13 November 2016

posted by benjy edwards

For the sixth and last batch with this yeast, it is time to brew an IPA.  While it is common for us to finish with a double IPA, we are in need of single IPA, so the target gravity is “only” 1.060.  There aren’t any commercial beers that are grabbing me right now, so we made another version of our Boathouse IPA, with some inevitable tweaks to the malt and hop bills.  I don’t think our Boathouse IPA has been the same beer twice.

On to the recipe: domestic two-row, some wheat, biscuit, and Vienna, mash temperature of 150F for a high attenuation.  We omitted crystal malt, so it should be crisp and very pale in colour.  As for hops, we went with our favourites, Citra, Mosaic, and Simcoe in equal measure, with Columbus as the bittering hop.

The brew day went fine, with time during the mash and recirculation to keg up the Fuller’s 1845 clone.  The gravity had dropped to 1.012, so it will be around 6.5% ABV and the beer was remarkably clear, with no yeast haze of any kind.  The colour is a nice deep red, and flavour is malty with a sweet hop bite at the finish.  This comes across as a beer that will definitely develop over time and with some carbonation.  We did not dry hop this beer, as I very much doubt that Fuller’s does.  I debated whether to cask condition one of the kegs and serve it via handpump, but in the end decided not to, primarily because of its strength but also due to the fact that Fuller’s bottle-conditions this beer as well as serving it in kegs.  According to their website, this beer is not served in the cask.

I’m not sure when next we will brew, but the next batches will likely be a Batham’s Best Bitter clone, a SMaSH beer with Maris Otter and Cashmere, and more American pale ales and IPA.

Comments are closed.