Blitzen’d – New England Style Christmas IPA

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A little blurry, but shows the color better

Blitzen’d was brewed on 11/11/16.  I’m getting around to this brew day post almost two weeks later after the beer has already been kegged on the second round of dry hops.  Oh well.  This beer is another in my line of New England style hoppy beers, but it’s a bit different than the juice bombs I usually make in this style.

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Brew day was a cool, clear evening

The inspiration for this beer was Sap by Tree House.  I never set out to clone beers though, and cloning Sap wasn’t my goal here, especially since I’ve never even had it.  I love the idea behind the beer though.  Sap is brewed primarily with Chinook hops to get those pine and herbal notes that the hop is known for.  Sap started off as Tree House’s Christmas IPA, though it apparently is in regular rotation now.  I love the idea of a Christmas tree inspired piney IPA mixed with the New England juicy style.  I imagine that Sap is truly reminiscent of pine sap, the Chinook giving that pine aroma and flavor while the NE IPA base calling to mind that golden stickiness of tree sap’s consistency.  Most of these types of beers, mine included, are made with hops like Galaxy, Citra, Mosaic, El Dorado and so on.  It’s fun to try other types of hops in this style to see the results.

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The burner, up close and personal

In keeping with Sap’s spirit, I mostly used Chinook hops in this beer.  This might be my first time ever using Chinook hops now that I think about it.  Simcoe takes a supporting role to give the beer a bit more depth of flavor, as well as a bit of fruitiness.  Simecoe is also known for having a very unique pine aroma, but I’ve also gotten pineapple and citrus from it was well, especially when used in a NE style IPA.  I’ve always used Simcoe with fruity hop varieties though, never with another piney or herbal hop.  I’m really excited to see what happens with this beer.

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Prepping my brew water

I’m also trying out a new hop schedule that I’d like to implement in all my future New England style IPAs/DIPAs.  Almost like a template to get my bitterness and flavors where I want them.  I’ll be using .5oz of Apollo hops for bittering, and then 1oz of Apollo at 10 minutes.  All flavor and aroma hops then go into a hopstand and massive dryhops.  I had been using hops like Citra and Galaxy or whatever in 10 minute additions, but when you do a 30 to 45 minute hopstand on top of that, I’m wondering how much flavor those are really contributing in the end or if its more bitterness?  I’m thinking rather than potentially wasting expensive flavor and aroma varieties in an addition where I might not be maximizing their use, why not use just a single ounce of Apollo to get the same bitterness and maximize my whirlpool and dryhops.  Every clone recipe I’ve seen for Trillium beers uses this method, just with Columbus rather than Apollo.  I prefer Apollo since it seems less sharp to me.  Blitzen’d is my first shot at what will hopefully be my IPA hop schedule template going forward.

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Staying warm around the kettle

The grainbill is a bit different from my usual New England base beer, but not by much.  Most of these beers I make are a golden/light orange color, very orange juice-like in appearance.  I’m going for a more deep glowing orange appearance for this one.  I had some English dark crystal on hand that I used in a previous batch, so I used a bit of that for color.  I also had some light caramalt to had just a bit of sweetness.  I skipped my usual honey malt in this one.  Honey malt is great for adding a bit of fruity sweetness to help with the juiciness of my NE IPAs, but I didn’t want that sweetness to detract from the pine of the Chinook and Simcoe.  I figured a small amount of the light caramalt will still contribute just enough to add some depth of flavor.  Other than that, my usual flaked oats and white wheat are there to achieve the creamy body that the style is known for.

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Brew day was pretty smooth for the most part with one exception.  I overshot my mash temp by about five degrees, and then overshot my sparge temp as well.  To compensate for this I added ice to bring me to my 150 degree mash tempt and 168 degree sparge.  Well, that turned out to be a problem because I undershot my OG of 1.068 by a few points in the end due to the added water volume.  The recipe posted here was adjusted with the new OG of 1.065, which isn’t a bit deal, but its worth noting.  Other than that, everything went smoothly.  The beer was boiled for 60 then I did a 30 minute hopstand prior to chilling.  The beer fermented for 3 days at 65 degrees.  I added the first round of dryhops on day three and ramped the temperature to 70 to help the beer finish out, though activity had slowed by then.  The beer was fermented for another five days on the dryhops.  I normally have these posts typed prior to kegging, but I’m a little behind.  I’m typing this on 11/23, two days after I kegged this……soooooo see below the recipe for the keg update like I usually do.

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Alyssa’s first brew day!

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10 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 68.4 %
2 lbs Oats, Flaked (1.0 SRM) Grain 2 13.7 %
White Wheat Malt (2.4 SRM) Grain 3
Acidulated (Weyermann) (1.8 SRM) Grain 4
Caramalt (Thomas Fawcett) (15.0 SRM) Grain 5
Carapils (Briess) (1.5 SRM) Grain 6
Crystal, Dark (Simpsons) (80.0 SRM) Grain

Apollo
Chinook
Simcoe

Kegging Update:  This beer was kegged on 11/21/16 on the second round of dryhops.  The transfer went smoothly under my usual closed Co2 transfer process.  The FG came in at 1.015, a point or two higher than I would have liked, but thats ok.  The ABV on this beer is 6.5%.  The hydrometer sample tasted really good, it definitely had some pine notes mixed with a bit of grapefruit and pineapple.  I should be ready to drink in another five days or so.

Tasting Notes 12/05/16:

Appearance:  Blitzen’d pours a deep golden orange with a white head supported by fast, tiny bubbles.  It has the typical juice-like appearance of my other New England IPA’s which in my opinion is a thing of beauty.

