Monday, September 8, 2008

Columbus IPA

My favorite taste in an IPA is pine. I still don't know what hop contributes this pine flavor and aroma. Most hops give citrus, fruity, floral and green herbal flavors. Does anyone know which hop is predominantly pine-like?

I've read about how Columbus hops are good for dry hopping. I've been saving some for this IPA. Almost exclusively using Columbus hops with just a little Cascade in the flavor additions. Strangely enough, the older packages (almost a year old!) smelled more vibrant than the ones that recently came in the mail. It's not bittered to death like the Rat Bite, but there should be plenty of Columbus flavor and aroma to support the sweeter malts.

The malts are pretty light. Crystal 20L and a bit of darker English Crystal. Honey malt smells so amazing, a quarter pound should make a sweet impact on the malty flavor in this brew. I wanted a sweeter finish with a smoother hop profile, hopefully resulting in a balanced bitter ale with good body, and more substantial for Autumn & Winter meals. The mash temp slipped a bit, but I think there should still be enough body with all the carapils.

Water conditioning took a more Burton approach. I think I've noticed a smoother quality when I've used a couple teaspoons of Epsom. We'll see how this beer turns out with high Calcium, some sodium and a touch more Bi-Carbonates.

Columbus IPA

13. lbs. Organic 2-Row Malt
1.0 lbs. Crystal 20L
.50 lbs. UK Crystal 80L
.25 lbs. Honey Malt
.40 lbs. CaraPils
.37 lbs. Victory Malt

1.0 oz. Columbus, 12.2%, pellet, 75min
.50 oz. Cascade, 6.3%, pellet, 20min
.50 oz. Columbus, 12.2%, pellet, 20min
.50 oz. Cascade, 6.3%, pellet, 10min
.50 oz. Columbus, 12.2%, pellet, 10min
1.0 oz. Columbus, 12%, pellet, KO
1.0 oz. Columbus, 12%, pellet, Dry

Wyeast 1056: American Ale

Brew Day Stats

Brewed: 8/7/08
Racked: 10/2/08
Bottled: around 10/17/08

Water Adjustment:
Strike - 4 tsp Gypsum, .25 tsp CaCl, .75 tsp Acid Blend
Mash - .5 tsp Baking Soda
Mash out - 1 tsp Epsom
2nd Sparge - 3 tsp Gypsum, 1 tsp Epsom, .25 CaCl

H2O/Grain Ratio: 1.1 qt/lb
Mash Ph: quite acidic
Sacch. Rest Temp/Time: 153->149°F/70min
Mash Out Temp/Time: 163°F/10min
1st Batch Vol/SG: 4.4gal/1.065

2nd Batch Sparge H2OTemp/MashTemp: 185°F/172°F
2nd Batch Vol/SG: 2.85gal/1.036

Pre-Boil Vol: 7.25
Pre-Boil SG: 1.052
Boil Time: 90min
Post-Boil Vol: 5.8gal
Mash Efficiency: approx. 68%

OG: 1.066
IBU: 63
Color/SRM: Golden/9-11
Ferment Temp: 70's

FG: 1.015
ABW: 5.3%
ABV: 6.7%

Tasting Notes
Served on draft

Appearance: Bright and clear deep golden orange color with a dense creamy white head, great lacing
Aroma: Complex yet smooth hop scents of citrus, pine, floral that has a strong support from the malts that bring a sweetness rounding out the overall aroma
Taste: A nice assertive bitterness greets the tongue at the start and fades gradually as a fairly rich malt and soft honey-like sweetness comes in to sooth the taste, some hop flavors are there but sort-of hide inside the malt base
Mouthfeel: Velvety and rich medium body with a smooth carbonation even at a slightly higher level, a little higher alcohols some through
Aftertaste: Some bitterness remains, and has a slightly aggressive tone
Drinkability: Its a higher quality strong ale that reminds me of some Southern Tier offerings, a lot of bang for the pint which calls for a more conscientious session of brew
Aging: While young it was a bit sharp and harsh. After three months it has mellowed wonderfully. Very smooth.
Overall: I'd take down the bittering hops a notch, and put it into the KO addition. An Imperial version of this would totally rock! With even more residual malt sweetness, this beer would be perfect. I think the water salt additions make a very good IPA.


Unknown said...

Chinook is the piney hop in my experience.

Ted Danyluk said...

Brendan, thanks.

I've used Chinook with Cascade and Centennial, and overall, the hops were citrusy. Would you be using Chinook exclusively for flavor and aroma additions?

Perhaps like this, a more independent pine-like qualtiy will come out?

Kevin LaVoy said...

Nice looking beer.

You'll have to look at this month's Zymurgy. One of the beers that won the NHC used spruce tips. I can't remember if they went into the boil, or dry hopped or what/

Ted Danyluk said...

Kevin, spruce tips is a good idea.

Blending them with Chinook, gee this just might be what I'm looking for. I'd say the tips might go into the boil, but why not dry spruce it too?

In the "Ben Franklin Ale," they were added at the 60min boil mark. A judge said it had a spruce "fruity" taste.

A pine IPA is my goal, and I'll keep searching and experimenting until I hit it.

mdietz09 said...

Ted, the hop you are looking for is Simcoe. It is about as piney as you can get. 08 crops have revitalized this hop and you should be able to get it now.

Ted Danyluk said...


Thanks for the info. I've brewed a 100% Simcoe amber ale called Simcoe 100. It turned out much like a barleywine, with tons of bitterness and deeper hop flavors that almost cancelled out what should have been a more fresh and bright taste and aroma. I could see using Simcoe more delicately in the finish, to see if these pine notes come out.