Thursday, August 21, 2014

IPA v. 4.0

IPA Version 4.0

I have a problem. I love hoppy beers. I think there’s not much better than a really well-brewed IPA or pale ale. My problem? I can’t brew hoppy beers to save my life. The Citra Pale Ale I recently brewed was great in theory (citra hops, what could go wrong) but turned out pretty bad. All of my past attempts at this IPA recipe have been sub par. I’m hoping this is the time things click and I get a bangin IPA. All I want is a clean, unobtrusive malt bill and a huge hop aroma and character.

Scrappy IPA v4.0

3 gallons

8 lb 2 row
0.5 lb Carapils

1 oz Chinook (60 mins)
0.5 oz Amarillo (Flameout, hop stand for 10 mins)
0.5 oz Centennial (Flameout, hop stand for 10 mins)
1 oz Amarillo (Whirlpool)
1 oz Centennial (Whirlpool)
0.5 oz Amarillo (Dry hop)
0.5 oz Centennial (Dry hop)

Mash in at 150F.

The Yeast Bay Vermont ale yeast fermented at 66F.

OG: 1.060
FG: 1.012
IBU: 69 using modified tinseth
ABV: 6.6%

Florence, SC tap water used

Add 10 g gypsum, 1 g sodium bicarbonate and 1 mL lactic acid to mash for pH 5.47. 0.45 mL lactic acid
to sparge water.

Ca: 111 ppm
Mg: 1 ppm
Na: 12 ppm
Cl: 0 ppm
SO4: 245 ppm
HCO3: 67 ppm

8/15/2014: Bottled
8/21/2014: Tasting. Light, I wish it was a little lighter.  Nice fruity aroma.  Very bright, but restrained aroma.  Taste is a little fruitier than I like, but overall a very solid effort.  Finally a hoppy beer I'm content with.