Smell:  The aroma of Blitzen’d is pretty interesting.  There’s definitely pine from the Chinook and Simcoe, but there’s more fruitiness than I would have expected.  There’s prominent aromas of orange citrus, a bit of peach, some papaya, and some pineapple.  I dare say the fruit is even more prominent than the pine.  I’m sure some of the fruit comes from the Simcoe, but I think the 1318 yeast probably provides a lot of those fruity aromas as well.  I get a lot of those same citrus/peach/pineapple aromas in most of my pale ales using this yeast, so I’m sure its a contributing factor.

Taste:  This beer has a pleasant mild bitterness that quickly gives way to a predominant herbal flavor that I’m pretty sure is the Chinook hops from what I remember from other beers I’ve had where they feature.  There’s just a hint of piney resin in there as well.  The Simcoe hops provide a bit of pineapple and citrus in addition to the resin, and the 1318 yeast flavor profile tends a bit towards a peach flavor when used in beers like this.  There’s a bit of underlying sweetness here, but it’s not juicy in the way most of my beers of this style are and that’s good since juicy wasn’t the goal here.

Mouthfeel:  Medium carbonation with a medium body.  As usual with beers with this percentage of oats and wheat, there’s a smoothness and fullness without feeling heavy and chewy.  The beer remains dry enough that it’s easy drinking.

Overall:  I’m really interested to try Tree House Sap after this beer, I’d love to know what flavors they get out of those Chinook hops, and what they do with the malts to balance it.  All in all, this is a fine, tasty beer, but if I’m being 100% honest I expected more.  Maybe I’m not the biggest fan of Chinook hops since I had a pale ale from Goose Island featuring Chinook that didn’t do a whole lot for me, and it had a similar flavor.  This beer is different being a New England style beer than anything I’ve ever had from Goose, and I DO like it, but it just doesn’t blow me away in the way I’d hoped it would.  Again, I admit I’m being really picky here.  I’d be interested to brew this beer again with some major tweaks.  I think I’d make Simcoe the star of the show and either scale the Chinook back or replace it entirely.  I’d also make it a bit darker orange, just to set it apart a bit more than my usual pale ales.  I’m not sure what I’ll do next year though, I kind of missed brewing my Black December this year, but I’d like another crack at this with some changes.  We’ll see next year!

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White Death (Version 7) New England Style DIPA

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White Death was brewed on 10/10/16.  Well well well, here we go again!  I knew I wanted to brew another batch of this beer before long, and there wasn’t much I wanted to change about it.  Since the last time I brewed this beer, Chicago has had a few breweries come out with some truly great examples of the New England IPA style.  Breweries like Mikerphone and their Special Sauce beers, Hop Butcher’s Galaxy Bowl, and The RAM’s Juicy have all been stellar beers that I just couldn’t get enough of.  The more I had these beers, the more things I realized that I needed to tweak to get White Death to be 100% where I want it.

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A couple tools of the trade

One thing I wanted to improve was just the overall saturation of hop flavors and aromas.  Sadly for my wallet, this just meant more hops.  There’s basically a pound of hops in this recipe, and the vast majority of those are in the hop stand and dry hop.  I’m not sure if this is overkill or not, I’ll have to see once this is done and see if there’s anywhere I can scale the hops back a bit without losing any flavor or aroma.

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Me, giving the mash a good stir

Looking back, I love how I said I wouldn’t change much if anything with that recipe last time, and just look above.  What can I say, I love tinkering with my recipes, but I really think this will get me where I want to be!

As for the brew day itself, it went about as perfect as it gets.  I was with my friends Jason and Dave, so I had plenty of help when I needed it.  I hit my mash temp right on the dot.  I mashed for an hour and then sparged.  Once the boil got going, I had some time to relax and have a couple beers with the guys.

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Jason stirring the mash

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A nice fall day for brewing some DIPA

Below you’ll see my hop additions, and that’s without the dry hop!  I added Citra and Mosaic at 10 minutes left, and got my chiller going at flameout.  I brought the beer down to 180 degrees and added a hopstand charge.  I let those hops steep for 45 minutes, chilled down to pitching temperature, and took my OG reading.  Right on the money at 1.075!  I swear, this brew day went too good to be true, I’m waiting on some disaster with the yeast or I’ll drop the carboy at kegging or something.

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The boil and hopstand hops…there’s anoth 8oz for the dry hop!

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My brew assistants Jason and Dave

I’ve said it before that this is my favorite beer that I brew, and this is the most excited I think I’ve ever been about a batch that I brewed.  I really think this recipe nailed the style, and I executed everything on brew day.  Hopefully the repitched slurry of Wyeast London Ale III yeast do their job, and I minimize any oxygen pickup during dry hopping and kegging.

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Pale Malt (2 Row)
Oats, Flaked
White Wheat Malt
Carapils
Honey Malt
Corn Sugar

Apollo
Citra
Galaxy
Mosaic

Keg Update 10/18/16:  The beer was kegged on the second round of dry hops.  The FG came in at 1.014, right on target to get my 8% ABV!  The sample I took was absolutely fantastic tasting, tons of juicy hop flavor.  I can’t wait to see what another four ounces of dry hops does!

Tasting Notes 11/3/16:

Appearance:  White Death pours a deep golden orange color with a beautiful haze.  If you you dig New England IPAs, you’ll love this.  The beer beer looks like its glows under a light source, its really a beautiful beer.  The appearance really enhances the juicy feel of the beer.  The head is fluffy and white and maintained by lively tiny bubbles.  The head eventually dissipates and fades to the side of the glass where it clings as nice, sticky lacing.

