![]() ![]() A bit of hop powder at the bottom of the glass (maybe the knee-high has a tear.). Fantabulous head retention, floating above the rim. Not especially deep, but an enticing mixture of fruit without being one-note.Īppearance – Hazy yellow, just about perfect for this emerging style. Tropical fruit (mango and pineapple) likely a synergy of yeast and hops. Smell – Distinct Nelson comes through: fruity-catty white wine. Then I loaded up with Nelson Sauvin and Mosaic for the hop-stand and two rounds of dry hopping!įor the other half of this batch I fermented with WY3068 Weihenstephan Weizen and hopped with Citra and Amarillo, sort of a Fortunate Islands variation I’ve been threatening for a few years… tasting notes for that later this week! ![]() I wanted to put my standard water profile and hop-timing and apply them to a beer fermented with WLP644 Sacch Trois (which I used in a West Coast IPA back when it was still named Brett Trois).Īs it is for summer drinking, I kept the alcohol low, but did everything I could to bolster body and mouthfeel by adding malted wheat, Golden Naked Oats, and mashing towards the mid-high end of the saccharification range, and sulfate-to-chloride at 120:100 PPM. There are almost certainly lots of other strains that could work well, like my friend Scott Janish’s California Lager version (delicious!). There are three English-origin strains that ferment most examples of the style ( Whitbread, Boddington’s, and Conan). A good reason not to worry about a few PPM one direction or another in your brewing water. Tree House Alter Ego finishes at 421 chloride and 336 sulfate in comparison (according to an analysis emailed to me). However, finished Heady Topper tested at 339 PPM chloride and 468 PPM sulfate. For example, an observant viewer of this video noted that The Alchemist's water starts around 10 PPM chloride and they adjust to 30 PPM, but target hardness is 750 (requiring a huge gypsum addition). The question is how reliable are the amounts of chloride, sulfate in the finished beer as targets for brewing water? It turns out that the grain are altering the profile considerably. There are some interesting mineral analysis of finished NEIPAs. I bottled one from this batch off tap for a friend and he didn’t have a chance to open it for two weeks… big mistake. For me New England-style IPAs are a good argument to keep homebrewing them because they are so delicate, even compared to West Coast variants! Mike Karnowski of Zebulon Artisan Ales (and the highly informative Homebrewing Beyond the Basics) was speaking about NEIPAs and included pictures of a dramatic darkening with only a few weeks of bottling. While we were talking brewing at the Wicked Weed Funkatorium, he mentioned that he rarely brews IPAs other than to trial new hop varieties because there are so many great IPAs to drink in St. Stan Hieronymus was there speaking about his new book: Brewing Local. It was a fantastic excuse to talk and drink beer with some brilliant brewers. Ferment at 68 ☏ for two weeks and carbonate to 2.3 volumes.I was in Asheville, NC for the second annual Asheville Homebrewers Conference this weekend. At the end of the boil there should be 14 gallons of wort. Boil 90 minutes, adding ingredients as indicated. Sparge with 9 gallons water at 168 ☏ to collect 17 gallons of water. ![]() Mash the grains for 60 minutes with 13.3 gallons of water at 166 ☏, to reach a mash temperature of 152 ☏. at 10.6% alpha acids)Ĥ packages Wyeast 1056 (American Ale) yeast at 10.6% alpha acids)Ĥ2.4 AAU Centennial hops (5 min.) (4 oz. at 13.4% alpha acids)ġ5.9 AAU Centennial hops (20 min.) (1.5 oz. at 12.5% alpha acids)ģ3.5 AAU Chinook hops (20 min) (2.5 oz. This is the gold medal recipe in the Specialty IPA category from the 2017 NHCĢ5 AAU Hallertau Magnum hops (60 min.) (2 oz. ![]()
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