Inspiration
Iteration is my continued goal of brewing a light coloured, yet hoppy, full flavoured and mid-ABV American (India) Pale Ale. This batch features a few notable elements. First, I've decided to revisit Whitbread 1099, as I feel it was a big reason as to why Iteration 8 (Walk First) was so well balanced. I've opted for a low mashing temperature to ensure that it attenuates a little more than last time. Next, the hop blends come from Copycat I (7 Hop IPA), which was still probably one of the best IPAs I've ever made. Malt comes from inspiration from reading online/ podcasts (i.e. 2-row and MO from an AHA magazine article I read last summer/ 7 Hop IPA, Munich from Mitch Steele's podcast with Beersmith, Carafoam from some guy who did a tour of Treehouse brewing and saw a few sacks of it lying around haha, and a touch of honey from the Kern River Double Citra IPA clone I did recently.
I've opted for splitting this batch in two, adding US-05 to one gallon, and adding 1099 to the rest. I'm excited to get an idea of the difference. Hmm. What else. Oh, and I've decided to try, for the first time, fermenting in a corny keg. I can't wait to have a completely oxygeanless (post lag-phase and early aerobic ferm) fermentation and transfer.
Tasting notes to come.
I've opted for splitting this batch in two, adding US-05 to one gallon, and adding 1099 to the rest. I'm excited to get an idea of the difference. Hmm. What else. Oh, and I've decided to try, for the first time, fermenting in a corny keg. I can't wait to have a completely oxygeanless (post lag-phase and early aerobic ferm) fermentation and transfer.
Tasting notes to come.
The Recipe
Boil Time: 60 min
Batch Size: 4.15 gallons (ending kettle volume)
Boil Size: 6.15 gallons
Boil Gravity: 1.044
Efficiency: 65%
Original Gravity: 1.065
1099: Final Gravity: 1.014
US-05: Final Gravity: 1.010
Average: 1.013
After blending ABV (standard): 6.8%
IBU (tinseth): 66
SRM (morey): 6.8
Fermentables
6 lb - American - Pale 2-Row (53.7%)
4 lb - United Kingdom - Maris Otter Pale (35.8%)
0.5 lb - American - Munich - Light 10L (4.5%)
0.4 lb - German - CaraFoam (3.6%)
0.28 lb - Canadian - Honey Malt (2.5%)
Hops
0.5 oz - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 31.43
0.33 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 30 min, IBU: 13.49
1.1 oz - Blend A, Type: Pellet, AA: 8, Use: Boil for 15 min, IBU: 21.12
3.3 oz - Blend A, Type: Pellet, AA: 8, Use: Whirlpool for 25 min at 200 - 170 °F
2 oz - Blend B, Type: Pellet, AA: 8, Use: Dry Hop for 4 days
Blend A:
Centennial x 0.2%
Cascade x 0.2%
Wilammete x 0.2%
Simcoe x 0.2%
Citra x 0.2%
Amarillo x 0.1%
Blend B:
Centennial x 0.2 oz
Cascade x 0.2 oz
Wilammete x 0.2 oz
Simcoe x 0.2 oz
Citra x 1 oz
Amarillo x 0.15 oz
Mash Guidelines
1) Temp: 148 F, Time: 60 min
2) Temp: 168 F, Time: 10 min, 171-166
Yeast
1 gallon has: Fermentis / Safale - American Ale Yeast US-05
The remaining 2.5 gallons are: Wyeast - Whitbread Ale 1099
Water Profile
Ca2: 86
Mg2: 0
Na: 0
Cl: 56
SO4: 130
HCO3: 0
Notes
Brewed April 19th
* Pitch yeast at 62°F. Keep beer at 64°F during the start and peak of fermentation. Slowly raise to 70°F as signs of fermentation taper off.
Split batch between US-05 (1 gallon) and 1099 (2.5 gallons). The 2.5 gallons are, for the first time, being fermented in a corny keg with a blow-off tube attached to the gas out valve.
Dry Hop April 25th
Cold Crash April 29th
Transfer to serving keg May 1st
Batch Size: 4.15 gallons (ending kettle volume)
Boil Size: 6.15 gallons
Boil Gravity: 1.044
Efficiency: 65%
Original Gravity: 1.065
1099: Final Gravity: 1.014
US-05: Final Gravity: 1.010
Average: 1.013
After blending ABV (standard): 6.8%
IBU (tinseth): 66
SRM (morey): 6.8
Fermentables
6 lb - American - Pale 2-Row (53.7%)
4 lb - United Kingdom - Maris Otter Pale (35.8%)
0.5 lb - American - Munich - Light 10L (4.5%)
0.4 lb - German - CaraFoam (3.6%)
0.28 lb - Canadian - Honey Malt (2.5%)
Hops
0.5 oz - Chinook, Type: Pellet, AA: 13, Use: Boil for 60 min, IBU: 31.43
0.33 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 30 min, IBU: 13.49
1.1 oz - Blend A, Type: Pellet, AA: 8, Use: Boil for 15 min, IBU: 21.12
3.3 oz - Blend A, Type: Pellet, AA: 8, Use: Whirlpool for 25 min at 200 - 170 °F
2 oz - Blend B, Type: Pellet, AA: 8, Use: Dry Hop for 4 days
Blend A:
Centennial x 0.2%
Cascade x 0.2%
Wilammete x 0.2%
Simcoe x 0.2%
Citra x 0.2%
Amarillo x 0.1%
Blend B:
Centennial x 0.2 oz
Cascade x 0.2 oz
Wilammete x 0.2 oz
Simcoe x 0.2 oz
Citra x 1 oz
Amarillo x 0.15 oz
Mash Guidelines
1) Temp: 148 F, Time: 60 min
2) Temp: 168 F, Time: 10 min, 171-166
Yeast
1 gallon has: Fermentis / Safale - American Ale Yeast US-05
The remaining 2.5 gallons are: Wyeast - Whitbread Ale 1099
Water Profile
Ca2: 86
Mg2: 0
Na: 0
Cl: 56
SO4: 130
HCO3: 0
Notes
Brewed April 19th
* Pitch yeast at 62°F. Keep beer at 64°F during the start and peak of fermentation. Slowly raise to 70°F as signs of fermentation taper off.
Split batch between US-05 (1 gallon) and 1099 (2.5 gallons). The 2.5 gallons are, for the first time, being fermented in a corny keg with a blow-off tube attached to the gas out valve.
Dry Hop April 25th
Cold Crash April 29th
Transfer to serving keg May 1st
Tasting Notes
At kegging (May 1st): lightly grassy on one sip, far too sweet on the next. There's a strange malty flavour to this that I really don't like. I'm hoping that over around the next two weeks, that the flavour mellows out. The nose is actually really nice, being quite soft and fruity from the big dry hop. The colour is quite nice, but could be lighter. Again. hoping this sharpens and becomes less harsh from the odd malty flavour. It's almost like a stressed out yeast smell, but I know that's not possible since both batches had it. Ugh.
At kegging (May 1st): lightly grassy on one sip, far too sweet on the next. There's a strange malty flavour to this that I really don't like. I'm hoping that over around the next two weeks, that the flavour mellows out. The nose is actually really nice, being quite soft and fruity from the big dry hop. The colour is quite nice, but could be lighter. Again. hoping this sharpens and becomes less harsh from the odd malty flavour. It's almost like a stressed out yeast smell, but I know that's not possible since both batches had it. Ugh.