25 April 2015

posted by benjy edwards

It is time to switch from cask ale production to our other favourite brews, namely IPA.  This recipe is entirely our own, and only loosely based on various previous IPAs.  We were looking for something about 6.5 percent, and with a blast of West Coast hoppiness.

The malt is domestic two-row, Munich, Vienna, wheat, and aromatic malt.  As with most of our IPAs, it contains no crystal malt.  It should be a nice gold colour, about 6 SRM.  The hops are Belma for bittering, then a combination of Azacca, Calypso, and Amarillo beginning at 30 minutes, with further additions at 20, 10 and 0 minutes.  The Calypso and Azacca are new hops for us, but smelling them was pleasant, especially the Calypso.  We used a total of 15 ounces of the late hops and 4 ounces of Belma for a 60 IBU bittering charge.  The original gravity was spot on, at 1.060.

Last week’s Landlord clone was kegged and dry-hopped, with one keg receiving the last of the Styrian Goldings (1.5 ounces) and the other keg has 2 ounces of East Kent Goldings.  The gravity went down to 1.011 for each yeast, so they are having no trouble attenuating, despite a fermentation that was 1-2 degrees cooler than our usual regimen.  As with the previous two batches, the 1968 was brilliantly clear after only 1 week, whereas the Yorkshire strain is slightly cloudy.  However, this batch is the first one where I prefer the Yorkshire yeast over the Fuller’s yeast.  I do think think it is a coincidence that it happens to be the brewery’s own recipe.  The reason Landlord is so good and has won so many awards is no doubt due in large part to the combination of this yeast and the hop and malt flavour.

We will see when these three cask beers are on tap, whether we still prefer the 1968 for the Hophead and Mild and the 1469 for the Landlord.  The only beer to be tapped is the Mild fermented with the Fuller’s yeast, and it is fantastic.  I believe that it is the best batch yet, so upping the brown malt and the pale chocolate was a good move.  This is a great recipe, and full of flavour for its modest 1.042 OG and racking gravity of 1.014.  The Yorkshire one dropped to 1.012, so we will see if that made a difference.  I would guess that the yeast flavour will have more of an impact than just a difference in attenuation.

The next batch will likely be the last, and will be another IPA or perhaps a double IPA.  Kern River Citra Double IPA is tempting, and at 8% is really about halfway between most IPAs and double IPAs.

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