18 June 2011

posted by benjy edwards

The last batch we’re brewing with this yeast culture is an IPA.  Not at all out of the ordinary, but IPAs are something we always need on tap.  This batch of Boathouse IPA is brewed with some of the hops we happen to have on hand: Galena for bittering, followed up by Columbus and Amarillo for flavour and aroma.  The malt bill is Maris Otter, light and dark crystal, Vienna, and wheat.  Original gravity is 1.062 which should get us in the region of  6.5% ABV.  The IBUS are 75, though it’s impossible to know for sure since we’re using Galena hops grown by our friend Brian down in Portland.  They turned out well as bittering hops in the Lagunitas IPA clone, so they should do well here.

Water treatment for this batch was the same as for bitters and pale ales, except for a bit more gypsum and magnesium sulfate (or sulphate if in England).  The brew went without a hitch and we had the usual 25 minute chill from flameout to an empty boil kettle.  The ground water is still cold enough to run the wort full bore except for briefly when the kettle is raised and tilted when the wort level gets down to the level of the ball valve.

The Hophead we brewed two weeks ago was racked to a couple of kegs and dry-hopped with Cascade.  Final gravity was 1.011 and the beer was quite clear coming out of the primary – got to love the WLP002!  This will be tapped in a week or two.

6 June 2011

posted by benjy edwards

The norm for this stage of this yeast culture’s lifespan would be to brew a stronger ale destined for force-carbonation, but this time round we are brewing another batch of golden session ale, the Hophead.  The batch we brewed as the first brew for this yeast is almost gone, and as it is probably my desert-island beer, it is good to have it always on tap.  This batch came in at 1.042, and no changes were made to the recipe or the water treatment.

Last week’s batch of pale ale was racked to a couple of corny kegs, with one dry-hopped with Columbus and the other with Amarillo.  Gravities were down to 1.012 and both were force-carbonated.  Aroma, flavour and clarity were all spot on at racking time.  The next and final batch for this yeast is planned to be an American IPA.