My Latest IPAs! Full Tasting Notes, Recipes, and Water Profiles.

Hello heroes!

Sorry for the sporadic updates. Rest assured my brewing has been cruising along at anywhere from 1 to 3 brews a week. Lately I’ve been tinkering around with the ideal water profile for an IPA and all sorts of hop combinations, grain bills, & yeasts along the way.

I thought it was about time I put up an update on all the IPAs, recipes, water profiles used, etc.

First up is Water Tweaker IPA (also known as Jamil Says & Like Father Like Son):

Brewed 11/25, Kegged 12/19, Bottled 1/6, Tasted 1/13

Tasting Notes

Nose – Luscious peach, light floral and resin, clean hop punch

Flavor – Interesting dynamic from a drier water profile & maltier (for me) IPA grain bill, good mouthfeel, pleasant finish, light fruit, apricot, resin, delightful rounded fruity flavor

Water Profile (according to Bru ‘N Water) was: 88.4 Calcium, 20.9 Magnesium, 8 Sodium, 152.7 Sulfate, 4 Chloride,  & 83.2 Bicarbonate with an Alkalinity of 69 and a Residual Alkalinity of -7. I mashed at 149 and the mash was 5.45 pH. All of my salt additions went into the mash and I sparged with RO. (Additions: 4.34g Gypsum, 7.2g Epsom, 2.09g Lime, 3mL Lactic Acid)

Recipe

Recipe Specifications
--------------------------
Boil Size: 9.03 gal
Post Boil Volume: 7.11 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 5.63 gal
Estimated OG: 1.068 SG
Estimated Color: 6.5 SRM
Estimated IBU: 66.3 IBUs
Brewhouse Efficiency: 77.00 %
Est Mash Efficiency: 87.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
12 lbs 12.0 oz        Pale Malt (2 Row) US (2.0 SRM)           Grain         1        86.4 %        
12.0 oz               Munich Malt - 10L (10.0 SRM)             Grain         3        5.1 %         
1 lbs                 Caramel/Crystal Malt - 15L (15.0 SRM)    Grain         2        6.8 %         
4.0 oz                Caramel/Crystal Malt - 40L (40.0 SRM)    Grain         4        1.7 %         
2.0 pkg               Dry English Ale (White Labs #WLP007) [35 Yeast         12       -             
30.00 g               Nugget [13.00 %] - Boil 60.0 min         Hop           5        49.1 IBUs     
12.00 g               Nugget [13.00 %] - Boil 10.0 min         Hop           7        3.9 IBUs      
12.00 g               Mosaic [12.70 %] - Boil 10.0 min         Hop           6        3.8 IBUs      
16.00 g               Nugget [13.00 %] - Boil 5.0 min          Hop           9        4.4 IBUs      
19.00 g               Mosaic [12.70 %] - Boil 5.0 min          Hop           8        5.1 IBUs      
28.00 g               Mosaic [12.70 %] - Boil 0.0 min          Hop           10       0.0 IBUs      
14.00 g               Nugget [13.00 %] - Boil 0.0 min          Hop           11       0.0 IBUs      
57.00 g               Mosaic [12.70 %] - Dry Hop 14.0 Days     Hop           13       0.0 IBUs      
33.00 g               Nugget [13.00 %] - Dry Hop 14.0 Days     Hop           14       0.0 IBUs      
27.00 g               Mosaic [12.70 %] - Dry Hop 9.0 Days      Hop           16       0.0 IBUs      
31.00 g               Nugget [13.00 %] - Dry Hop 9.0 Days      Hop           15       0.0 IBUs      
28.00 g               Mosaic [12.70 %] - Dry Hop 7.0 Days      Hop           17       0.0 IBUs

Next is Citrus Bomb 1 (also known as CB1 and Wayward Citrus Bomb 1):

Brewed 12/3, Kegged 12/25, Bottled 1/6, Tasted 1/13

Tasting Notes

Nose – Dank peach, over-ripe melon, grainy malt, apricot, boozy fruit cocktail

Flavor – Lemony, tangy, mandarin oranges, very light malt presence, finish has some roundness, not a long lingering dryness, not intensely bitter. Very clean with bitter lemon, plum, citrus, & some white grape/winey notes.

