14 May 2017

posted by benjy edwards

Today’s batch is an IPA, no surprise there.  It is a different recipe, however, one based on a recent find which I much enjoyed, the IPA from Saint Archer.  It is a typical San Diego style IPA, very crisp, clean, and dry.  From the colour, it appears likely to be only pale malt, so our malt bill is the last 10 pounds of domestic two-row that we had, plus 13.5 pounds of Best pilsner malt, and four pounds of Vienna.  The mash temp was 149F and since we are running low on propane, the strike and sparge liquor were heated by our heatstick and by boiling water on the stove, sparing the last of the propane for the boil.  This worked well, provided one remembers to start first thing in the morning.

During the mash rest, we kegged up the Fuller’s 1845, which despite its day and a half lag and having been brewed on Monday, attenuated down to 1.012, so it will be about 6.5% ABV.  This beer is not dry-hopped, and we force carbonated both kegs since at that strength it is certainly not a session beer.  The colour is a chestnut brown and has a delightful malt flavour.

Once that was done, the wort was recirculated a couple of times and then collected for the boil.  The boil went well, with no boilovers even considering the massive quantities of hops chucked in.  We used Columbus, Simcoe, Chinook, Centennial, and Citra throughout the boil and added a pound of cane sugar at the end.  The target gravity was 1.062 and we reached 1.060.

The total brew day time was four hours, which is quite quick considering we still use a 90 minute boil.  One technique we’ve been doing recently is starting the boil before all the wort is collected, and basing the boil time on when it first boils.  This means that we’re adding the sixty minute hops soon after the full volume is collected.

It is unlikely that we will use this yeast for a sixth time, since we only have 3 empty kegs and 2 of those will be used for the IPA we made today.

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