Tag Archives: IPA

TCB ElderHop IPA

Grains:
12lbs 2 Row
.5 lbs Carapils
.5 lbs Caramel Malt (40L)

Hops:
2 oz Columbus Leaf 17.8% AA (60 minutes)
1 oz Centennial Leaf 10% AA (0 minutes)
2 oz Simcoe Leaf 13% AA (0 minutes)
1 oz Centennial Leaf (Dry Hop 2 days)
1 oz Simcoe Leaf (Dry Hop 2 Days)
1 oz Columbus Leaf (Dry Hop 2 days)

Yeast: Wyeast American Ale yeast 1056 – two smack packs

Misc:
1 tab Whirlfloc (10 Minutes)
1 tsp Yeast Nutrient (10 Minutes)

Fermentation Temperature: 64 F

Notes:
Estimated brewhouse efficiency at 72% – ended up more like 78.8%. 90 Minute Boil. 60 Minute Mash at 151 degrees. Brewed 5 Gallons.
Pre-Boil Gravity: 1.054
Original Gravity: 1.074
Gravity at Rack:
Final Gravity:
EST ABV: 7.8%
Final ABV:
IBUS (est): 110

Brewed: Nov 1, 2015
Racked: Nov 8, 2015
Kegged: Nov 10, 2015

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TCB Everyday IPA

Recipe by: Taft Canyon Brewers
10 Gallon Batch

Grains:
22 lbs Pale Malt (2 Row)
1.5 lbs Acidulated Malt 10L
1lb Biscuit Malt
1lb Vienna Malt
.5lbs Honey Malt

Hops:
2 oz Nugget Whole Leaf 13%AA (60 minutes)
2 oz Nugget Whole Leaf 13%AA (10 minutes)
2 oz Centennial Whole Leaf 9.5%AA (15 minutes)
2 oz East Kent Goldings (EKG) Mt. 6.3%AA (5 minutes)
2 oz Citra Whole Leaf (Dry Hop) – to base beer (3 days in fermenter)
1 Tsp Hop Tech Cascade hop oil  – to batch with Clarity Ferm

Yeast: Equinox Brewing Company American Ale Yeast (fresh)

Misc:
Did not add Whirfloc, instead split the batch into two 5-gallon batches and added Clarity Ferm (White Labs) to 1.2 to see what happens.

Mash Steps:

 151 degrees for 60 minutes

90 Minute Boil

Fermentation Temperature: 68 degrees

Original Gravity: 1.062 (I missed my target of 1.068)
IBUs: 66
Final Gravity:1.012
Final ABV: 6.6%

Notes: Nugget hops were acquired by a friend from New Belgium Brewing Company – AA% is based on default in BeerSmith. Grain bill in recipe is identical to the CBB HopRocket IPA recipe from Craft Beer & Brewing Magazine’s Spring 2014 issue. I mixed up the hops and did not use a hop rocket for this batch. Primary fermentation took forever on this (8 days). Neither version of the beer was clear going into the secondary fermenters.

Brewed: February 26, 2015
Racked: March 23, 2015 (Dry-hopped)
Kegged: April 2, 2015

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SumoCitrus III

Grains:
20 lbs Maris Otter (77%)
3lbs 2 Row (11.5%)
3lbs Caramel Malt (30L) (11.5%)

Hops:
2 oz Centennial Leaf 11% AA (60 minutes)
2 oz Centennial Leaf 11% AA (50 minutes)
4 oz Cascade Leaf 7.7% AA (45 minutes)
1 oz Centennial Leaf 11% AA (45 minutes)
1 oz Cascade Leaf 7.7% AA (10 minutes)
1 oz Centennial Leaf 11% AA (5 minutes)
1 oz Cascade Leaf 7.7% AA (0 minutes)
2 oz Simcoe Leaf – one fermenter (Dry Hop 5 days)
2 oz Citra Leaf – one fermenter (Dry Hop 5 days)

Yeast: Equinox Brewing American Ale Yeast (1L)

Misc:
2 tab Whirlfloc (15 Minutes)
1 tsp Yeast Nutrient (10 Minutes)

Mash Steps:

Strike – 36.5 Quarts at 165 degrees for 60 minutes
Fly Sparge at 168 degrees

Fermentation Temperature: 70 F

Notes:
Brewhouse efficiency at 72%. 90 Minute Boil. 10 gallons split and fermented in two 7.5 gallon SS Brewtech Stainless Steel Conicals.