Smell:  So, so juicy smelling.  Its like opening a blended bag of hops and putting your nose in.  It smells like a smoothie made of orange and a bit of generic citrus, pineapple, peach, berry, passion fruit and mango.  It’s just very juicy!  I feel like I’m overusing that term, but it’s really the best descriptor.  I love how the Galaxy hops really amped up that peach and tropical fruit aspect.  The yeast esters further compliment the fruitiness of the hops.  If you want floral notes or piney resin, look elsewhere.  This beer is like a glass of carbonated fruit juice blend with some alcohol.

Taste:  The bitterness is very mild and so smooth, but its enough to keep the beer from being too sweet.  The taste follow the nose with predominant flavors of orange, pineapple, mango, and peach.  There’s lighter hints of passion fruit, lemon zest, and a bit of berry.  Malt definitely takes a back seat here, but I love the way the sweetness and slight fruitiness of the honey malt compliments the hops.  The 1318 yeast provides a wonderful profile that really enhances everything else going on with this beer.

Mouthfeel:  Silky smooth from the wheat and oats.  The body is on the fuller side of medium, with lighter medium carbonation that enhances the creamy body.  Even the body of this beer is juice like, and it really enhances the aromas and flavors.  I feel like I’ve gotten close with previous beers in terms of mouthfeel, this is the first time I’m really nailed it on the head.

Overall:  Yes!  Yes yes yes!  This is truly the beer I’ve been trying to make!  The almost pound of hops I put in this beer truly turned out to be worth it.  This beer is so saturated with hop flavor and aroma, I’ve never brewed anything quite to this level.  The addition of Galaxy rather than Amarillo really played well with the Citra and Mosaic.  It was an improvement for sure with what I was going for.  I think the higher percentage of oats and wheat really made the body perfect on this one.  The dry hop is right on the money.  I’d love to shave a couple ounces of hops off somewhere if I could to keep the cost down, but I don’t want to lose anything from this spectacular beer.  I might up the Apollo at 60 to .5 oz, then do an ounce of Apollo at 10 and save all my flavor and aroma hops for flameout and dry hops.  I also might be around the end of this pitch of 1318, though that doesn’t factor into the actual recipe design.  I’ve never had this beer even get close to clearing at all until the very end of the keg on my last batches.  I just harvest slurry from my fermentor without washing it, and I’m thinking I’m getting more and more flocculant pitches.  Every three or four days I need to agitate the keg a bit to get more of those hop oils and yeast back into suspension.  That seems to be the key with beers like this.  It loses some flavor when it clears since there isn’t much going on behind all those wonderful hop oils.  This beer is the best beer I’ve made…..period.

Hop Harvest IPA 2016

dsc_1148Hop Harvest IPA was brewed on 09/18/16.  This beer marks the first time I’ve had access to freshly picked hops!  A coworker of mine, Steve, is a fellow homebrewer who happens to also grow his own hops.  I showed up to work and found a bag of about three and a half ounces each of freshly picked and dried Nugget and Cascade hops!
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I brought the hops home that night, measured them out in 1 ounce bags, flushed with Co2, and then put them in the freezer until brew day a few days later.  The flavor fresh hops impart is supposed to be unique and intense when compared to using pellet hops.  I had about 6 and a half ounces to work with here, so that’s not a ton given that whole cone hops have more plant material that doesn’t impart anything to the beer than pellets do.  I figured to get the most out of this beer I needed to both do a smaller batch to make the amount of fresh hops I had go further, and I needed to supplement them with some pellets.

I bought two ounces each of Cascade and Nugget pellets to use during the boil and first round of dry hops, saving all my fresh hops for the hopstand and keg dry hops.  If you read my blog, you know I make my pale ales in the New England/Northeast style.  I always do a round of dry hops in the fermenter while primary fermentation is still active.  I used an ounce each of Nugget and Cascade pellets in the fermenter just for ease of removal.  Getting bagged whole cone hops out of the carboy would be awful, and not bagging them would make yeast harvesting difficult.  So pellets it was.  An ounce and a half each of my freshies were saved for hopping in the keg.

Cascade and Nugget are not the trendiest types of hops, and I’ll be interested to see what these classic American hops do in the new school NE hoppy style.  Cascades are still citrusy, and I can see Nugget fitting in here too.  Nugget can lean more towards the herbal, pine and spice side of things, but I’ve had strictly Nugget hopped beers that were fruity as well. Cascade and Nugget aren’t the Citras and Mosaics of the IPA world anymore, but that’s kind of appealing here, combining old and new.  I’ll also be excited to see what using fresh hops brings to the table as far as flavor and aroma intensity goes.  In reality, 6 ounces of fresh cones isn’t a lot by today’s pale ale standards, so I’m hopping that by doing a smaller batch I was able to stretch them a bit further.

Brew day was a madhouse, but in a fun way.  I was given two one gallon brew kits by my friend Andy, and I decided to put them to good use.  While I was brewing my fresh hopped pale ale, I had two batches of one gallon all grain beers going on the stove.  Needeless to say, I had my hands full.  Things were pretty hectic, but everything turned out well for the most part.  The Hop Harvest ale went really well, I hit all my numbers.  I mashed in at 152 for 60 minutes, sparged, and got my 60 minute boil going.  I used some of my Cascade and Nugget pellets in the boil, and saved a bit for a flameout addition.  I had a big addition of fresh hops go in right at flameout, and I steeped the hops in a hopstand for 45 minutes to let those freshies really soak in.  After the hopstand I chilled to about 70 degrees, took my hydrometer sample, and poured through my strainer into the carboy.  My hydrometer sample came in at 1.058.  The beer fermented at 68 degrees for 4 days.  I hit it with the first round of dry hops on day 4 and ramped the temp up to 72 to help the yeast finish out.

