American IPA

It's been a long time since I've brewed a hoppy beer. I haven't brewed an IPA since my extract days several years ago. After looking through my freezer and realizing I had a lb of Amarillo, a lb of Zythos blend, a lb of Centennial, and several ounces each of Simcoe and Chinook I decided I would brew an IPA today.

I had originally hoped to brew a 100% Vienna "German Barleywine" but without proper yeast and missing my friend's giant mash tun I put that off for now.

American IPA

brewed on: 7/23/12
OG: 1.070
IBUs: 66
SRM:  8
mash temp: 150F
 
6 gallon batch
60 minute boil
75% efficiency assumed

malt:
15 lbs Canadian 2-row
8 oz Fawcett Crystal 65L
4 oz Victory


hops:
48 gm Zythos blend @ 10.9% - 60 minutes
12 gm Zythos blend @ 10.9% - 50 minutes
28.3 gm Centennial @ 8.7% - 10 minutes
28.3 gm Simcoe @ 12.2% - 5 minutes
28.3 gm Chinook whole leaf (from John) @ ? - 5 minutes
28.3 gm Simcoe - flameout
28.3 gm Centennial - flameout
28.3 gm Centennial - 5 minutes after flameout

28.3 gm Simcoe - dry hop (7 days)
28.3 gm Amarillo - dry hop (7 days)


I let the hops sit in the kettle for 20 minutes prior to chilling.




 
yeast:
2 packs - US05

Anglo-American Pale Ale

My friend Jim pointed out to me the other day that I hadn't brewed a hoppy beer in over 2 years. I hadn't felt like that long, but in checking back, he was right. And that one was an attempt at an all-brett IPA. It was time to break open the package of Amarillo hops I've bought a month or 2 ago! I call this an "Anglo-American" Pale Ale because I'm using English yeast (Fuller's strain) and Burtonized the water with a 10 gm gypsum addition to the mash.

Anglo-American Pale Ale

brewed on: 11/28/11
OG: 1.058
IBUs: 46.6
SRM:  7
mash temp: 152F


6 gallon batch
60 minute boil
assumed 75% efficiency

mash:
11 lbs US 2-row
1 lb Munich malt
0.7 lbs Carastan


10 gm Gypsum - mash


Hops (all loose pellets):
22 gm Yakima Magnum @ 14.4% - 60 minutes
14 gm Cascade @ 5.5% - 10 minutes
14 gm Amarillo @ 8.5% - 10 minutes
14 gm Chinook (homegrown whole-cone) - 10 minutes
14 gm Cascade @ 5.5% - flameout
14 gm Amarillo @ 8.5% - flameout
14 gm Chinook (homegrown, whole-cone) - flameout

16.5 gm Amarillo - dry hop, 5 days
16.5 gm Cascade - dry hop, 5 days

Yeast:
WY 1968 - London ESB (Fuller's strain) - repitched slurry from Golden Ale)

Yeast:
ECY Scottish Heavy - 2L starter

primary: started at 64F. Raised to 68F slowly over 3 days, then lowered back to 64F.

12/5/11 - Added dry hops - 16.5g each of Cascade & Amarillo loose pellets.

Late Hopped Pale Ale

I've been brewing a lot lately. Twice a week for several weeks straight, actually. There've been sour beers, stouts, chile beers, but it's been awhile since I did a nice hoppy beer. I've been curious for awhile to try brewing a pale ale in which all the hop additions are done within the last few minutes. Theoretically this, while requiring much more hops to get the same bitterness, would also provide a bigger burst of hop flavor & aroma. I brewed this recipe with all the hops added at the 10 minute mark. I will dry hop it as well.

Late Hopped Pale Ale

brewed on: 11/8/10
OG: 1.064
IBUs: 65 IBUs
mash temp: 152F

mash:
12.5 lbs Maris Otter
4 oz Carastan malt
4 oz Caraplis malt

Hops:
4.5 oz Amarillo @ 9.1% - 10 minutes
0.5 oz Simcoe @ 12.7% - 10 minutes
0.5 oz Citra @ 12.3% - 10 minutes
0.5 oz Centennial @ 9.0% - 10 minutes

Yeast:
Wyeast 1056 American Ale yeast

dry hopped 11/17/10
1.5 oz Amarillo
0.5 oz Centennial
0.5 oz Citra
0.5 oz Simcoe

11/30/10 - kegged and force carbed.

This beer turned out, probably obviously, *very* citrusy. However, the bitterness just isn't there. So much for that experiment. It'd be a great beer if it were more balanced, and I'm almost tempted to brew a second, very bitter IPA and blend some of the 2.

Habanero Pale Ale

This may sound a bit ridiculous, but I've been craving chile beer all year. When I first joined the local homebrewing club here in town a year and a half ago, someone brought in a habanero pale ale he brewed and I thought it was delicious! Keep in mind, I love spicy food. We got to talking and he apparently used 16 dried habaneros right in the boil. Not a lot of the chile flavor came through, but the heat did. When I'd take a sip the bite of the carbonation never went away, it seemed to just continue for many more seconds in the form of chile heat. This sensation of the carbonic bite carrying right through into the heat worked really well for me. I know others who've had the same beer and weren't fans, but they all say it was just too hot for them. I can understand that, but if you can handle spicy food (or drink, I guess) this one was a winner!

I've been wanting to brew a similar beer ever since, but never got around to it. Yesterday was my chance! Our habanero plants have tons of peppers ready to be picked, and I had spare US-05 in the fridge, homegrown hops in the freezer, and bulk grain & my new grain mill in the basement! A friend who lived nearby had extra Munich & Victory malt sitting around and donated that. This is the first time I didn't have to run to the store for to brew with. It was a nice feeling to have it all here ready to go.

This is also the second time in 1 month that I managed to brew 2 beers in one day. Whereas the former time was simply a 10 gallon batch that I split with different yeasts, yesterday I actually brewed two separate beers! The second was a Berliner Weiss that I'll post about separately.

Here is the Habanero Pale Ale recipe:

Habanero APA

brewed on: 9/26/2010
expected OG: 1.053
Expected IBUs: 32 IBUs (not sure on this one due to all homegrown hops)
mash temp: 152F

mash:
9 lbs. Belgian Pale Malt
1 lb. Munich Malt
8 oz. Victory malt
6 oz Carastan malt

Hops:
1.23 oz homegrown Cascade (60 minutes)
1 oz homegrown Willamette/Fuggles (60 minutes)
1 oz homegrown Cascade (15 minutes)
1 oz homegrown Cascade (flameout)

Misc:
12 habaneros (5 minutes)

Yeast:
Safale - US-05

-also added 1/2 tsp of Whirlfloc, Gypsum & Calcium Carbonate during last 10 minutes

10/11/10 - racked to secondary. FG 1.011.