 1.016 Day 12 2020/06/01: Put into fridge for cold crash Day 13 2020/06/01
Tasted, delicious and really the best IPA I've made. Clearly the beer was fermented too warm, and has an underlying yeast character that I don't like. Otherwise, this beer is so juicy and a perfect connection between the hops and the yeast used. The dry hop made this beer taste completely different, and far better. It's still obviously quite raw, but delicious. There's the typical mouthfeel of NEIPA. The colour and haziness of the beer this time is also much closer to what I'm looking to produce. The mineral-water- composition is really interesting and I think adding alot to the perceived softness of the beer. Next time, I need to ferment cooler. It tastes almost spicy, maybe phenolic.
Day 14 2020/06/04: Keg Drip tube got clogged, so I had to take the pipe out and clean it. Ended up with about 5L, after the 2L I drank after studio ended. Drinking the last bit of this beer now. The nose is less than it was at first, but still has notes of, and also tastes of green melon, pineapple, citrus rind, pine, grapefruit, peach and a rich graininess in the background. The mouthfeel is quite nice, being full upfront and in the middle, and interrupted by a dryness towards the back. Overall, I think that fact that this beer fermented too warm is also apparent. I don't know exactly how to pin point or describe the flavour. But there's definitely something slightly off about it. Overall, I was pleased with how this batch came out and think its a fairly good foundation for continuing to experiment. I also really enjoyed using the combination of Idaho 7 and Simcoe. I think those two hops go quite well together.
Batch Size: 12 liters
Original Gravity: 1.064
Final Gravity: 1.014
ABV (standard): 6.6%
Fermentables
Weyermann Pale Ale 45%
Golden Promise Pale Ale Malt 37%
Carapils 10.5%
CaraMunich II 5.3%
Dextrose 2.2%
Hops
Warrior 8 g @ 60 min
Simcoe/Idaho7 9 g @ 20 min
Simcoe/Idaho7 9 g @ 15 min
Simcoe/Idaho7 9 g @ 10 min
Simcoe/Idaho7 74 g @ Hop Stand for 60 min
Simcoe/Idaho7 99 g @ Dry Hop
Mash Guidelines
69 °C for 60 min
Yeast
S04/T58/WB06:92%/5%/3%
Water
Amsterdam Source
+ 0.4g gypsum, 0.6 CaCl, 5g epsom salt, 1.1 g NaCl
Post-Brewday Notes
Hop stand began at 55C for 60 minutes. Added 2L of water at the end of the boil and added in the sugar separately after boiling it for 5 minutes. .4 grams gypsum, .6g Cacl, 5grams epsom and 1.1 gram canning salt. S04/T58/WB06:92%/5%/3% = 15grams total = 13.8 SO4 / 0.75 T58 / 0.45 WB06 Day 1 2020/05/21: Started ferment during a minor heatwave, so the room upstairs was 24C Day 2 2020/05/22: Brought the beer downstairs a few hours before a day at 23C (unfortunately) Day 3 2020/05/23: 21C Day 10 2020/05/30: Added dry hops and a bit of sugar, gravity 1.016 Day 12 2020/06/01: Put into fridge for cold crash Day 13 2020/06/01
Tasted, delicious and really the best IPA I've made. Clearly the beer was fermented too warm, and has an underlying yeast character that I don't like. Otherwise, this beer is so juicy and a perfect connection between the hops and the yeast used. The dry hop made this beer taste completely different, and far better. It's still obviously quite raw, but delicious. There's the typical mouthfeel of NEIPA. The colour and haziness of the beer this time is also much closer to what I'm looking to produce. The mineral-water- composition is really interesting and I think adding alot to the perceived softness of the beer. Next time, I need to ferment cooler. It tastes almost spicy, maybe phenolic.
Day 14 2020/06/04: Keg Drip tube got clogged, so I had to take the pipe out and clean it. Ended up with about 5L, after the 2L I drank after studio ended. Drinking the last bit of this beer now. The nose is less than it was at first, but still has notes of, and also tastes of green melon, pineapple, citrus rind, pine, grapefruit, peach and a rich graininess in the background. The mouthfeel is quite nice, being full upfront and in the middle, and interrupted by a dryness towards the back. Overall, I think that fact that this beer fermented too warm is also apparent. I don't know exactly how to pin point or describe the flavour. But there's definitely something slightly off about it. Overall, I was pleased with how this batch came out and think its a fairly good foundation for continuing to experiment. I also really enjoyed using the combination of Idaho 7 and Simcoe. I think those two hops go quite well together.