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Recipe Specifications
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Batch Size (fermenter): 4.00 gal
Estimated OG: 1.058 SG
Estimated Color: 6.2 SRM
Estimated IBU: 36.6 IBUs
Brewhouse Efficiency: 73.00 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
5 lbs 8.0 oz Pale Malt, Golden Promise (Thomas Fawcet Grain 1 64.5 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 2 11.7 %
1 lbs White Wheat Malt (2.4 SRM) Grain 3 11.7 %
6.0 oz Honey Malt (Gambrinus) (25.0 SRM) Grain 4 4.4 %
4.0 oz Carapils (Briess) (1.5 SRM) Grain 5 2.9 %
4.0 oz Munich 10L (Briess) (10.0 SRM) Grain 6 2.9 %
2.5 oz Acid Malt (3.0 SRM) Grain 7 1.8 %

0.25 oz Nugget [13.00 %] – Boil 60.0 min Hop 8 15.3 IBUs
0.75 oz Nugget [13.00 %] – Boil 10.0 min Hop 9 16.6 IBUs
0.50 oz Cascade [5.50 %] – Boil 10.0 min Hop 10 4.7 IBUs
2.50 oz Nugget [13.00 %] – Steep/Whirlpool 0.0 Hop 11 0.0 IBUs
2.00 oz Cascade [5.50 %] – Steep/Whirlpool 0.0 Hop 12 0.0 IBUs

1 oz Cascade [5.50 %] – Dry Hop 1
1 oz Nugget [13.00 %] – Dry Hop 1

1.75 oz Cascade [5.50 %] – Dry Hop 2
1.5 oz Nugget [13.00 %] – Dry Hop 2

London Ale III (Wyeast Labs #1318)

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 8 lbs 8.5 oz
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Name Description Step Temperat Step Time
Mash In Add 10.66 qt of water at 163.7 F 152.0 F 60 min

Keg Update 09/29/16:  I kegged this beer last night on 2.25 oz of fresh Nugget and Cascade hops.  I used some stainless steel washers to help keep the bag weighted down.  I took my final hydrometer sample and it came in at 1.012, giving me an abv of 6%!  The sample tasted nice already, with citrus and some herbal and pine notes.  I’ll be anxious to see jhow this turns out!

Tasting Notes 10/12/16:

Appearance:  Hop Harvest pours a cloudy orange color with gold highlights.  This beer started with the usual level of juice like haze I get in my New England style beers, but as the keg has gone, it’s begun to settle out a bit.  Its still hazy, but not turbid.  The beer has a nice white head that dissipates fairly quickly.

Smell:  I’ve never used Nugget hops, and its been a while since I’ve used Cascade, so I’m not sure how much the fresh hops differ from the usual pellets, but this beer has a unique smell.  The dominant smell almost reminds me of being in a forest after a rain shower.  Its a very fresh floral and herbal note I think, with citrus and a bit of peach underneath that.  I’m guessing the peach comes from the 1318 esters, while the citrus should be the Cascade.  I’m thinking the herbal and floral notes are from the Nugget hops.

Taste:  This beer benefits from the stirring the keg up periodically, otherwise its a bit bland for a NE style pale.  The bitterness would be mild in a more flavorful beer, but there’s not a ton of hop flavor, so the bitterness sticks out a bit more.  There’s a spicy herbal flavor, with just a hint of grapefruit and peach beneath that.  The Golden Promise and honey malt add a bit of complexity to keep the beer from seeming boring, but there’s a bit of harsher bitterness in the finish.  Don’t get me wrong, this is a decent beer, but its pretty balanced and certainly not a hop bomb.  Its just a bit bland.

Mouthfeel:  Pretty nice body on this,  but nothing special.  Medium carbonation.  The bitterness in the finish creates a drier feeling on the tongue that interferes with what would otherwise be a smooth finish.

Overall:  I can’t say I’m necessarily let down here since I didn’t really have any expectations for this beer, but I’m certainly not impressed with it either.  I think the issue comes down to the amount of hops used.  The fresh whole cone hops have a lot more plant material by ounce, and while the aroma and flavor they provided was raw and pretty cool, I just didn’t have enough.  I should have done an even smaller batch to really make the most of them, but oh well.  I’d love to try another fresh hop beer though, and it was cool getting to use some varieties that I don’t use much if any of.  In the grand scheme of things, this is a forgettable beer.  I’ve brewed plenty worse, but I’ve certainly brewed better IPA’s.

 

Kangaroo Scallywag – New England Style IPA With Nelson Sauvin and Galaxy Hops

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This beer was brewed on 07/10/16.  Kangaroo Scallywag is another in my series of New England/Northeast style beers.  This one is an American IPA.  It’s been a year since I’ve brewed one.  I tend towards brewing doubles in the 8% range or going lighter with APA’s so I figured a standard IPA brew day was about due.

The original plan for this beer was to use Azzaca hops rather than Galaxy, and the beer’s name would have been different.  I’d been reading about Azzaca hops and they sound like they’d be great in this type of beer.  I’d never used them so it would have been fun to try them out alongside the Nelson hops for a super fruity IPA.  When I got to my LHBS I saw they were out.  I still got a bunch of Nelson Sauvin hops from New Zealand and I wanted another fruity hop to go with it so I figured I may as well just make this a Southern Hemisphere IPA and go with Australian Galaxy, hence the Kangaroo part in the name.  While I’ve only used Nelson once prior, I know plenty of commercial beers that pair it with Galaxy, so I know I’m in for a delicious hoppy treat.