Water Profile was: 102.5 Calcium, 21.1 Magnesium, 18.4 Sodium, 231.9 Sulfate, 40.4 Chloride, 28.9 Bicarbonate with an Alkalinity of 24 and a Residual Alkalinity of -62. Mash was 152 and pH was 5.52 and I sparged with all RO. (Additions: 8.98g Gypsum, 7.31 Epsom, .92g NaCl, 1.5g CaCl, 1.01 Lime, 2mL Lactic Acid)

Recipe can be found here.

After Citrus Bomb 1 you must have Citrus Bomb 2! As you’ll recall these were the 2 brews I did for the ‘Average Brewday’ tab.

Brewed 12/3. Kegged 12/30. Bottled 1/6. Tasted 1/13.

Tasting Notes

Nose – Fruit, a little dank fruit cup, tropical with piney forest notes, over-ripe mandarin orange, grassy resin. Side note – I’ve noticed Nelson can add some boozy notes that make you think there are fusels or ‘alcohol burn’.

Flavor – Dry with slightly minerally finish, some rich fruity notes – dries out to very clean finish. Might need slightly more malt backbone for Tasty McDole’s water profile. White grape winey notes with dank undertones.

Water Profile was (very close to what Mike ‘Tasty’ McDole does for all of his water): 110.3 Calcium, 19 Magnesium, 31.9 Sodium, 318.4 Sulfate, 54.9 Chloride with an Alkalinity of -50 and a Residual Alkalinity of -140. Mash was 152 and pH was 5.52 and salts were split evenly on a per gallon basis between the mash and sparge water. (Mash Additions: 8.02 Gypsum, 3.54 Epsom, 1.07 NaCl, .57 CaCl, 2 mL Lactic – Sparge Additions: 6.95 Gypsum, 3.04 Epsom, 1.07 NaCl, .42 CaCl)

Recipe can be found here.

Believe it or not I have more IPAs in my chest freezer! The next one is Thirst For Burst IPA. Both TFB and the Purring Kitten 5 Session IPA were inspired by this recipe in the Nov/Dec 2013 Zymurgy magazine:

20140115_232542

Brewed 12/9, Kegged 1/6, Tasted 1/13

Tasting Notes

Aroma – Rich danky fruit, tropical and floral spicy resin. Light mandarin orange – very Enjoy By-ish with no one signature hop but plenty of hop character. Light pineapple as it warms.

Flavor – Danky spicy resin. Fruit with an immediate dank punch, pleasant but light malt, lingering dryness. No doubt this is an IPA. No ups and down in the flavor wave – just a deliberate hop punch.

Water Profile was: 107.9 Calcium, 21.4 Magnesium, 28.8 Sodium, 321.4 Sulfate, 51.4 Chloride, 16 Bicarbonate with an Alkalinity of 13 and a Residual Alkalinity of -76. Mash was 150 with a pH of 5.31. All salt additions went into the mash. (Mash Additions: 14.48 Gypsum, 7.43 Epsom, 1.81 NaCl, 1.11 CaCl)

