Drinking Homebrew - January 2016

A red rye ipa, used malted and flaked rye, and amarillo and citra hops. At 6.6 abv and 60ibu's it's pretty good for just over a week in the keg.

 

I've actually been hitting some reviews this weekend, but had some HB Oatmeal stout, and Belgian Quad Yesterday... I'm afraid the quad is about to kick..

 

That's the way IPA should look.

 

Here's my attempt at a NE IPA, approximately one month from brew day:





I used 20% wheat and 10% oats, with Citra and Galaxy almost exclusively at flamout, two stage dry-hop and London III. It has the hazy look, soft mouthfeel and decent head retention that I was looking for. Aroma is melon, citrus and a bit of that citra cattiness, not that I mind. Taste is, honestly, not really what I was hoping for. It's kind of indistinct at first, formless and muddled, then it resolves into orange peel and maybe a bit of white wine? It's honestly a bit hard to dissect, and I'm not the best at describing flavors to begin with. Bitterness is very subdued, probably TOO subdued really. It's not a terrible beer, but I'll definitely need to adjust the recipe if I want to make something more to my liking. If I had to guess, I should have increased the hops at 10-15 minutes, which would add a little bitterness and hopefully some more hop flavor. But I think the grainbill needs work, too. The other 70% was mostly 2-row with a very small amount of C40 and some acid malt for good measure. Not quite sure where to take this one, for now.

 

Your synopsis sounds almost exactly like my thoughts after my first NE IPA attempt. I didn't do any boil hops, which IMO is a big mistake. Had to adjust 60 min, 10 min and 5 min additions and it made a world of difference.
Cheers.

 

Here's tonight's selection of homebrews for the wife and I, and the 3 clean beers I have on tap right now...from left to right, an Equinox and Nelson IPA, a Gumballhead clone and a Chocolate Coconut Imperial Porter.

Cheers!

 

There's nice color on that beer!

Next time, I would throw in a little honey malt or caramel malt. That can do a lot in terms of enhancing some of the hop flavor, too!

I don't have experience with London III (that will change next week) but I was going to throw out WLP644 (Sacch Trois) it's a really clean fermenting "Wild Sacch" that has a lot of esters and flavors that are found in NE IPAs. Give it a shot.

 

It's sorta a double-post, but here's my juicy NE IPA/Treehouse Clone again...after ~2wks in the keg, its still hazy but sediment has cleared out significantly. Still juicy/fruity/citrusy as hell.

Felt like a proud papa...brought 2 growlers of it to my friend's Pats game-watching party on Sunday...it got rave reviews from all and was being poured just as often (if not more often!) than the assorted TH IPAs, MBC Dinner, SOS, etc. that was all readily available in the cooler!

 

Sounds great! Would you be willing to share the recipe?

 

Similar thing happened to me... Buddy of mine went and got some King Sue when it was released before Christmas, so I asked if I could buy one off him. He agreed and I also gave him a growler of my NE IPA to help me kick my keg as it was so delicious fresh. He asked if he could put it on Untappd and gave it a pretty good rating, without any influence from me. Proud papa indeed.

 

Not sure if he was influenced by this but the Mad Fermentationist @OldSock did a couple of posts with 2 different takes of the NE style IPA. I just tried my own variation of the recipe, which I just bottled, and am excited for it. If you are interested in doing it its laid out well in the blog and there are always countless possibilities for customization (I modified the malt bill a bit and revamped the hop types, but stuck with a mostly similar hop schedule.)

Edit: forgot link http://www.themadfermentationist.com/2015/10/softer-juicier-and-uglier-apa.html

 

Yep, was influenced by some of his posts; also found a huge thread in HBT about cloning TH Julius and took some ideas from that...here's the recipe/brew day details:


IPA Recipe:


----------Grain Bill----------

Pounds Grain, Fermentable, Other
11 American Brewer's Two-Row
1 White Wheat Malt (US)
0.5 Caramel 10
0.25 Acid Malt
1 Flaked Oats

***Targeted Pre-boil SG = 1.058 (6.3gal target volume into kettle)

----------Kettle Hop Additions----------
Hop Type Ounces Boil Time
El Dorado (14.9) P 0.5 60
El Dorado P 0.5 30
El Dorado P 0.5 10
Citra (12.7) P 0.5 10
Amarillo (7.7) P 0.5 10

----------Flameout/Whirlpool/Hopstand Hops----------
Hop Type Ounces Avg Temp Minutes
Amarillo P 0.5 180 30
Citra P 1.5 180 30
El Dorado P 1.5 180 30

---------------Dry Hops---------------
Hop Type Ounces Days Temp
Amarillo P 1 5 64
Citra P 2 5 64
El Dorado P 1 5 64

**Recipe/Brewday Notes:

--First all-grain batch! Encountered & worked through some problems...described below…
--Used bottled spring water. Mashed at 152F. Added 1/2 Tbsp CaSO4 to strike water. Measured mash pH was ~5.2.
--Starch conversion/efficiency was horrible (likely due to inadequate grain crush, determined this after the fact). Extended total mash duration to 90min.
--Lautered/sparged and ended up w/ 5gal of 1.050 wort. Decided not to continue to sparge & further dilute wort. Added 0.75# light DME to target a post-boil SG of ~1.065; OG into fermentor ended up being 1.065
--Pitched WY1318 (2 pks)

 

Thanks for the info!

 

While bottleing the maunacolat, I started with a Blegian dark, flowed , currently, with an oaked smoked magik and soon a Drunkin Brewer Series IPA.

 

Dinner tonight... Paprika Chicken and Lemon Cream Sauce (made with my Amber Beire de Garde) with Acorn Squash Hash (bacon, roasted acorn squash, and stout sauteed onions).
In the Glass... Blend of my Imperial Stout and an extract Milk Stout I did for Teach A Friend To Brew Day.
Good pairing. All of it was rich and hearty, the roast of the beer paired well with the roasted chicken and spices.

 

Looks great, this is my favorite chicken paprikash recipe. I've made several of this chef's recipes, usually only modifying the "heat" content, and all have been absurdly good. He's my first stop if I'm looking for a new recipe:

 

The past 3 months we have been on a very low carb diet, and limiting the high starch intake as well (no potatoes, corn, rice, beans). It has been fun to make all these recipes with alternative ingredients. The beer intake is the only place I get to cheat.

 

I'm totally onboard the hazy IPA bandwagon. This is 12% oats, 5% caramunich II. All galaxy hops fermented with WY 1272. Tastes like Orange juice.

 

Fuller's 1887 XXK. Love this beer. Recipe from book by @patto1ro

The chill haze disappeared as it warmed.

 

Nut brown ale brewed earlier this month. Learning how to use photobucket as well...