Sunday, April 10, 2011

Some Like it Hoppy IPA, April 10 2011

The past three weeks have been amazing.  Our first child arrived and with it, an insane amount of excitement and a number of adjustments.  While my wife, Michelle, has taken the brunt of changes, I have found myself in a state of awe and chillindamos.  Knox will grow up in a homebrewery that I'm sure will also dabble in homemade sodas when the time comes.
Parenting skills harmonizing with chillindamos.
 Homebrewing has slowed down a tad but today I'm back in the game!  I made some subtle modifications to the last IPA batch, Stay Classy IPA.  I eliminated the 20°L crystal malt to add more to the German special malts, Vienna and Munich.  I also upped the whole hop Centennial addition and Amarillo to bring the flavor and aroma just a notch up (eleven).
Grain bags make great swaddles.
Everything else remained identical to the previous IPA.  Stay Classy IPA is still on tap and is great.  I bottled out a few for NHC but am a bit weary of how it will travel considering my inexperience with counter-filling bottling.  I bottled out a few extras to see how it will hold up come judging time.  Though I tried to blow out a pint or so of the trub at the bottom of the keg, some chunks are showing in the other bottles.  I suppose I'll find out in a couple of weeks when I get the judging sheets.
Knox's first homebrewing session!

Some Like it Hoppy IPA

BJCP Category 14-B American IPA
Author: Chillindamos
Date: 4/10/11

BeerTools Pro Color Graphic

Size: 5.0 gal
Efficiency: 72.55%
Attenuation: 78.5%
Calories: 219.23 kcal per 12.0 fl oz

Original Gravity: 1.066 (1.056 - 1.075)

Terminal Gravity: 1.014 (1.010 - 1.018)

Color: 5.64 (6.0 - 15.0)

Alcohol: 6.81% (5.5% - 7.5%)

Bitterness: 121.3 (40.0 - 70.0)


9.3 lb 2-Row Brewers Malt
1.4 lb German Vienna
0.8 lb Belgian Munich
3.0 tsp 5.2 pH Stabilizer - added during mash
1.0 lb Rice Extract
1.0 oz Chinook (11.0%) - added first wort, boiled 90.0 min
1.0 oz Magnum (10.6%) - added during boil, boiled 60.0 min
1 tsp Whirlfloc Tablets (Irish moss) - added during boil, boiled 15.0 min
1.0 oz Chinook (11.0%) - added during boil, boiled 10.0 min
1.6 oz Centennial (10.0%) - added during boil, boiled 10.0 min
1.0 tsp Servomyces - added during boil, boiled 10.0 min
0.1 tsp Anti-Foam - added during boil, boiled 1.0 min
0.5 oz Simcoe (12.3%) - added during boil, boiled 0.0 min
0.5 oz Citra (14.0%) - added during boil, boiled 0.0 min
1.0 oz Amarillo (8.5%) - added during boil, boiled 0.0 min
1.0 ea White Labs WLP001 California Ale (will change later)
0.5 oz Simcoe (12.3%) - added dry to secondary fermenter
1.0 oz Citra (14.0%) - added dry to secondary fermenter
1.0 oz Amarillo (8.5%) - added dry to secondary fermenter


Ambient Air: 60.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m
00:14:30 Mash-In - Liquor: 3.44 gal; Strike: 172.11 °F; Target: 152.0 °F
01:14:30 Saccharification Rest - Rest: 60.0 min; Final: 147.5 °F
01:24:30 Vorlauf, bitches! - Rest: 10.0 min; Final: 146.7 °F
02:24:30 Fly Sparge - Sparge Volume: 5.33 gal; Sparge Temperature: 168.0 °F; Runoff: 6.0 gal


Small changes from last IPA, Stay Classy IPA. 70% dilution rate. 4 grams Gypsum, 1 gram Epsom Salt, and 1 gram of Baking Soda added to the mash. Chinook and Centennial hops are grown at our hop farm (IBUs estimated). Mash dilution ratio: 1.04 Tap, 2.41 Water Lady (3.44 gallons total). HLT dilution ratio: 1.51 tap, 3.59 Water Lady (5.1 gallons total). Oxygen added for 60 seconds. OG 1.066 @ 68°F. 1 vial to 900ml yeast starter. Will likely share this keg for NHC (unless thirsty for more IPA).
Results generated by BeerTools Pro 1.5.15

Anyone ever seen an ale yeast do this after fallen krausen?
Above shows an interesting phenotype from fermentation of the last batch of IPA.  I was planning on racking the new IPA on the yeast bed of the last batch when I saw this happen and delayed the brew.  No off flavors, nothing suspicious, just likely characteristic of this particular strain.  I'll know for sure if it does it again this batch.


  1. I had the first version of this IPA, right?
    I thought that it was extremely well balanced. So this is calculated at 120 IBUs. I did not think it was very bitter at all. It would be neat to get this beer tested for IBUs.(I think you can send it into the QUAFF IPA comp and they will test it)
    It was great to taste the homegrown hops in a beer. We planted the rhizomes and can't wait to see how they do. I'll be sure to bring over some beers later this fall.
    And I have seen yeast do that. Actually my Saison with the Dupont strain is doing it right now. Do you use Ferm-cap? (Which lowers surface tension and requires any particle to lower their surface energy. And the lowest energy form is a ball)

  2. You did! I can have it tested, would be interesting to see where it actually hit. There's no way it's 120 IBUs. I didn't enter it in the recent QUAFF specific IPA competition since it didn't fit most of the parameters.
    Last night, we had a Jeff's homebrews tasting panel (well, just Kara and I) and tossed back all 4. Even Michelle had a few tastes. All were great and we agreed that it was awesome to have beer from another homebrewer. Thanks again!
    I don't use Ferm-cap, but I do use William's Brewing Antifoam (probably very similar formulations). William's carries both:
    Different descriptions but considering similar function, you're probably right about the yeast formation. Balls rather than the usual thin layer at the end of primary makes sense.

  3. Hi, congratulations on the birth!

    Very cool to see a new dad brewing. I was wondering, is that a 10 gallon cooler for the HLT and a 5 gallon for the mash tun?

    Thanks and cheers!

  4. Thanks!
    Both are 5 gallon coolers. For 5 gallon batches, I'd rather have a 10 gallon mashtun.

  5. Awesome, thank you.



Make a comment already. While waiting for your comment to be moderated, have a homebrew!