Original Gravity: 1.062
Gravity at Rack (5 days in primary) – 1.010
Final Gravity: 1.010
ABV: 6.8%
IBUS (est): 135

Brewed: May 3, 2014
Brewed: July 23, 2014

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A Tale of Two IIPAs

We recently decided to attempt what we thought was a simple experiment. We wanted to brew two batches of the exact same beer and then dry hop them with different hops to see how dry-hopping affected the overall aroma and taste and to better understand the aroma characteristics of the hops we were using.

We chose to brew an Imperial IPA for this experiment for a couple of reasons. One, we love big IPAs. Two, the recipe we were using was a partial mash and uses a healthy does of Pale Malt Extract (10lbs in each 5-gallon batch) in it, which we believed would even out some of the potential differences in efficiency from the mashes we would make.

Our brew set up remains very simple and we set to getting both mashes going at the same time. We have two gas burners, kettles, and we used sleeping bags to control the mash temperatures. Nothing fancy and we’ve done it many times before, but not brewing the same beer. We did 60 minutes mashes and 60 minutes boils for each. We used the exact same ingredients. With all these similarities, I expected the results to be about the same.

Batch #1 came out with an original gravity of 1.070. This was much lower than I expected – we were shooting for an OG of 1.10. Hmm.

Batch #2 had an OG of 1.082 – also low, but considerably higher than batch 1. WTF?

So there are two main questions:
Question 1: Why were the original gravities so much lower then our targets?
Question 2:  Why was there such a large discrepancy between the OGs of the two batches when we used the same recipes, brewed them at the same time, etc. Clearly our mash and brew methods are different.

I’m going to tackle question #2 first – the discrepancy between the OG of Batch 1 and the OG of Batch 2.

Brew Kettles: In both cases, we used 6 gallon brew kettles for both the mash and the boil. But there are differences between the kettles. Kettle 1 was stainless steel and short and wide, kettle 2 is aluminum and tall and narrow. As a result, the mashes may have acted differently, even though we tried to keep them at a mash temp of 151 degrees. The difference in kettle shape and material may also have been

Mash and Sparge equipment: We used two pretty significant methods for mashing an sparging. Since we only had one lauter tun, we opted to use a grain  bag for Batch 1 and then sparged the grains by pouring water through the grain bag. For batch 2, we mashed the loose grains in the kettle and then dumped the grains into the lauter tun and sparged from there.

My theory is that the difference in OG between the two batches is a result of inconsistencies between the batches during mashing and sparging, since we added 10 lbs of extract to each kettle later. Equipment clearly matters, and can result in pretty significant results.

Back to question #1 – why was our OG so much lower than our target of 1.100? I think the answer here is simple – we mashed at the incorrect temp. I need to research this more.

And then this happened.

The top blows off the Imperial IPA.

The top blows off the Imperial IPA.

At around 2am on the night we brewed a loud POP! wakes me up. The lid off the bucket blew and painted my ceiling, walls, and kitchen appliances with deliciousness. Idiot. I should have used a blow off tube from the beginning. I’ve made this mistake too many times before. Here’s a quick little video of the yeast doing their thing after I put the tubes in:

Today, one week after brewing, we racked and dry hopped the IPAs. Interestingly, they both have the same gravity at rack – 1.041. This means that Batch 1 is currently at 3.8% ABV and Batch 2 is at 5.4% ABV. Way low for the end of primary fermentation for a beer this big.

Imperial IPAs Dry Hopped with Cascade (left) and Citra (right) Hops

Imperial IPAs Dry Hopped with Cascade (left) and Citra (right) Hops

10 hours later, however, and fermentation has kicked back into gear in the secondary.

Imperial IPA reactivated in the Secondary

Imperial IPA reactivated in the Secondary

Next week, we’ll keg these things. Cannot wait to see how they turn out. Stay tuned.