Recipe

Recipe Specifications
--------------------------
Boil Size: 9.03 gal
Post Boil Volume: 7.11 gal
Batch Size (fermenter): 6.00 gal   
Bottling Volume: 5.63 gal
Estimated OG: 1.061 SG
Estimated Color: 5.0 SRM
Estimated IBU: 56.1 IBUs
Brewhouse Efficiency: 72.00 %
Est Mash Efficiency: 84.4 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
8 lbs                 Pale Malt (2 Row) US (2.0 SRM)           Grain         1        61.5 %        
2 lbs                 GW Pale Malt (2.0 SRM)                   Grain         2        15.4 %        
1 lbs                 Caramel/Crystal Malt - 15L (15.0 SRM)    Grain         3        7.7 %         
8.0 oz                Munich Malt - 10L (10.0 SRM)             Grain         4        3.8 %         
2.0 pkg               California Ale (White Labs #WLP001) [35. Yeast         14       -             
35.00 g               Columbus (Tomahawk) [15.30 %] - Boil 15. Hop           8        18.1 IBUs     
40.00 g               Galaxy [15.40 %] - Boil 15.0 min         Hop           6        20.9 IBUs     
40.00 g               Nelson Sauvin [12.60 %] - Boil 15.0 min  Hop           7        17.1 IBUs     
35.00 g               Columbus (Tomahawk) [15.30 %] - Boil 0.0 Hop           10       0.0 IBUs      
30.00 g               Galaxy [15.40 %] - Boil 0.0 min          Hop           12       0.0 IBUs      
30.00 g               Nelson Sauvin [12.60 %] - Boil 0.0 min   Hop           13       0.0 IBUs      
31.00 g               Centennial [8.90 %] - Boil 0.0 min       Hop           11       0.0 IBUs      
38.00 g               Motueka [7.50 %] - Boil 0.0 min          Hop           9        0.0 IBUs      
1 lbs 8.0 oz          Corn Sugar (Dextrose) (0.0 SRM)          Sugar         5        11.5 %        
31.00 g               Motueka [7.00 %] - Dry Hop 17.0 Days     Hop           15       0.0 IBUs      
30.00 g               Nelson Sauvin [12.00 %] - Dry Hop 17.0 D Hop           16       0.0 IBUs      
28.00 g               Galaxy [14.00 %] - Dry Hop 17.0 Days     Hop           17       0.0 IBUs      
20.00 g               Centennial [10.00 %] - Dry Hop 17.0 Days Hop           18       0.0 IBUs      
23.00 g               Nelson Sauvin [12.00 %] - Dry Hop 9.0 Da Hop           20       0.0 IBUs      
25.00 g               Galaxy [14.00 %] - Dry Hop 9.0 Days      Hop           19       0.0 IBUs      
21.00 g               Centennial [10.00 %] - Dry Hop 9.0 Days  Hop           21       0.0 IBUs      
18.00 g               Citra [12.00 %] - Dry Hop 9.0 Days       Hop           22       0.0 IBUs

Purring Kitten 5 Session IPA should also get a mention because it’s delicious.

Brewed 12/9. Kegged 1/6. Tasted 1/13.

Tasting Notes

Aroma – Rich pineapple, cherry, complementary malt – like a bright fruit cocktail. Some plum, nose is big and bold. Carbonation level makes a big difference on how well this one pops.

Flavor – Balanced hoppy finish. Doesn’t taste 4%. Light bodied with a clean finish & not terribly long dryness. A lingering slight biscuit note with strong hop flavor.

Water Profile was: 103.2 Calcium, 18.8 Magnesium, 19.4 Sodium, 222.6 Sulfate, 38.2 Chloride, 74.6 Bicarbonate with an Alkalinity of 62 and Residual Alkalinity of -23. Mash was 149 with a pH of 5.32. All salts went into mash. (Mash Additions: 9.03 Gypsum, 6.51 Epsom, .95 NaCl, 1.19 CaCl, 1.11 Lime, 1 mL Lactic Acid)

Recipe

Recipe Specifications
--------------------------
Boil Size: 8.51 gal
Post Boil Volume: 6.59 gal
Batch Size (fermenter): 5.50 gal   
Bottling Volume: 5.13 gal
Estimated OG: 1.043 SG
Estimated Color: 7.0 SRM
Estimated IBU: 48.4 IBUs
Brewhouse Efficiency: 71.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 90 Minutes

Ingredients:
------------
Amt                   Name                                     Type          #        %/IBU         
6 lbs                 Great Western Pale Malt (2.0 SRM)        Grain         1        64.7 %        
1 lbs 4.0 oz          Vienna Malt (3.5 SRM)                    Grain         2        13.5 %        
8.0 oz                White Wheat Malt (2.4 SRM)               Grain         3        5.4 %         
5.1 oz                Caramel/Crystal Malt - 30L (30.0 SRM)    Grain         5        3.5 %         
5.1 oz                Caramel/Crystal Malt - 60L (60.0 SRM)    Grain         6        3.5 %         
4.0 oz                Aromatic Malt (26.0 SRM)                 Grain         7        2.7 %         
6.1 oz                Cara-Pils/Dextrine (2.0 SRM)             Grain         4        4.1 %         
4.0 oz                Victory Malt (25.0 SRM)                  Grain         8        2.7 %         
2.0 pkg               East Coast Ale (White Labs #WLP008) [35. Yeast         15       -             
41.00 g               Citra [11.70 %] - Boil 15.0 min          Hop           9        17.5 IBUs     
30.00 g               Galaxy [15.40 %] - Boil 15.0 min         Hop           10       16.9 IBUs     
29.00 g               Simcoe [13.20 %] - Boil 15.0 min         Hop           11       14.0 IBUs     
51.00 g               Citra [11.70 %] - Boil 0.0 min           Hop           12       0.0 IBUs      
40.00 g               Galaxy [15.40 %] - Boil 0.0 min          Hop           13       0.0 IBUs      
30.00 g               Simcoe [13.20 %] - Boil 0.0 min          Hop           14       0.0 IBUs      
30.00 g               Citra [12.00 %] - Dry Hop 17.0 Days      Hop           16       0.0 IBUs      
25.00 g               Simcoe [13.00 %] - Dry Hop 17.0 Days     Hop           18       0.0 IBUs      
34.00 g               Citra [12.00 %] - Dry Hop 9.0 Days       Hop           20       0.0 IBUs      
37.00 g               Simcoe [13.00 %] - Dry Hop 9.0 Days      Hop           19       0.0 IBUs      
33.00 g               Galaxy [14.00 %] - Dry Hop 9.0 Days      Hop           21       0.0 IBUs      
30.00 g               Galaxy [14.00 %] - Dry Hop 17.0 Days     Hop           17       0.0 IBUs