There were a few aspects of this beer that were new to me, but let’s start with what’s the same.  I went with my usual 2 Row base, I used both White Wheat and flaked to give it that smooth creamy body, some carapils for the same, and my hop schedule is my usual for this type of beer.  I kept my water chemistry treatment in line with what I usualy do for this style of beer which is heavier on the chloride and lighter on the sulfate to help achieve that smooth easy bitterness that this style of IPA is known for.

As for the differences, there were a couple.  This is my first time using honey malt in a hoppy beer, though I’ve seen plenty of recipes that have so I’m hardly doing anything outside of the ordinary.  I’m interested to see how it compares to the light caramalt I usually use for color and a hint of sweetness in my hoppy beers.  If it adds a little extra complexity I might have to sub honey malt into some of my other recipes.  The other new factor in this beer wasn’t a new ingredient, but rather a new method for me.  I’d never wanted to go through the hassle of harvesting and washing yeast.  It seemed like more work and risk of infection than I wanted to deal with.  By just buying a couple packs of yeast on brew day and just pitching those, I felt like I eliminated one extra variable where something could go wrong.  While that’s a safe way to do things, it gets expensive.  Yes the ease of just pitching a couple packs of yeast is nice, but it adds up money wise.  I read an article on one of my favorite blogs, Ales of the Riverwards,  about just harvesting the slurry from the fermenter and directly pitching that slurry into another batch without going through a washing process.  It sounded interesting, so I harvested the Wyeast 1318 London Ale III from my Serrated Summer Ale in mason jars and kept it in the fridge.  As the article I linked to describes, its good to keep as much trub and hop matter out of the harvested slurry as possible, and I think I did a good job of that.  I was excited to try harvested slurry for the first time here.

Sorry for the lack of brew day pictures, I didn’t bother with the camera for this one.  The brew day itself was the usual processes and procedures.  It was just my friend Steve and me, so it was a pretty quiet day.  I mashed in at 150 for an hour, did my usual batch/dunk sparge with the grain bag, and boiled for 60.  I had to cut my hopstand from 30 minutes to 20 as I was up against the clock trying to get this done before leaving to go play in my hockey league.  I chilled the beer down to about 95 degrees before I had to leave, so I put the beer in my fermentation fridge and set it to run while I was gone.  I came home and the beer was around 70 degrees so I took my hydrometer sample and then I measured out about 200 ml of 1318 slurry and pitched it.  They hydrometer sample came in right at my expected 1.064 after I adjusted for temperature.

It took until the next evening before I saw signs of fermentation, but it took off like a rocket at that point.  I added an ounce of Nelson and Galaxy after 4 days of active fermentation, and I’ll post an update when the beer is kegged.

Recipe Specifications
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Boil Size: 7.00 gal
Batch Size (fermenter): 5.75 gal
Estimated OG: 1.064 SG
Estimated Color: 5.6 SRM
Estimated IBU: 63.3 IBUs
Brewhouse Efficiency: 74.00 %
Est Mash Efficiency: 74.0 %
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
10 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.0 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 2 7.2 %
1 lbs White Wheat Malt (2.4 SRM) Grain 3 7.2 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 4 3.6 %
8.0 oz Honey Malt (25.0 SRM) Grain 5 3.6 %
5.0 oz Acid Malt (3.0 SRM) Grain 6 2.3 %

1.00 oz Warrior [15.00 %] – Boil 60.0 min Hop 7 48.1 IBUs
0.50 oz Galaxy [14.00 %] – Boil 10.0 min Hop 8 8.1 IBUs
0.50 oz Nelson Sauvin [12.00 %] – Boil 10.0 min Hop 9 7.0 IBUs
2.00 oz Galaxy [14.00 %] – Steep/Whirlpool 0.0 Hop 10 0.0 IBUs
2.00 oz Nelson Sauvin [12.00 %] – Steep/Whirlpoo Hop 11 0.0 IBUs
1 oz Galaxy [14.00 %] – Dry Hop 1
1 oz Nelson Sauvin [12.00 %] – Dry Hop 1

1.5 oz Galaxy [14.00 %] – Dry Hop 2
1.5 oz Nelson Sauvin [12.00 %] – Dry Hop 2

London Ale III (Wyeast Labs #1318)  200 ml slurry repitched from previous batch

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs 13.0 oz
—————————-
Name Description Step Temperat Step Time
Mash In Add 17.27 qt of water at 161.4 F 150.0 F 60 min

Sparge: Batch sparge with 2 steps (0.84gal, 3.50gal) of 168.0 F water

Water Profile:

Ca+2                  Mg+2                  Na+                    Cl-                  SO4-2               HCO
139.2                  12.0                   10.0                   151.9               96.4                 120.571

Kegging Update 07/19/19:  I kegged this beer to sit on another round of dry hops for the next five days.  I took my hydrometer sample and was thoroughly disappointed.  For whatever reason, this beer only got down to 1.020.  It was fermenting like crazy, almost requiring a blowoff tube, so I’m really surprised.  1318 is a quick fermenter, so I’m guessing its done.  Maybe my pitch rate was off if I had more trub in the pitch than I expected?  I’m not sure.  I’m hesitant to use any yeast harvested from this batch since it didn’t really perform.  My ABV is only 5.8 on this one, more of a pale ale than IPA, but the flavor was still nice.  Can’t win them all I suppose.  UPDATE 07/24/16:  I removed the dry hops and noticed that there was a ton of foam in the keg when I opened it.  I wondered if I had roused the yeast when I transferred so I figured why not take another hydrometer sample and see.  It got down to 1.015!  Hell yes.  So my final ABV on this beer is 6.5%, right in line with what I wanted!  The hydrometer sample tasted great, I have high hopes for this one.

