10 May 2015

posted by benjy edwards

We didn’t have a chance to brew last weekend, so this weekend we brewed the last batch with this run of yeast.  The recipe is our second shot at the Kern River Citra double IPA, with no changes to the recipe except for the bittering charge (Columbus this time), and having to substitute the honey malt with caravienna.  The other malts are Maris Otter, domestic two-row, wheat, Munich, Vienna, and carapils.  Target gravity is 1.070 with a target mash temperature of 148F.

Our actual mash temperature turned out to be 150, probably because the malt was warmer than projected since it was such a nice day.  150 is still on the low side for a single infusion though, which may explain why our pre-boil gravity was 5 points lower than expected.  To make up for this, we added 2 pounds of cane sugar to the boil with 10 minutes remaining.  In the end, we reached an original gravity of 1.072.  Hops are all Citra after the Columbus for bittering, with additions at 30, 15, 10, and 5 minutes.

The brew went really well, no boil-overs or any mishaps while kegging the Boathouse IPA brewed two weeks ago.  Each keg was dry-hopped, one with Azacca and the other with Calypso, as these were the hops used in the boil.  Due to a visit by some friends from Ohio, the kegs were sanitized and dry-hopped on Thursday night, and sat in the warm garage until today, so it is a test of whether keeping hops at room temperature for more than the usual 16-18 hours is detrimental.  Perhaps this wasn’t the best batch to test this, however, since we’re not familiar with the aroma and flavour profile of these hops, but needs must.  Both the Fuller’s and Taylor’s yeasts fermented the IPA to 1.012.  The beer was very nice from the primaries, with the usual disparity in clarity.  I look forward to seeing how the Taylor yeast shows up in hoppy American ales.

We will give the Citra double IPA two weeks in the primary, with the first dry-hop after 3 or 4 days of fermentation.  Citra, naturally, both in primary and keg.