Friday, November 13, 2009

Isaac The Great: APA

Last Monday, a good friend has come back to brew more hoppy beer. This time, as part of a birthday gift, it's a batch he brewed to take home and enjoy for himself and his group of friends. He likes hoppy beers, and this one is not only a big batch of IPA, but it will be separated into 2 different dry hopped versions.

The base beer is pale and bittered generously with about 40 IBUs in the 60min addition. Enough flavor hops were added to create the foundation for extra dry hops in the finish. The malts were kept pretty simple with lighter Lovibond crystal malts for a clean sweetness and a dose of aromatic and biscuit malts for a touch of toasted character and overall malt aroma.

Using Warrior hops at the 60min addition quickly answered my question to use them as flavor and late boil hops. The intense, and almost foul aroma rising from the boil after a few minutes of tossing them in, was an indication they might spoil any delicacy in hop flavor. I strongly recommended we replace them with Chinook. At first they didn't want to, but after about 30 minutes of insisting, both Casey and Isaac let go of the idea. However, I would let him use Warrior for dry hopping if that's really what he wants.

The brewday was a lot of fun. I thank Felipe for letting us borrow his stainless kettles and demijohn and for swinging by. Casey is the first brewing guest to actuall pick up brewing literature and "read" it. And when it comes to wiping pot lids, Isaac...you're a champ. Thanks for a fun brewday!

Isaac the Great: APA

Grains
17. lbs. Organic American 2-Row Pale
1.0 lbs. Amer. Crystal 10L
1.0 lbs. UK Crystal 25L
.75 lbs. Belg. Biscuit
.25 lbs. Belg. Aromatic
.50 LBS. CaraPils


Hops
1.0 oz. Warrior, 15.8%, pellet, 60min
.50 oz. Centennial, 9.1%, pellet, 60min
1.0 oz. Ahtanum, 5.2%, pellet, 15min
.33 oz. Amarillo, 7.5%, pellet, 15min
.33 oz. Chinook, 11%, pellet, 15min
1.0 oz. Ahtanum, 5.2%, pellet, 5min
.80 oz. Centennial, 9.1%, pellet, 5min
1.0 oz. Ahtanum, 5.2%, pellet, KO
.66 oz. Amarillo, 7.5%, pellet, KO
.66 oz. Chinook, 11%, pellet, KO


Dry Hops
1.5 oz. Warrior, pellet, in 4 gallons
1 oz. Ahtanum & 1 oz. Cascade, pellet, in 4.75 gallons


Yeast
Wyeast 1056: American Ale decanted pint starter

Brew Day Stats

Brewed: 11/9/09
Racked: 11/22/09
Bottled: 12/1/09

Water Adjustment: 1/3 water distilled
Strike: 2 tsp Gypsum, .5 tsp CaCl, 3g Epsom, .75 tsp Acid Blend
2nd Sparge: 1.5 tsp Gypsum, 3g Epsom
Boil: .5 tsp Kosher Salt

H2O/Grain Ratio: 1.2 qt/lb
Mash Ph: 5.3
Sacch. Rest Temp/Time: 151°F/60min
Mash Out Temp/Time: n/a
1st Batch Vol/SG: n/a

2nd Batch Sparge H2OTemp/MashTemp: n/a
2nd Batch Vol/SG: n/a

Pre-Boil Vol: 13 gal
Pre-Boil SG: 1.054
Boil Time: 90min
Post-Boil Vol: 10.5
Mash Efficiency: 76%

OG: 1.054
IBU: 56
Color/SRM: Deep Gold/7
Ferment Temp: 67°F

FG: 1.009
ABW: 4.7%
ABV: 5.9%

3 comments:

nanoking said...

Thanks for posting the recipe. I look forward to hearing how the dry hopping goes. I just brewed a similar brew but with Belgian pale as the base malt. I enjoyed the interplay between the Chinook and the special B malt I added.

Question - how did you decide on your water chemistry? Thanks for the detailed breakdown on how you adjusted for strike, sparge, boil. Don't often get that in a recipe.

I like to think I'm moving from the beginner to the intermediate phase of homebrewing. I'm taking a closer look at things like hop selection, water adjustment, priming level and consistency, temp control, etc.

Cheers,
Sam

Ted Danyluk said...

nanoking,

Thanks for writing in. I figure out adjustments in a spreadsheet with Chicago water next to other city waters, or profiles I like for certain styles. It takes a long time to understand results from fiddling around with water chemistry. Distilled is used to cut out bicarbonates to a certain starting point, and various brewing "salts" are added for hardness and hop accentuation. Additions in each "batch" of brewing water sortof spread out the ppm's fairly evenly. Once all flaws in all the other areas of the brewing process are eliminated, water chemistry starts to take the beer to new levels of quality. It's exiting, but it takes a long time, and many batches, to see results. Good luck with your progress, and experimentation. If you find out what you need to do with your local water, and apply water conditioning, let me know if you notice a difference.

Anonymous said...

im interested in tasteing reviews of some of these recipies..
apoloale@yahoo.ca