Tasting Notes 08/15/16

Appearance:  Kangaroo Scallywag pours a glowing orange color with golden hues mixed in.  A typical looking New England style IPA, this beer is very hazy and juice like in appearance.  The beer pours with a sift white head that sticks around then clings to the side of the glass.  A pretty beer for sure if you dig this style like I do!

Smell:  This beer has a huge bouquet of fruity aromas.  In my opinion, the Nelson sticks out over the Galaxy, but both are evident.  The classic vineyard grape aromas from the Nelson blend with notes of mango and pineapple.  There’s more tropical fruit and not much in the way of citrus in the aroma.  There’s a aroma that Southern Hemisphere hops tend to have in common and its evident here.  I wish I could put my finger on the exact quality they have, but I can’t.  There’s an almost Belgian ester aroma to the aroma, but it doesn’t carry to the flavor.

Taste:  The bitterness in this one is so smooth.  It quickly gives way to  beautifully saturated hop flavors.  Again, I feel the Nelson shines through a bit more with its grape like fruitiness, but the mango and pineapple from the Galaxy are close behind.  This beer is like tropical fruit juice, its so tasty!  There’s a pleasant sweetness in the finish without coming across as malty.  I’m sure its a mixture of hop flavors and sweetness from the malt bill, specifically the honey malt.

Mouthfeel:  This beer is very soft on the palate, with what could be described as a pillowy mouthfeel.  The beer still finishes dry enough that it leaves you anxious for another sip and remains very drinkable.  The carbonation is medium and the beer leaves sticky lacing on the glass.

Overall:  I was worried about this beer when it went into the keg due to what seemed to be the yeast crapping out on me.  Either they were still working or the transfer to the keg woke them back up, but either way, they got the job done and I’m very happy with these results!  I really like Nelson and Galaxy together, they produce so much fruit flavor in a beer like this.  I’m a big fan of the subtle sweetness of the honey malt in this type of IPA when used in the right amount, and I’ll be interested to use more of it going forward.  I’m not sure of anything I’d want to change if I was to brew this one again.  I’m sure it’ll be a while if I do just because there are always new hop combos I want to try and other beers I’d like to revisit first, but put this beer firmly in the “Would brew again” category!

Reinvention – New England Style American Pale Ale

DSC_1051This beer was brewed on 04/30/16.  This is a new recipe that I’m trying for what will become something of a house pale ale I may brew whenever the need for a easy drinking hoppy beer may arise.  This beer should be light, but not thin.  It should lean towards hop forward without being hop juice.  And it should sessionable without being a light beer.   Though its a recipe I’ve never tried, its certainly not a departure from my wheelhouse of New England Pale ales.  I titled this beer Reinvention.  My personal life has seen a number of changes lately, so I figured this would be an appropriate name for this beer!  Beyond my personal reasons, I feel like these new breeds of New England style hoppy beers are reinventing what American hoppy beers can be like.  Gone is the focus on clarity and assertive bitterness, instead focusing on hop saturation in the flavor and aroma along smooth drinkability.  I’ve grown so bored with the typical copper colored IPA, the standard West Coast version.  Ok, so maybe reinventing hoppy beers is a stretch, but they’ve certainly rejuvenated my interest in them.

This beer is a New England style take on an American Pale Ale.  Think something along the lines of Trillium’s Fort Point Pale Ale, but scaled down a bit and with some different hops, or Hill Farmstead’s Edward .  I’m not going into detail about the New England style of APA/IPA/DIPA, I feel like I’ve covered it at length in some other blog posts on here, but this beer should certainly fit right into that style.

The base of this one is good old 2 Row, with some White Wheat to add some body and mouthfeel to the beer.  I added some carapils to enhance that effect.  I went with a higher dose of Light Caramalt in this one than I typically do with my IPAs and DIPAs to add a level of balance to this one.  It’s going to be a juicy, hop forward beer for sure, but I want there to be a nice malty sweetness to act as a good backbone.

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Mashing in!

 

 

 

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Enjoying a Surly during brew day, need to stay hydrated after all!

The hop bill on this beer should wind up fairly fruity.  Citra, Simcoe, and Amarillo all play well together.  The Simcoe should take on a pineapple, citrus, and a bit of pine when paired with the more citrus forward Amarillo.  The Citra should add even more citrus, a bit more tropical fruit, and maybe some dankness.  I’m excited to use more Simcoe here, I’ve phased it out of my latest take on my DIPA, White Death, but its still a hop I enjoy, especially when paired with even more fruit forward varieties.

DSC_0943

The boil!

This was the second half of my 4/30/16 brew day, I started this one immediately after completing my latest batch of White Death.  I had a little more company for this batch, and had a bunch of fun with my friends while I brewed.  It was a couple of their first times at a brew day, and it was fun to show them the process, though I could see the life draining from their eyes as I explained the ins and outs of the process in painful detail to them, I’m sure they’ll never be back!  Oh well, I’ll just bribe them with beer!  Anyway, despite the friendly distractions,  I was on my game the second batch of the day as well as the first.  I mashed at 153, just a degree short of my intended goal of 154.  I sparged and got my boil going with no issues.  I hit all my hop additions, and then cooled the beer to 180.  I did a 30 minute hopstand at 180, and then chilled the rest of the way down and pitched the London Ale III yeast at about 70 degrees.