The fruits of all of this brewing labor have been wonderful and intoxicating. I sent a few of these beers off to competitions and I’ll be sending more soon. I’ll be sure to update on how everything does.

For the sake of water profile comparison here’s an excel sheet: WaterProfiles01-15-14. At this point, if you put a gun to my head and made me take one of these water profiles for IPA brewing eternity, I’d take the ‘Safe Play IPA’ water I put together for Citrus Bomb 1. I think it’s well-geared for IPAs but I get the impression it would stand up better to both West Coast hop bombs and a little more malt-forward takes on the style.

The Tasty McDole profile with higher sulfates was quite nice on Thirst For Burst but a little over the top (it seemed) on Citrus Bomb 2. Obviously grain bill, hopping, mash pH, yeast, etc can play huge roles as well….and probably did. Dialing in a water for the specific beer you’re crafting looks like the ideal way to go to me.

I’ve already re-brewed Water Tweaker with slightly more aggressive water, slight grain bill tweaks and Simcoe in the mix with the Mosaic & Nugget. I also plan to continue pursuing hop bursted IPAs like Thirst For Burst, as I’m a big fan of Stone’s brand of hop bomb and I think that immediately ushers you into the ballpark.

Time to keep scouring the interwebs for more water knowledge. Until next time friends.

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Brewing Contest Entries

Hi friends!

In my last update I laid down the gauntlet for myself and decided I was going to max out my entries for the Nevada State Homebrew Championship. Nevermind the fact that most of the beers weren’t brewed.

True to my word I’ve brewed 4 times since the last update and will brew at least 2 more beers this week. Here’s the NV Championship rundown:

1. Purring Kitten Session IPA – Because I wanted to use the 2 three gallon carboys this batch was in and I’d heard Jamil discussing the surface area benefits of double dry hopping, I transferred both the WLP 002 & 006 sides to kegs and added Mosaic & Citra hops (as well as Biofine). The Kitten will be a slightly different animal than last time with the higher gravity & added hopping. I didn’t taste the beer but both sides smelled like hops were making sweet love to my whole olfactory situation.

2. Helles Too Good For You is still lagering away happily. Color looks good. For some reason I have total confidence in the 4 different lager yeasts I blended for it. I transferred the previous Helles batch that was on Big Dog’s Imperial Pilsner WLP 830 yeast and it tasted nice. Fairly dry and a touch bitter but good malt aroma.

3. King Kong Ain’t Got Ish On Me Belgian IPA – Both sides (WLP 400 & 410) cranked along pretty well. This was my 2nd experience with 410 aka Belgian Wit II. My first experience involved some open fermenting and a near cat fatality. Despite leaving a solid amount of head space, this second experience was quite similar. I awoke to a big yeasty mess. The cat escaped unscathed but the airlock on the left launched out of the carboy on the far right:

airlock launch

It took me a moment to realize just how serious things had gotten:

yeast on ceiling

Those spots are yeast and hops on the ceiling. We have very high ceilings. It’s probably at least 15 feet high at that point. I figured running the Wit II at a fairly well-controlled 67-69 with ample head space would take care of things. No need for a blowoff tube. Man was I wrong. If you ever want to murder someone by fermentation, fire up some well placed Wit II fermenters and give it a day.

