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Posts Tagged ‘DIPA

iFuggle
iFuggle – I’ve been threatening doing this for a while, a big-ass Fuggle IPA, its an experiment and I may not like it but thats no reason not to try! And its a while since I made a British IPA.
The Dextrose will go in with the Protafloc in the last 10 minutes so as not to effect the hop utilisation, I’m using a couple of @MagicRockStu’s tips too.

Fermentables:
Pale Malt – 80%
Dextrose – 12.4%
Vienna Malt – 5.5%
Amber Malt – 2%

Hops:
Cluster Pellet – 7.9 % @ 75 mins – 150g (Start of boil)
Fuggle Whole – 5.1 % @ 5 mins – 150g
Fuggle Pellet – 4.3 % @ 0 mins – 100g (Dry Hop in FV)

Final Volume: 23 Litres
Original Gravity: 1.083
Final Gravity: 1.019
Alcohol Content: 8.4% ABV
Mash Efficiency: 75 %
Bitterness: 137 EBU
Colour: 15 EBC
Mash: 60-90mins @ 63°c (I actually hit 64°c)
Boil: 75mins
Yeast: Safale us-05 – 2 packs

The malts, a fairly full bucket with just over 7kg:
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150g Cluster T90 pellets:
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Second batch sparge running in:
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In go the pellets at the start of boil:
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The late whole fuggles go in at 5mins left:
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I liquored back from 1085.5 to 1083, and ended up with 22.3L in the FV:
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Yeast pitched at 20°c, in the fermenting fridge set to 20°c too, cleaned up, no fuss as usual 🙂

*16th Nov ’13 – Gravity at 1021, tasting rather sweet, could that 1°c higher than my planned 63°c mash temp be to blame? I was hoping for nearer to 1010 by now. I have dry hopped with with 100g Fuggles pellets and given it a good rouse, hopefully it will drop a few more points.

*18th Nov ’13 – Gravity at 1013 this is more like it, a couple more points and I’ll be happy.

*20th Nov ’13 – Gravity at 1008! Makes this 10% which is quite a big beer and about 2% stronger than planned 😀

*Bottled 30th Nov ’13 – with about 75g white sugar, my scales were messing me around, tastes strong and traditional, good dark straw colour. It actually finished fermenting at 1006.5 making it 10.2%!

I’m a little confused over the matter of brewing Big IPA’s, in regard to getting bitterness and some dryness into these high strength Imperial or Double IPA.

AG#92 - Klaatu Verata Nictu

Consider my AG#92 Klaatu Verata Nictu its an all malt DIPA but the residual sweetness after fermentation is far too high, time in bottle is s-l-o-w-l-y drying it out and its a nice beer, but much more of an American Barleywine than displaying the bitterness characteristics I was aiming for… It would seem that my predicted 200 IBU could have been doubled to 400 IBU to help cut through the sweetness.

This is theoretically where a Sugar addition comes into play to help dry the beer out…

AG#85 - HopZilla IPA

Now consider this AG#85 HopZilla IPA which did have a sugar addition for the purpose of drying the beer out, yet I still got an annoyingly high level of residual sweetness after fermentation, this did eventually dry up and display its proper character in bottle but it took blooming ages! I think I have 1 bottle of this left which I assume will be the dogs bollocks by the time I crack into it.

There is nothing wrong with either of the above beers apart from me not getting what I was aiming for, for my next experiment I will be trying a 10% addition of Dextrose, and a long cool Mash with less malts that could be adding Dextrins to the wort.

The following questions arise:

  • Mash Temp?
  • Liquor to Malt Ratio?
  • Mash Duration?
  • Amount & Type of Copper Sugars?
  • Malt selection?
  • Liquor Treatment additions?

I feel a MASSIVE dry hop is needed on these higher gravity beers, done in two stages.. i.e. Once in the FV, then transfer to Conditioning/Secondary for a while before doing a Second or even Third Heavy dry hop.

SB_Specials_Kala_Black_IPA

We brewed Kala BIPA, 6.2% @SaltaireBrewery a short time ago, I know the ABV is considerably different but we used a sugar addition of almost 10% to great effect in this beer making an amazingly easy drinking beer that went down like a 4% session ale.

Its all fun 🙂 I’d be really interested in how other homebrewers / brewers get their level of bitterness & Dryness in their DIPAs.