I was just one gravity point shy of my intended SG of 1.056, coming in at 1.055.  I’ll take that any day, especially the first time brewing a recipe!  I filtered out as mush hop sludge as I could and into the carboy it went.

DSC_1023

White Death on the left, Reinvention on the right

This will ferment next to its stronger, older, brew day brother at 68 degrees.  The first round of dry hops will be at day five, the second will come when I transfer to kegs at day ten.

 

 

Ingredients:
————

Pale Malt (2 Row) US (2.0 SRM)
White Wheat Malt (2.4 SRM) Grain
Caramalt (Thomas Fawcett) (15.0 SRM) Grain
Carapils (Briess) (1.5 SRM) Grain

Warrior
Citra
Simcoe
Amarillo
 

Kegging Update:  This beer was transferred to the keg onto the second round of dry hops on 05/11/16.  The FG of the beer was 1.013, giving me an ABV of 5.5%, right around what I was hoping for with this beer!  The hydrometer sample tasted really good, there was nice balance to it, and I’m very anxious to try this carbed up!

Tasting Notes 05/27/16:

Appearance:  This beer pours deep gold with hints of orange.  This one’s hazy, but not quite at the level of some of my other beers that use Wyeast 1318 and a bunch of hops.  The head is white and sticks around the edges of the glass, leaving a good amount of lacing.  A really nice looking brew.

Smell:  Pineapple, papaya, citrus, and a hint of pine, floral, and berry are the predominant aromas I pick up in this one.  I love the pineapple and candied fruit aromas that Simcoe takes on in addition to the pine when used with other fruity hops.  There a pleasant undertone of sweet malt just barely perceptible under the hops.

Taste:  Very mild bitterness, but nice hop flavor.  Its not as saturated with hops as some other pales I’ve brewed, and I’m not sure why.  I’m being picky though, this is a fine beer and I’m really happy with the flavors.  I get a lot of citrus, some orange and grapefruit, some pineapple, and some grainy sweetness from the balanced malt profile.  While hop forward, its not hop juice.  A hint of resiny pine in the flavor as well.

Mouthfeel:  medium bodied and medium carbonation.  Its smooth, but it still finishes dry and crisp.  This one is very easy drinking, and is really nice as the weather is FINALLY warming up around here!

Overall:  A really nice pale ale.  Not sure how much I can really improve upon it.  The recipe is mostly sound, I did well on brew day, and the only hiccup I had was some keg sealing issues that I got sorted.  I don’t think I detect any oxidized hop flavors, but I thought the hops might pop just a bit more.  I think upon re-brewing this I’ll cut the caramalt down to a half pound.  I’m wondering if the sweetness is whats keeping the hops from popping more.  I’m not trying to be negative though, I’m still pretty damn pleased with this, and will certainly come back to it again!

White Death Version 6- New England Style DIPA

DSC_1048White Death 2

Here we go again!!!  This is the sixth version of this beer, and I’m confident after brew day that this will be the final recipe version.  We’ll see if that prophecy comes true when I taste this beer, but brew day went very smooth, I was on the money for the most part with my ingredients and my process.  The only hiccup on brew day was I accidentally put an extra teaspoon of gypsum in the mash.  It shouldn’t have too much of an impact on the final beer, but I figured it worth mentioning.

If this is your first time reading this blog then let me introduce you to White Death.  White Death is my favorite beer that I make.  It’s my house DIPA recipe that I intend on coming back to with regularity.  If I was ever to start a brewery, this would be my flagship.  Its the beer that I want as close to perfect as it gets.  White Death is a New England or Northeast style DIPA.  Think beers in the style of Treehouse, Trillium, Hill Farmstead, The Alchemist and so on.  If you’re unfamiliar with this style of IPA, the characteristics of these beers are a soft mouthfeel, a typically golden orange color, higher levels of haze, and an often juice like hop profile, huge on aroma and flavor while having restrained bitterness.  I’ve become obsessed with this style of pale ale, but sadly there are few examples around Chicago.  That means I just have to brew my own!

Like I said, this is version 6.  This beer began as a Heady Topper rip off using Conan yeast and a similar grist, just a hop bill tailored more to my taste.  Every subsequent recipe has gotten less like Heady specifically, and more tailored to my taste in this particular style.  This latest and hopefully final version of the recipe leans more towards Trillium and Treehouse beers.  Super juicy, super hazy, and super smooth.  I eliminated Columbus and Simcoe from this version, and subbed in Amarillo to compliment the Citra and Mosaic.  These three hops are all very citrus forward, more orange than grapefruit, and the three have tropical notes as well.  The Citra and Mosaic should even lend some pungent dank notes in addition to the fruit.  While this beer began with Conan yeast, I used Wyeast 1318 London Ale III in the last batch and it was my preferred yeast so that came back here.  I cut the sugar down to a half pound here down from 12 oz to try and keep more in the body.  I also upped the wheat in the grist to two pounds.  I’m really pleased with the design of this recipe and I can’t wait to see how this pans out.

DSC_0810

Me on the left, Steve doing the bag squeezing!

The beer was brewed on 04/30/16.  The brew day itself was really smooth aside from the one water chemistry hiccup mentioned above.  I mashed in at 152 for an hour.  I was a couple degrees above my target of 150, but I figured I usually lose a degree or two over the hour.  I did my version of a batch sparge for 15 minutes, and got my boil going.  This batch was boiled for 60 minutes, and I added the first round of hop stand hops right at flame out.  DSC_0812

DSC_0813

My helpers for batch one of my two part brew day!  Steve, Jason, and Brie!