Cheers,

Steve

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TCB Imperial IPA

Recipe by: Taft Canyon Brewers

Grains:
3lbs Crystal Malt (10L)
3lbs Maris Otter (2.5L)

Extract:
10 lbs Pale Malt Extract (60 minutes)

Hops:
1 oz Zeus Whole Leaf 17.4%AA (60 minutes)
1 oz Chinook Whole Leaf 13.0%AA (60 minutes)
1 oz Zeus Whole Leaf 17.4%AA (45 minutes)
1 oz Chinook Whole Leaf 13.0%AA (45 minutes)
1 oz Chinook Whole Leaf 13.0%AA (30 minutes)
1 oz Chinook Whole Leaf 13.0%AA (10 minutes)
2 oz Citra Whole Leaf 15.6%AA (Dry Hop) – Batch 1
2 oz Cascade Whole Leaf 8.3%AA (Dry Hop) – Batch 2

Yeast: Wyeast American Ale Yeast (#1056) – 1,000ML Starter

Misc: Whirfloc tablet (10 minutes)

Mash Steps:
60 minutes at 151 degrees (12 quarts)
Batch sparge at 165 degrees (8 quarts)

Fermentation Temperature: 68 F

Notes: We brewed two 5-gallon batches of this, dry-hopping one with Citra and one with Cascade hops.

Batch 1: Citra Hops
Original Gravity: 1.082
Final Gravity: 1.014
ABV: 9.0%

Batch 2: Cascade Hops
Original gravity: 1070
Final Gravity: 1.013
ABV: 7.5%

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TCB Citra IPA v2

Recipe by: Taft Canyon Brewers

Grains:
6lbs Maris Otter (crisp)

Extract:
6 lbs Pale Malt Extract (60 minutes)

Hops:
1 oz Citra Whole Leaf 15.6%AA (60 minutes)
1 oz Citra Whole Leaf 15.6%AA (30 minutes)
1 oz Citra Whole Leaf 15.6%AA (20 minutes)
1 oz Citra Whole Leaf 15.6%AA (10 minutes)
2 oz Citra Whole Leaf 15.6%AA (Dry Hop)

Yeast: Pacific Ale (White Labs – WLP041)

Misc:

Mash Steps:

60 minutes at 145 degrees (12 quarts)
Batch sparge at 170 degrees (8 quarts)

Fermentation Temperature: 68 F

Notes:

Original Gravity: 1.070
Potential ABV: 6.4%
Gravity at Rack: 1.021 (6.5%)
Final Gravity:
Final ABV:
IBUs:

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TCB Citra IPA

Recipe by: Taft Canyon Brewers

Grains:
5lbs Maris Otter (crisp)

Extract:
5 lbs Pale Malt Extract (60 minutes)

Hops:
1 oz Citra Whole Leaf 15.6%AA (60 minutes)
1 oz Citra Whole Leaf 15.6%AA (30 minutes)
1 oz Citra Whole Leaf 15.6%AA (20 minutes)
1 oz Citra Whole Leaf 15.6%AA (10 minutes)
2 oz Citra Whole Leaf 15.6%AA (Dry Hop)

Yeast: Pacific Ale (White Labs – WLP041)

Misc:
1/2 Whirlfoc tablet (10 Minutes)

Mash Steps:

60 minutes at 158 degrees (12 quarts)
Batch sparge at 170 degrees (8 quarts)

Fermentation Temperature: 68 F

Notes:

Brew History:

March 31, 2013

Original Gravity: 1.059
Potential ABV: 6.4%
Gravity at Rack: 1.020
Final Gravity: 1.015
Final ABV: 5.8%
IBUs: 113

Photos:

4oz of Citra Whole Leaf Hops

4oz of Citra in the bottom of the kettle after the boil. Still smelled amazing.

Post-mash wort coming to a boil

Post-mash wort coming to a boil. Sun caught it nicely…

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TCB Imperial IPA w/ Midnight Wheat

Dry-hopping the Imperial IPA

After a week of fermenting and settling, the IPA got significantly darker. Here, she is freshly dry-hopped.