Cheers

HopZilla IPA – Fingers crossed this is going to be a Double or Imperial IPA, 9.2% heavily bittered and mentally dry hopped, I’m quite happy it not being ready to drink for a while but I think the Dry Hopping might mean I’ll have to drink it pretty fresh so its at its height. Hopefully I’ll keep some to age too.
The bittering is mainly from German Perle hops with the late hops being a fairly classic mix of Amarillo & Cascade with Riwaka thrown in too to add some spiciness with it being of Saaz lineage. Its the dry hops that I’m not holding back on, I shall split the 200g (thats 11.1g of Hop Pellets per Litre of beer) of pellet hops in two and add to the fermenter at different times, close to or at Final Gravity in the cooling phase. For an excellent guide to Dry Hopping go to Gregs Blog.
This is the first time I’ve used Belgian Special B malt, I could smell it in the mash and while sparging, I’m hoping it might add something a little different with the Crystal Rye. Instead of just throwing a load of White Sugar in the boil I decided to make some Candy Syrup while the Mash was on.

Fermentables:
Lager Malt – 77.1%
Sugar,Belgian Candy Light – 9.3%
Carapils (Weyermann) – 5.4%
Wheat Malt – 4.5%
Special B – 1.8%
Crystal Rye Malt – 1.8%

Hops:
Perle Whole 8.2 % @ 60 mins – 50g
UK Cascade Whole 5.7 % @ 60 mins – 22g
Perle Whole 8.2 % @ 30 mins – 50g
Amarillo Whole 10 % @ 5 mins – 30g
Cascade Whole 7.9 % @ 5 mins – 30g
Riwaka (D Saaz) Whole 5.9 % @ 5 mins – 30g

Dry Hops:
Chinook Pellet – 50g
Summit Pellet – 50g
Nelson Sauvin Pellet – 50g
Motueka (B Saaz) Pellet – 50g

Final Volume: 18 Litres
Original Gravity: 1.084
Final Gravity: 1.015
Alcohol Content: 9.2% ABV
Total Liquor: 28.6 Litres
Mash Liquor: 13.9 Litres
Mash Efficiency: 75 %
Bitterness: 125 EBU
Colour: 28 EBC
Yeast: Safale us-05 x 2 packs
Mash: 60-90mins @ 66°c
Boil: 60mins
Liquor Treatment: Pale Ale thanks to THBF water treatment calculator

The usual malts shot:
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Gypsum for the Mash being weighed out:
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First Wort Hops and Salts for the Boil:
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I cooked up some Cane sugar with a good pinch of Citric Acid to make Candy Sugar, I cooked it down until a light amber colour then added water back to it to keep it a syrup rather than going to the Hard Crack stage:
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FWHs and Mash run-off, I did a decoction to take the mash upto Mashout temperatures before roughly fly-sparging with a jug at 80°c:
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Rather steamy, the late hops go in:
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Hefty looking break material in the copper as the wort cools, I used a 1/2 Protafloc tablet into approx 18 litres of wort in the last 5 mins of boil:
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Aiming for 1084, I got 1088 @ 20°c, weighed the fermenter (subtracting the weight of the bucket) and calculated my liquor-back volume 820ml added from HLT, giving me a final volume of 18.15 litres in the FV:
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Pretty smooth brewday, yeast pitched and FV in the fermentation fridge at 20°c 🙂

*28th Jul ’12 – Gravity at 1017, soon I’ll add the first dry hops, already tasting very good 🙂

*30th Jul ’12 – Dry hopped with 25g of each pellet hop at current 21.5°c temp.

*2nd Aug ’12 – Dry hopped again 25g of each pellet hop at current 21.9°c temp, will lower temp tomorrow to 17°c then 11°c and finally 4°c.

*Bottled 11th Aug ’12 – with 50g White sugar, tastes pretty full on, a couple of weeks in the bottle should see it smooth and mellow a little.

*17th Aug ’12 – Early taster bottle… the flavours in this are very much that which I’ve had in some bought beers and I’m very happy with the hopping flavour and maltiness, it has bags of body, some alcohol on the nose but only the warming in the throat after drinking, a fair amount of sweetness goes with the body. If I were to tweak the recipe I’d throw out the Carapils, Mash a little cooler, increase the bitterness by 10-20 IBU’s (the strength of the wort obviously makes its harder for the hops to be isomerised), I think with a little more carbonation it would lift the sweet body and present the hops better. Very close, deserves a re-brew.

*5th Sep ’12 – This has dried out, the carbonation is spot on, the bitterness is coming thru, the dry hops are still a touch on the raw side, a little more time and this will be there! 🙂

*10th Sep ’12 – Maybe a week or two more, I think with the mad amount of dry hops and the strength things are taking longer than I’d expected to settle down and meld with one-another. This leads me to believe that my 17th Aug comment was far too preemptive  and all that was really needed was some time and maturation in bottle. More time will tell 😉


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