Inspiration
Iteration is my continued goal of brewing that illusively light coloured, yet hoppy, full flavoured and mid-low ABV American (India) Pale Ale. This version was based off of The Kernel's (based in London, England) unbelievably refined, balanced and yet boldly flavoured IPAs. Admittedly, this beer doesn't quite fit into the outline that I put together for this series of beers, though I felt it should still be included as it embodies the purpose of the Iteration Series - the purpose being to design a beer that has a rounded, up-front (as opposed to lingering) bitterness, with little residual sweetness and that showcases the hops used throughout. This is my first attempt at an IPA brewed to the style of The Kernel, and I'm looking forward to the results after my last attempt at their Citra pale Ale went so deliciously well.
The goals in brewing this beer are really quite similar to the last Iteration beer I put together, in that I hope to explore simplicity in recipe design, and emphasize process and handling of these delicate beers.
Tasting notes below..
The goals in brewing this beer are really quite similar to the last Iteration beer I put together, in that I hope to explore simplicity in recipe design, and emphasize process and handling of these delicate beers.
Tasting notes below..
The Recipe
Boil Time: 60 min
Batch Size: 3.15 gallons (fermentor volume)
Boil Size: 5.25 gallons
Efficiency: 65% (brew house)
Original Gravity: 1.063
Final Gravity: 1.012
ABV (standard): 6.7%
IBU (tinseth): 70
SRM (morey): 7.4
Fermentables
4.32 lb - United Kingdom - Maris Otter Pale (53.9%)
3 lb - United Kingdom - Maris Otter Pale (37.5%)
0.44 lb - United Kingdom - Wheat (5.5%)
0.25 lb - American - C-40 (3.1%)
Hops
5 g - Magnum, Type: Pellet, AA: 15, Use: First Wort, IBU: 10.82
7 g - Citra, Type: Pellet, AA: 11, Use: Boil for 20 min, IBU: 10.57
10 g - Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 13
20 g - Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 19
30 g - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 15.67
55 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
Mash Guidelines
1) Infusion, Temp: 148 F, Time: 50 min
2) Infusion, Temp: 153 F, Time: 10 min
3) Sparge, Temp: 168 F, Time: 15 min
Yeast
Fermentis / Safale - American Ale Yeast US-05 (80%)
Generation 3 - WLP644 Saccharomyces "Bruxellensis" Trois (20%)
Water Profile
Ca2: 65
Mg2: 0
Na: 0
Cl: 55
SO4: 140
HCO3: 0
Notes
Brewed on August 23rd
Yeast (644 and US-05) pitched simultaneously
Fermentation begins at 66 F and allowed to free rise to 68 F over 1 day
Dry hopped on September 1st
Cold crashed on September 3rd
Kegged on September 5th
Tasted on September 9th with Sherly (once brewmaster of Steamworks and brewery consultant). Really amazing beer. Tastes slightly raw still, but the overall impression I'm getting from this beer is one of balance and subtlety. The nose is a strong combination of pineapple, peach, melon and citrus - to the point of nearly being belgian in character. The malt is also beautifully apparent in the nose, with notes of bread and biscuit. The appearance is a yellow to light gold colour with a rather cloudy body, suspended by a a firm white head with strong lacing. The flavour matches my notes from above about the aroma. More specifically, the hops are really well balanced - the Magnum are nicely subdued and add only the necessary bitterness to this beer to balance out the body. There is no question that the bulk of the flavour in this beer is yeast and late hop addition derived. For the future, I would look to improve my process in handling this beer by increasing storage time prior to tasting (i.e. the addition of a secondary phase of conditioning, though in a keg under slight pressure). With that being said, this is the first of the beers in this series where I taste absolutely no level of oxidation! With respect to recipe design, I would look to decrease the level of abv in this beer to closer to 6%. The alcohol is not apparent until you've drank a couple of these beers. I'd rather emphasize sessionability over alcohol. Can't wait to keep experimenting with, and refining this beer.
Batch Size: 3.15 gallons (fermentor volume)
Boil Size: 5.25 gallons
Efficiency: 65% (brew house)
Original Gravity: 1.063
Final Gravity: 1.012
ABV (standard): 6.7%
IBU (tinseth): 70
SRM (morey): 7.4
Fermentables
4.32 lb - United Kingdom - Maris Otter Pale (53.9%)
3 lb - United Kingdom - Maris Otter Pale (37.5%)
0.44 lb - United Kingdom - Wheat (5.5%)
0.25 lb - American - C-40 (3.1%)
Hops
5 g - Magnum, Type: Pellet, AA: 15, Use: First Wort, IBU: 10.82
7 g - Citra, Type: Pellet, AA: 11, Use: Boil for 20 min, IBU: 10.57
10 g - Citra, Type: Pellet, AA: 11, Use: Boil for 15 min, IBU: 13
20 g - Citra, Type: Pellet, AA: 11, Use: Boil for 10 min, IBU: 19
30 g - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 15.67
55 g - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 5 days
Mash Guidelines
1) Infusion, Temp: 148 F, Time: 50 min
2) Infusion, Temp: 153 F, Time: 10 min
3) Sparge, Temp: 168 F, Time: 15 min
Yeast
Fermentis / Safale - American Ale Yeast US-05 (80%)
Generation 3 - WLP644 Saccharomyces "Bruxellensis" Trois (20%)
Water Profile
Ca2: 65
Mg2: 0
Na: 0
Cl: 55
SO4: 140
HCO3: 0
Notes
Brewed on August 23rd
Yeast (644 and US-05) pitched simultaneously
Fermentation begins at 66 F and allowed to free rise to 68 F over 1 day
Dry hopped on September 1st
Cold crashed on September 3rd
Kegged on September 5th
Tasted on September 9th with Sherly (once brewmaster of Steamworks and brewery consultant). Really amazing beer. Tastes slightly raw still, but the overall impression I'm getting from this beer is one of balance and subtlety. The nose is a strong combination of pineapple, peach, melon and citrus - to the point of nearly being belgian in character. The malt is also beautifully apparent in the nose, with notes of bread and biscuit. The appearance is a yellow to light gold colour with a rather cloudy body, suspended by a a firm white head with strong lacing. The flavour matches my notes from above about the aroma. More specifically, the hops are really well balanced - the Magnum are nicely subdued and add only the necessary bitterness to this beer to balance out the body. There is no question that the bulk of the flavour in this beer is yeast and late hop addition derived. For the future, I would look to improve my process in handling this beer by increasing storage time prior to tasting (i.e. the addition of a secondary phase of conditioning, though in a keg under slight pressure). With that being said, this is the first of the beers in this series where I taste absolutely no level of oxidation! With respect to recipe design, I would look to decrease the level of abv in this beer to closer to 6%. The alcohol is not apparent until you've drank a couple of these beers. I'd rather emphasize sessionability over alcohol. Can't wait to keep experimenting with, and refining this beer.