Inspiration
Iteration is my continued goal of brewing that illusively light coloured, yet hoppy, full flavoured and mid-ABV American (India) Pale Ale. This version was based off of, amongst many other sources of inspiration at this point, The Kernel's (based in London, England) unbelievably refined, balanced and yet boldly flavoured IPAs.
Tasting notes below..
Tasting notes below..
The Recipe
Brew Method: All Grain
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Efficiency: 65% (brew house)
Original Gravity: 1.060
Final Gravity: 1.011
ABV (standard): 6.39%
IBU (tinseth): 66.39
SRM (morey): 7.72
Fermentables
12.2 lb - United Kingdom - Maris Otter Pale (91.2%)
0.75 lb - American - White Wheat (5.6%)
0.42 lb - American - Caramel / Crystal 30L (3.1%)
Hops
7 g - Magnum, Type: Pellet, AA: 15, Use: First Wort, IBU: 7.95
11.67 g - Blend, Type: Pellet, AA: 12.5, Use: Boil for 20 min, IBU: 11.05
16.67 g - Blend, Type: Pellet, AA: 12.5, Use: Boil for 15 min, IBU: 12.93
33.33 g - Blend, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 18.89
50 g - Blend, Type: Pellet, AA: 12.5, Use: Boil for 5 min, IBU: 15.58
* Hop Blend is 12.5 average alpha acid, and comprised of 60% Citra, 30% El Dorado and 10% Simcoe
45 g - El Dorado, Type: Pellet, AA: 15.7, Use: Dry Hop for 3 days
46 g - Citra, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days
Mash Guidelines
1) Temp: 147 F, Time: 50 min
2) Temp: 150 F, Time: 10 min
3) Temp: 168 F, Time: 15 min
Yeast
Fermentis / Safale - American Ale Yeast US-05 (80%)
WLP644 Saccharomyces "Bruxellensis" Trois (30%)
Water Profile
Ca2: 85
Mg2: 0
Na: 0
Cl: 47
SO4: 141
HCO3: 0
Brewed on December 11th
Fined on December 17th
Dry Hopped on December 19th
Kegged on December 22nd
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Efficiency: 65% (brew house)
Original Gravity: 1.060
Final Gravity: 1.011
ABV (standard): 6.39%
IBU (tinseth): 66.39
SRM (morey): 7.72
Fermentables
12.2 lb - United Kingdom - Maris Otter Pale (91.2%)
0.75 lb - American - White Wheat (5.6%)
0.42 lb - American - Caramel / Crystal 30L (3.1%)
Hops
7 g - Magnum, Type: Pellet, AA: 15, Use: First Wort, IBU: 7.95
11.67 g - Blend, Type: Pellet, AA: 12.5, Use: Boil for 20 min, IBU: 11.05
16.67 g - Blend, Type: Pellet, AA: 12.5, Use: Boil for 15 min, IBU: 12.93
33.33 g - Blend, Type: Pellet, AA: 12.5, Use: Boil for 10 min, IBU: 18.89
50 g - Blend, Type: Pellet, AA: 12.5, Use: Boil for 5 min, IBU: 15.58
* Hop Blend is 12.5 average alpha acid, and comprised of 60% Citra, 30% El Dorado and 10% Simcoe
45 g - El Dorado, Type: Pellet, AA: 15.7, Use: Dry Hop for 3 days
46 g - Citra, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days
Mash Guidelines
1) Temp: 147 F, Time: 50 min
2) Temp: 150 F, Time: 10 min
3) Temp: 168 F, Time: 15 min
Yeast
Fermentis / Safale - American Ale Yeast US-05 (80%)
WLP644 Saccharomyces "Bruxellensis" Trois (30%)
Water Profile
Ca2: 85
Mg2: 0
Na: 0
Cl: 47
SO4: 141
HCO3: 0
Brewed on December 11th
Fined on December 17th
Dry Hopped on December 19th
Kegged on December 22nd
Notes
December 22nd: Hops and 644 yeast apparent, really noticeable and persistent raw flavour (one sip too bitter, the next too dry and quite fruity- though tingy and a little cluttered. reminded of red/pineapple sucking candy). Hoping the bitterness is subdued over time, that the malt becomes more apparent and that the bite from the dryness and salts eases back.
