Inspiration
Iteration is my continued goal of brewing a light coloured, yet hoppy, full flavoured and mid-ABV American (India) Pale Ale. This round is back to MO as the base (still easily my favourite base malt for IPA). Hop schedule is essentially Cormac IPA bill. Really the main difference between this and previous batches is process. Attention to mash pH, O2less fermentation/ transfer (all done in corny kegs) and the inclusion of oats for a little body and to lower the attenuation a little. Aiming for 1.012. That seems to be the sweet spot. Going over, the beer often becomes too sweet, and going below seems to create a somewhat thin beer.
Tasting notes below.
Tasting notes below.
The Recipe
Boil Time: 60 min
Batch Size: 5 gallons (ending kettle volume)
Boil Size: 6 gallons
Efficiency: 69% (ending kettle)
Original Gravity: 1.063
Final Gravity: 1.012
ABV (standard): 6.7%
IBU (tinseth): 59
SRM (morey): 6.6
Fermentables
11 lb - United Kingdom - Maris Otter Pale (89.8%)
1.25 lb - Flaked Oats (10.2%)
Hops
0.5 oz - Magnum, Type: Pellet, AA: 15, Use: First Wort, IBU: 20.35
10 g - Citra, Type: Leaf/Whole, AA: 11, Use: Boil for 20 min, IBU: 9.57
16 g - Citra, Type: Leaf/Whole, AA: 11, Use: Boil for 15 min, IBU: 12.55
29 g - Citra, Type: Leaf/Whole, AA: 11, Use: Boil for 10 min, IBU: 16.62
40 g - Citra, Type: Leaf/Whole, AA: 11, Use: Boil for 5 min, IBU: 12.6
1 oz - Mosaic, Type: Leaf/Whole Use: Dry Hop for 3 days
1 oz - El Dorado, Type: Pellet Use: Dry Hop for 3 days
Mash Guidelines
1) Temp: 153 F, Time: 60 min
2) Temp: 169 F, Time: 10 min
Yeast
Fermentis / Safale - American Ale Yeast US-05
Water Profile
Ca2: 95
Mg2: 0
Na: 0
Cl: 65
SO4: 130
HCO3: 0
Notes
Brewed May 7th
Dry hopped May 13th
Transfer/ Keg May 16th - done using CO2 (at around 1-2psi) from fermentation keg to serving keg
Batch Size: 5 gallons (ending kettle volume)
Boil Size: 6 gallons
Efficiency: 69% (ending kettle)
Original Gravity: 1.063
Final Gravity: 1.012
ABV (standard): 6.7%
IBU (tinseth): 59
SRM (morey): 6.6
Fermentables
11 lb - United Kingdom - Maris Otter Pale (89.8%)
1.25 lb - Flaked Oats (10.2%)
Hops
0.5 oz - Magnum, Type: Pellet, AA: 15, Use: First Wort, IBU: 20.35
10 g - Citra, Type: Leaf/Whole, AA: 11, Use: Boil for 20 min, IBU: 9.57
16 g - Citra, Type: Leaf/Whole, AA: 11, Use: Boil for 15 min, IBU: 12.55
29 g - Citra, Type: Leaf/Whole, AA: 11, Use: Boil for 10 min, IBU: 16.62
40 g - Citra, Type: Leaf/Whole, AA: 11, Use: Boil for 5 min, IBU: 12.6
1 oz - Mosaic, Type: Leaf/Whole Use: Dry Hop for 3 days
1 oz - El Dorado, Type: Pellet Use: Dry Hop for 3 days
Mash Guidelines
1) Temp: 153 F, Time: 60 min
2) Temp: 169 F, Time: 10 min
Yeast
Fermentis / Safale - American Ale Yeast US-05
Water Profile
Ca2: 95
Mg2: 0
Na: 0
Cl: 65
SO4: 130
HCO3: 0
Notes
Brewed May 7th
Dry hopped May 13th
Transfer/ Keg May 16th - done using CO2 (at around 1-2psi) from fermentation keg to serving keg
Tasting Notes
At kegging (May 16th): Straw yellow colour, creamy head already starting to form. Nose is amazing. The beer still remains a Citra bomb, but now has elements of fruit, berries and red sucking candy (which is light). I brewed with el dorado before and found it to be almost artificial in flavour. So dry hopping with it works really nicely to add another dimension to the beer. The beer itself has a really nice creaminess, lightness while striking that perfect balance between being full bodied yet dry enough to have me constantly reaching for another glass. The oats impart a slickness that at one point in my brewing career I really didn't like. That has changed. And what this beer is making me think of at this point is simplicity. I'm looking forward to this beer hitting full maturity. I know how much these beers can change from kegging to full maturity (probably around 10 days from now) so I'm looking forward to that. Still a definite rawness to this beer that should subside. A *little* grassiness and oiliness from the oats that may mellow.
At kegging (May 16th): Straw yellow colour, creamy head already starting to form. Nose is amazing. The beer still remains a Citra bomb, but now has elements of fruit, berries and red sucking candy (which is light). I brewed with el dorado before and found it to be almost artificial in flavour. So dry hopping with it works really nicely to add another dimension to the beer. The beer itself has a really nice creaminess, lightness while striking that perfect balance between being full bodied yet dry enough to have me constantly reaching for another glass. The oats impart a slickness that at one point in my brewing career I really didn't like. That has changed. And what this beer is making me think of at this point is simplicity. I'm looking forward to this beer hitting full maturity. I know how much these beers can change from kegging to full maturity (probably around 10 days from now) so I'm looking forward to that. Still a definite rawness to this beer that should subside. A *little* grassiness and oiliness from the oats that may mellow.