I let those hops sit for 15 minutes and then chilled the wort down to 180 degrees.  I then added the remaining hopstand hops and let those soak in for an additional 30 minutes.  I then chilled the beer down to 65 degrees, filtered the beer through a strainer going into the carboy to get the hop sludge out, took a hydrometer sample and pitched my 1318 yeast.  My OG came in right on the money at 1.074.  Don’t you just love it when that happens!

The beer will ferment at 68 degrees.  Here’s my water profile for this after the extra addition of gypsum I accidentally added:

Ca+2        Mg+2          Na+          Cl-          SO4-2         HCO
167.5        5.7             4.0            157.0        168.4           0.5

Recipe Specifications
————————–
Boil Size: 7.00 gal
Batch Size (fermenter): 5.75 gal
Estimated OG: 1.074 SG
Estimated Color: 5.1 SRM
Estimated IBU: 60.0 IBUs
Est Mash Efficiency: 73.0 %
Boil Time: 60 Minutes

Ingredients:
————
Amt Name Type # %/IBU
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 76.8 %
1 lbs Wheat, Flaked (1.6 SRM) Grain 2 6.4 %
1 lbs White Wheat Malt (2.4 SRM) Grain 3 6.4 %
8.0 oz Carapils (Briess) (1.5 SRM) Grain 4 3.2 %
5.0 oz Acid Malt (3.0 SRM) Grain 5 2.0 %
5.0 oz Caramalt (Thomas Fawcett) (15.0 SRM) Grain 6 2.0 %
8.0 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 7 3.2 %

1.00 oz Warrior [15.00 %] – Boil 60.0 min Hop 7 44.8 IBUs
0.50 oz Citra [12.00 %] – Boil 12.0 min Hop 8 7.5 IBUs
0.50 oz Mosaic (HBC 369) [12.25 %] – Boil 12.0 m Hop 9 7.7 IBUs

1.50 oz Citra [12.00 %] – Steep/Whirlpool 0.0 m Hop 10 0.0 IBUs
1.50 oz Mosaic (HBC 369) [12.25 %] – Steep/Whirl Hop 11 0.0 IBUs
1.00 oz Amarillo [9.20 %] – Steep/Whirlpool 0.0 Hop 12 0.0 IBUs

Dry Hop 1:  1 oz each of Citra, Mosaic, Amarillo added at day 5

Dry Hop 2: 1 oz each of Citra, Mosaic, Amarillo added at day 10 when beer is kegged

2.0 pkg London Ale III (Wyeast Labs #1318) [124. Yeast 13 –

Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 15 lbs 10.0 oz
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Name Description Step Temperat Step Time
Mash In Add 18.90 qt of water at 161.4 F 150.0 F 60 min

 

As always, I’ll keep this post updated when I transfer it to the kegs and then another for tasting notes!

Kegging Update:  This beer was transferred onto the second round of dry hops in the keg on 05/11/16.  The hydrometer sample showed an FG of 1.014.  That gives me an ABV of 7.9%, right in line with my usual 8%.  I’d have liked this to have gotten down to 1.013, but I doubt the difference would be noticeable.  The sample already tasted great, a ton of hop flavor without a lot of bitterness.  Even without carbonation, I can tell this beer will have a nice mouthfeel.  I can’t wait to see what the additional dry hops will do.  I’ll post the tasting notes when this beer is carbed up and ready to go!

Tasting Notes 05/27/16:

Appearance:  Golden/orange hazy beauty!  If you are a fan of hazy IPAs, this is a gorgeous beer.  I love the color of this style when held to the light, this beer practically glows!  A thin white head that sticks around and nice lacing that clings to the sides of the glass with each sip.

Smell:  Loads of juicy citrus and pineapple.  Notes of orange, tangerine, grapefruit, mango, pineapple, and papaya.  This beer smells amazing!  The juicy aroma just begs you to dive in to drink this one.  The large amount of hopstand and dryhops make this an expensive one to brew, but its so worth it.

Taste:  A soft initial bitterness, just enough to let you know its an American Double IPA.  In line with what you’d expect from the New England Pales.  The bitterness gives way to huge orange citrus, pineapple, mango, and passion fruit like flavors from the hops.  There’s just a hint of pleasant graininess from the malts in the finish.  As usual, Wyeast 1318 London Ale III adds some pleasant fruit esters that perfectly compliment the American hops.

Mouthfeel:  Really smooth and soft.  Medium carbonation.  This beer drinks smooth and almost creamy, but it still finishes dry enough that it leaves you craving another sip.  Way more drinkable and refreshing than an 8% beer has any right to be and I love it!

Overall:  My favorite beer I brew finally came together EXACTLY how I wanted to!  The extra gypsum in the mash didn’t negatively impact the beer in any perceptible way, and the brew day and fermentation came together exactly as planned.  I’m thrilled with this beer.  I honestly cannot think of a single thing I’d change.  I feel like I say that with a lot of the beers I wind up pleased with, but I’m a tinkerer.  This is finally a beer I’ve fine tuned enough that there is nothing I’d change at all here.  This brings me to an exciting new challenge, and that’s being able to re-brew this beer with consistency.  I’ll make this beer again and again, and my goal now is to maintain the quality of this brew and keep my process consistent!  If you’re reading this blog and are looking for ideas, try this out.  Like I said, its my favorite beer I brew and this is the best batch to date.  Consider this recipe locked in!