December 27th: Nose is slightly grassy, fresh hop aroma like the lupulin gland of a hop cone. The aroma is unfortunately not bursting. There is the very slightest bit of bready malt aroma in the background that smells crisp but rich. Descriptors include: lemon, citrus, peach, melon, grapefruit and red sucking candy. Carbonation is minimal and carbonation in the flavour could be increased. Body is quite full, but finishes very dry. There is a slight chemically flavour which is probably the mix between bitterness and the fruit flavours. Beer is too bitter, is too dry at the end, and is too weak in flavour.
December 28th: Near full Maturity, nose is a little too weak but the body is better. The fruit is really ripe now and the carbonation is a nice background. Still grassy, still bitter.
Overall, I'm being really critical of this beer because I had such high hopes for it. The issues I had with this beer are fundamental. First, I mashed too low which, in addition to the large amount of hops used and the high sulphate and calcium levels, created a thin tasting beer with an unbalanced bitterness. The goal with this beer next time will be to mash higher, in an effort to create that chewyness (i.e. fuller, creamier mouthfeel) that I love so much in recent IPAs. The second issue came from the slow start to fermentation. It wasn't completely awful, but I prefer really strong fermentations with IPAs. This probably took away from 644's esters that compliment Citra hops so well. Third issue was an oxidation that diminished the nose on this beer during transfer. Damn these delicate hoppy beers! OK, I'm also not a huge fan of El Dorado. A little too candy-like and artificial for my taste. I might just stick with Citra and add (maybe Galaxy?) in the next iteration of this. There is still a tremendous amount of potential with this beer, so I will be trying it again. I served this beer to a party of friends on New Years and everyone loved it. So I know I'm just being critical here, but I just know what this can be, so I'll keep trying until it's right.
December 22nd: Hops and 644 yeast apparent, really noticeable and persistent raw flavour (one sip too bitter, the next too dry and quite fruity- though tingy and a little cluttered. reminded of red/pineapple sucking candy). Hoping the bitterness is subdued over time, that the malt becomes more apparent and that the bite from the dryness and salts eases back.
December 27th: Nose is slightly grassy, fresh hop aroma like the lupulin gland of a hop cone. The aroma is unfortunately not bursting. There is the very slightest bit of bready malt aroma in the background that smells crisp but rich. Descriptors include: lemon, citrus, peach, melon, grapefruit and red sucking candy. Carbonation is minimal and carbonation in the flavour could be increased. Body is quite full, but finishes very dry. There is a slight chemically flavour which is probably the mix between bitterness and the fruit flavours. Beer is too bitter, is too dry at the end, and is too weak in flavour.
December 28th: Near full Maturity, nose is a little too weak but the body is better. The fruit is really ripe now and the carbonation is a nice background. Still grassy, still bitter.
Overall, I'm being really critical of this beer because I had such high hopes for it. The issues I had with this beer are fundamental. First, I mashed too low which, in addition to the large amount of hops used and the high sulphate and calcium levels, created a thin tasting beer with an unbalanced bitterness. The goal with this beer next time will be to mash higher, in an effort to create that chewyness (i.e. fuller, creamier mouthfeel) that I love so much in recent IPAs. The second issue came from the slow start to fermentation. It wasn't completely awful, but I prefer really strong fermentations with IPAs. This probably took away from 644's esters that compliment Citra hops so well. Third issue was an oxidation that diminished the nose on this beer during transfer. Damn these delicate hoppy beers! OK, I'm also not a huge fan of El Dorado. A little too candy-like and artificial for my taste. I might just stick with Citra and add (maybe Galaxy?) in the next iteration of this. There is still a tremendous amount of potential with this beer, so I will be trying it again. I served this beer to a party of friends on New Years and everyone loved it. So I know I'm just being critical here, but I just know what this can be, so I'll keep trying until it's right.