Probably Due To Network Congestion

Posts Tagged ‘imperial IPA

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

Double Brewday Sunday, this is the first. There’s a few pics on my https://twitter.com/pdtnc

Flakey Mild Entire Stout

Fermentables:
Lager Malt 2700g – 57.3%
Mild Ale Malt 1000g – 21.2%
Chocolate Malt 250g – 5.3%
Roasted Barley 200g – 4.2%
Flaked Oats 180g – 3.8%
Flaked Barley 180g – 3.8%
Caramalt 100g – 2.1%
Crystal Malt, Dark 100g – 2.1%

Hops:
Progress @ 90 mins – 57g
Saaz @ 10 mins – 40g

Final Volume: 23 Litres
Original Gravity: 1.044
Final Gravity: 1.013
Alcohol Content: 4% ABV
Total Liquor: 33 Litres
Mash Liquor: 11.8 Litres
Mash Efficiency: 75 %
Bitterness: 42 EBU
Colour: 189 EBC

Temp of dry malts:
Image
Mash Temp:
Image
First runnings going into the copper with Progress FWH:
Image
Near as damn it hit my predicted 1044:
Image
The Twins:
Image

Safale s-04 yeast Pitched at 23c, hopefully an easy drinking tasty stout 😉

*Cornie + Bottled 4th Sept ’10 bottles with 1/2 Tsp White Sugar, Keg to Force Carbonate 30 psi and disconnected (to be checked periodically).

The second brew of Sunday’s Double Brewday 😉 A serious Hoppy pretty large beer!

Imperial Amarillo Wheat

Fermentables:
Munich Malt 3160g 46.2%
Wheat Malt 2680g 39.1%
Lager Malt 665g 9.8%
Caramalt 335g 4.9%

Hops:
Amarillo @ 60 mins – 250g (First Wort Hops)
Amarillo @ 15 mins – 100g
Amarillo @ 0 mins – 100g (Flameout Steep for 20mins)
Amarillo 80g (To Dry Hop)

Final Volume: 23 Litres
Original Gravity: 1.066 – I actually got 1.059 ish
Final Gravity: 1.016
Alcohol Content: 6.6% ABV
Total Liquor: 35.1 Litres
Mash Liquor: 17.1 Litres
Mash Efficiency: 75 %
Bitterness: 244 EBU – Bitterness surprisingly nice tasting the unfermented wort!
Colour: 26 EBC – The Colour is lovely

Mashed for 90mins @ 66c, Boiled for 60mins, took an age to cool with loads of stirring!

Quite a Full bucket of malt:
Image
FWH, 250g of Amarillo:
Image
Hops in the copper, there is some wort underneath!:
Image
100g at 15mins left to boil:
Image
Hop Stew, the spoon just stands up in it there are so many hops in the copper:
Image
There is a IC in there somewhere:
Image
About 5 points low on my target, I was half expecting this with such a large amount of Munich Malt coupled with the massive amount of Hops in addition to the compensated 5 Litres of losses guestimate!:
Image
The Twins:
Image

😉 US-05 dry sprinkled at 23c
I’m guessing the US-05 will finish lower than predicted so the ABV will hopefully be around that predicted.

*Bottled 4th Sept ’10 with 65g White Sugar

*Last of the bottles 3rd March ’12, yes… 2012! This has really changed, this was a Brewdog-esque in-yer-face Bitter-bastard of a beer, now it is delicate and refined with honey sweet notes on the nose, an altogether different beer. I would put it in the same class as an aged Fullers ‘Brewers Reserve’, its making me want to brew it again and just leave 40 bottles well alone for 2 years before tasting. Mmmmm 🙂


Vital Stats

  • 218,635 hits

Books worth a read

Suggested Sites

Historical Data

Podcast & Feeds

QR Code

qrcode

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,558 other followers