Recipe by: Taft Canyon Brewers

Grains:
3 lbs 2-Row Pale Malt
3 lbs British Crystal Malt
0.5 lbs Midnight Wheat (Briess) (55o Lovibond)

Extract: 10 lbs Pale Malt Extract

Hops:
2 oz Cascade Pellets (60 minutes)
1 oz Chinook Pellets (40 minutes)
1 oz Chinook Pellets (20 Minutes)
2 oz Chinook Pellets (10 minutes)
2 oz Cascade Pellets (0 minutes)
1.25 oz Simcoe Whole Leaf (dry hop)

Yeast:
American Ale (Wyeast #1056) and Safele 05 Ale Yeast

Misc:

Fermentation Temperature: 68 F

Mash Steps:

60 minutes at 158 degrees (12 quarts)
Sparge at 170 degrees (10 quarts)

Notes: Was hoping to make this a “Black” IPA with the addition of Midnight Wheat. The crew at Hops and Berries said they thought 0.5 lbs would be plenty to give it the black color I was going for. Based on the color of this however, I would have needed much more (or perhaps treated it differently). It’s an odd brown. I plugged all the details into BeerSmith and my color seems super light compared to what they estimate it should be, too. We’ll have to see what this looks like after primary fermentation and all those hops settle. My priginal gravity was also light (should have been more like 1.100). I suspect that my mistake was using grain bags to hold the grains (laziness), preventing the dark colors of the Midnight week to full penetrate the mash. Won’t take this shortcut next time…idiot. – Steve

Brew History:

January 20, 2013

Original Gravity: 1.071
Potential ABV: 9%
Final Gravity: 1.041
Final ABV: 7.5%

Black Imperial IPA

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TCB IPA – Version 2

Recipe by: Taft Canyon Brewers

Grains:
3 lbs 2-Row Pale Malt
3 lbs British Crystal Malt

Extract: 10 lbs Pale Malt Extract

Hops:
2 oz Cascade Whole Leaf (60 minutes)
1 oz Magnum hops pellets (40 minutes)
1 oz Chinook Organic Whole Leaf (40 minutes)
1 oz Chinook Organic Whole Leaf (20 Minutes)
1 oz Chinook Organic Whole Leaf (10 minutes)
1 oz Cascade Whole Leaf (0 minutes)
2 oz Cascade Whole Leaf (dry hop for 8 days)

Yeast:
American Ale (Wyeast #1056)

Misc: 1/4 tsp Irish Moss (10 minutes)

Fermentation Temperature: 70 F

Mash Steps:

45 minutes at 158 degrees (9 quarts)
Sparge at 170 degrees (11 quarts)

Notes:

Brew History:

Changes from previous brew are in italics.

November 25, 2012 by Keith and Steve
Original Gravity: 1.090
Potential ABV: 11.75%
Final Gravity: TBD
Final ABV: TBD

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Our first IPA home recipe – 12.5% potential ABV. Whole hops everywhere.

Tonight we brewed another IPA – this time our own recipe. There’s something about adding copious amounts of hops to beer that makes me giddy – I literally giggle as I add them to the wort.   6 pounds of specialty grains and 10 pounds of malt extract should make this a deep flavored IPA with plenty of aroma and kick. Fellow hombrewer James joined me for this round of brewing and brought some of his own tasty P38 IPA along to sample.

Potential ABV coming in at almost 13%. Giddy up.

Potential ABV coming in at almost 13%. Giddy up.

The hydrometer registered a potential alcohol of over 12%, so if we end up in the 10% range, this will be a treat.

6 pounds of specialty grains is the most we’ve ever used up to this point, and we’re still learning how to get the water/grains ratio correct. I’ve been using tools like Beersmith and BrewersFriend and both are good for different things – but neither totally addressed this (at least not that I could find). I also couldn’t find anything in The Complete Joy of Homebrewing that talked about these ratios, but I think we’re getting close.

This time around we started with 3 gallons for 6 pounds of grains and it seemed about right, keeping the grains suspended in water so that they wouldn’t burn on the bottom (accompanied by frequent stirring). We added another gallon of water when we raised the temp and then another when we sparged- resulting in 5 gallons of wort that we brought to a boil and then added the extract. The extract raised the volume in the kettle, which then cooked back down to almost exactly 5 gallons after 60 minutes of boiling.

The first two ounces of hops get added to the wort.

The first two ounces of hops get added to the wort.

We also bottled the High Plains Saison tonight and dry hopped the Redbeard Magee Oatmeal Stout and the Hop Warrior IPA. There’s a lot of beer in this house.

Cheers,

Steve

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