enormous backstock in the basement. I know, I know, you feel so so terrible for me. I can’t help it that I’m a brewing powerhouse (like Urkel!). Today’s plan was for an IPA; I slightly underplanned on the malt and ended up with a bit low of an OG, so we’ll see how it turns out. Oh, and I number my recipes for the sake of bottle labeling, so since you’re all joining me in media res, we’ll be starting where I last left off...64. IPA
Mini-mash:
1 lb. Dingeman’s Belgian Aromatic Malt
1 lb. Breiss Caramel 60 L
1 lb. Maris Otter
4 oz. Dingeman’s Belgian Biscuit Malt
4 oz. Simpsons Dark Crystal
Mashed @ 154° F for 60 minutes; raised to 170° F
Sparged with 1 gallon of 170° F water
Added to brew kettle, brought to a boil (70 minute boil planned) and added:
5 lbs. Breiss Pilsen Light DME
1 oz. Yakima Magnum pellet 14.4% AA
½ teaspoon gypsum
w/10 minutes to go:
1 tsp. Irish Moss
1 oz. Centennial pellet 9.2% AA
w/5 minutes to go:
1 oz. Simcoe pellet 9.2% AA
½ oz. Cascade/Fuggle Leaf mystery hops leftover stash
@ removal from heat:½ oz. Centennial pellet 12.2% AA
½ oz. Simcoe pellet 9.2% AA
½ oz. Vanguard leaf 4.0% AA
Cooled wort, racked to bucket, and pitched Wyeast 1332 Northwest Ale starter made last Thursday
Brewed: 3/11/2010 started @ 68° F
Secondary: 3/18/2010 (dry hop w/½ oz. Centennial & ½ oz. Simcoe); 1.014
Bottled: 4/3/2010 with 7.8 oz. Breiss Golden Light DME
the fruits of my labor
OG: 1.050
FG: 1.012
FG: 1.012
Tasting notes 8/30/2010: I’m typing this up from one of the last bottles, so this beer may be a bit past its prime. Thus far, however, still delicious. The nose is dry caramel, with pine and spicy resin hop aroma in the background, although somewhat lighter than it 
with the initial bottles. Beer pours a rich, dark copper with a creamy ivory head that has good staying power. Flavors start with biscuit, bread, and caramel malt flavors, giving way to low levels of bitterness and pine and light citrus hops flavors—there is a touch of the resin from the nose, but it is mostly fading into the background. The finish has a return of some of the biscuit flavor coupled with a touch of creaminess and a lingering bitterness with some pine hop flavors to close things out. The body is medium, with a medium to high carbonation—it is a bit too spritzy on the palate, and could definitely use less carbonation. The lighter, drier mouthfeel is nice, however, foregrounding the hop flavor and bitterness while providing a lighter yet complex array of malt flavors as a launching pad for the hops. I am and have been quite pleased with this beer, and I’m sad to see it on the way out—it has been one of the better beers I’ve made in a long time, so I’ll have to give it another run again soon.
with the initial bottles. Beer pours a rich, dark copper with a creamy ivory head that has good staying power. Flavors start with biscuit, bread, and caramel malt flavors, giving way to low levels of bitterness and pine and light citrus hops flavors—there is a touch of the resin from the nose, but it is mostly fading into the background. The finish has a return of some of the biscuit flavor coupled with a touch of creaminess and a lingering bitterness with some pine hop flavors to close things out. The body is medium, with a medium to high carbonation—it is a bit too spritzy on the palate, and could definitely use less carbonation. The lighter, drier mouthfeel is nice, however, foregrounding the hop flavor and bitterness while providing a lighter yet complex array of malt flavors as a launching pad for the hops. I am and have been quite pleased with this beer, and I’m sad to see it on the way out—it has been one of the better beers I’ve made in a long time, so I’ll have to give it another run again soon. Competition:
Barley’s 15th Annual Homebrew Competition (June 13, 2010): 34.5
Barley’s 15th Annual Homebrew Competition (June 13, 2010): 34.5
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