Regardless, I have high hopes that the Belgian IPA on the WLP 400 Belgian Wit will be delicious.

4. It’s A Celebration Bitches! Smoked Dubbel – The brewday didn’t go too badly. The Briess Cherrywood Smoked malt smelled like gorgeous hickory smoked bacon, so I think it should play well with the Dubbel flavors. The one problem I did have was that it was 11pm and I ran out of propane just as my boil started. Sane people would go to a local store for more. I decided to fire it up in 4 pots on my stove:

no propane no problem

Figuring out the hopping was a little goofy, but luckily I only needed to hit it with 1oz EKG. My volume and gravity ended up pretty money and the wort smelled and tasted great, so we’ll see what the split of WLP 530 Abbey Ale & WLP 575 Belgian Style Blend can do with it. I chose those 2 because the 530 will be more dry and spicy and the 575 should be a little more ‘general Belgian’. It’s hard to know which side I should put my money on for coming out the best.

5. Kohatu For Dummies Pale Ale – I brewed this beer today and I think it has real promise. The Kohatu is 6.8 AA and not super over the top but it definitely has some intriguing pine & tropical notes. It’ll be fun to see all 50 IBUs of it shine on a pretty stripped down pale ale base. Unfortunately WLP 001 California Ale has been in high demand at U Bottle It lately, so I went with the 2 vials of WLP 006 Bedford British I was saving for a potential session IPA re-brew. I figured that if it worked for Purring Kitten, it’d work in the hoppy pale.

6. Wag The Dog Northern English Brown – This beer has still not been brewed. I’ll be brewing it tomorrow after work on either WLP 005, 006, or 041 depending on availability and if I’m in the mood to split it and acquire more 3 gallon carboys.

7a. Fuzzy Bunny Slippers IPA – The plan was to enter this hop-riffic homage to homebrewing and being able to get such coveted hops. I Burtonized the water so it’ll be interesting to see how hard a hop bomb hits with extreme IPA water (using 27 grams of gypsum) and 104 IBU of lupulin goodness. Here’s Fuzzy running into the kettle & first wort hopping:

citra fwh

Funny enough, I got up at 6am and brewed this beer (and obviously first wort hopped) and on my way to work in the afternoon I listened to Jamil’s latest style show on Double IPA. It turns out Jamil makes very solid points on why he thinks the practice is total BS and I have been converted. No more first wort hopping for me unless it’s a big Double IPA where I’m cramming hops everywhere I can.

7b. U Hop It IPA – I told my buddy Gary at U Bottle It that I’d put 7 entries in the contest and he said I should brew U Bottle It’s U Hop It IPA kit and enter that. Mind you I designed the recipe and have quite a bit of faith in the power of Simcoe, Columbus, Falconer’s Flight & Chinook. The problem with this plan is you can only enter 1 beer per subcategory, so 14B American IPA just became off limits to Fuzzy Bunny Slippers. All in all, I’m excited to put my U Bottle It mini-mash IPA recipe in the competition and see how it stacks up. Plus this will be the first time in 3 or 4 years that I’ll get to brew a mini-mash beer. Also, I’ll be using all RO water as usual but I’ll be building my water to the Vegas water profile which lends itself well to pales and IPAs with its friendly Sulfate to Chloride ratio. Here’s the kit on the shelves (next to Hop Delivery DIPA that I also made):

U Hop It Kit

Anyway, I’ll give detailed recipes and notes on anything that wins or scores well. Also, there’s another contest coming up through SNAFU that I already have 7 entries in. The SNAFU competition will consist of 2 categories: Best ‘big’ beer (OG over 1.060) and best use of hops. I’ll be sure to share more details as things develop. I’m planning on trying to uncap, re-yeast & prime a few bottles of both my Throw Up The Dub Dubbel & Agnostic Tripel. Both beers are about 15 months old and taste quite nice, other than their continuing lack of carbonation.

Other than all these competition beers, I’ve been scheming up a Nelson Sauvin hopped Oatmeal Belgian Blonde which I might brew at Clyde’s on Sunday. I’ll either do that on Wyeast 3711 French Saison or White Labs 500. I also need to brew a Berliner Weiss sooner rather than later because I want it in my kegerator and I need to perfect a recipe for my wedding in March!

Alright friends! I’m tired from early brewing so I’m headed to bed. Be well and prosper!