The malt base, I think, may be on the sweeter side because of the medium Crystal malts. Since the conversion temperature will be on the low side, some dryness may come through to help out. I also threw in some Biscuit malt for balancing the Crystal. I don't have a favorite IPA (in terms of dryness, fruitiness, citrus or sharp piney hops...etc.), and enjoy any IPA that has a fairly bold presence. So as long as there is a good hop nose and flavor, with some malt character, I'll be very happy.
Not sure what to expect with this hop blend. I've never used any of these hops to any great proportion. In fact, I can't remember using any of them because most of my beers have been Scottish, English and German in origin. Its been such a long time brewing an "American" hopped style. Last year's competition entry..."Swamp Rat Super IPA," was all too strange. Not undrinkable, but not all that great. It was unanimous what the judges wanted to taste more of...those "citrus"/3C hops (Chinook, Centennial, and Cascade). So this IPA is designed to go with their recommendations. I also threw in some Amarillo for the heck of it, and cause I've never used'em before.
Chinook (12%AA, pellets) will serve as the bittering addition at 60 minutes. Then 4 more additions of the "hop blend" will go in at 15, 5, KO and Dry. The blend consists of one part each of Centennial (9.5%AA, pellets), Cascade (7.6%AA, leaf) and Amarillo (8.9%AA, leaf).
Brew day was
Hop Blend IPA...aka..."Hop Blood IPA"
7 lbs. American 2-Row Pale
.5 lb. American Crystal 40L
.3 lb. British Crystal 60L
.25 lb. Belgian Biscuit
.25 lb. Wheat Malt
.03 lb. British Roasted Barley
1 oz. Chinook 12%, pellet, 60min
.75 oz. Hop Blend, 15min
.75 oz. Hop Blend, 5min
.75 oz. Hop Blend, KO
.75 oz. Hop Blend, Dry
Wyeast 1056: American Ale (48 oz. DME starter)
Brew Day Stats:
Brew Day: 6/22/07
Water Adjustment: .75 gallon distilled, 1 tsp Gypsum
H2O/Grain Ratio: 1.25qt/lb
Mash Ph: low
Sacch. Rest Time: 1 hour
Sacch. Rest Temp: 151*F
Mash Out Time: 10 min
Mash Out Temp: 160 (low)
2nd Batch Sparge: 2.5 gallons at 175*F
Pre-Boil Vol: 5.25 gallons
Pre-Boil SG: 1.045
Boil Time: 1.5 hrs
Post-Boil Vol: 4.5 gallons
Mash Efficiency: Approx. 76.9%
Fermentation Temp: 74 on up to about 79*F
Cost: $20.10, $0.42/12oz. bottle, $2.51/6-pack
1. Brewing alone is a bit more difficult, especially when operating in a messy kitchen.
2. Tried siphoning and it when very well. Until the end when I lost the siphon flow and there was about a gallon left. Also, whirlpooling (literally spinning the wort very fast to cause a cone of sediment at the bottom...see photo) only works to a certain point where hops and protein sediment gets sucked into the syphon anyways.
3. Ended up pouring the rest through the funnel screen. It was really muddy. I like squeezing out all the hoppy goodness, but there's now a thick sediment at the bottom of the fermenter. Note...by the look on her face, my baby didn't care much for the "hop mud" either. Its her..."Eiew...doggy poo poo" face.
4. It smelled hoppy in the house.
5. Made the DME yeast starter only 24 hours prior. Not enough time to allow complete fermentation, and settling of the yeast. So the wort sat around until the starter chilled to allow more settling. I did pour out a third of the liquid before pouring the rest into the fermenter. Fermentation started in about 5 hours!
6. Mash out temperature was low AGAIN! It's always been very difficult to hit a target of 168-172. Not sure why. I added what I thought was the right amount of boiling water. With batch sparging, its still good to add enough water to bring up the first batch runnings to about half the total pre-boil volume.
1. On June 28, I racked to secondary over .75 ounces of the Hop Blend.
2. The gravity at racking time was about 1.012.
3. Though the fermentation temperature eventually rose quite high (80*F), I thought it might result in higher levels of fruity esters or even solvent-like tastes. Surprisingly, it tasted very clean with low esters and pleasantly on the dry side.
4. Overall, it tastes pretty darn good. Can't wait to see how the dry hops finish the scent and taste.