IPA – Yesterdays brewday

I brewed yesterday. Any day that I brew is generally a good one, I get to my Zen space. It was a good thing I found my Zen space yesterday as I had a few fuckups throughout the day, some I can clearly identify, some I am still scratching my head over.

The day started with breakfast out, followed by a trip to Grain and Grape to pick up my malt bill. The shop was mental, as busy as I’ve seen it for a non sale day. But that was ok, Zen. Did a few other jobs (got my new pocket wifi and a t-shirt) and hit the road.

I brewed the following recipe, kind of based on a Stone IPA recipe from Brew Your Own Magazine, changed the bittering hops, shortened the boil time and added some wheat malt. This beer is intended for Dazzapalooza.

Dazzapalooza IPA (to receive a better name once I think of it)

7.50 kg Crisps Pale Malt 88.24 %
0.50 kg Joe White Crystal 5.88 %
0.50 kg JW White Wheat Malt 5.88 %
30.00 gm Centennial [8.90 %] (Dry Hop 3 days) Hops –
15.00 gm Chinook [13.00 %] (Dry Hop 3 days) Hops –
30.00 gm Millenium [14.40 %] (60 min) (First Wort Hop) Hops 47.6 IBU
60.00 gm Centennial [10.00 %] (15 min) Hops 16.0 IBU
1 Pkgs British Ale (Wyeast Labs #1098) [Starter 125 ml] Yeast-Ale

Mashed at 64deg C, intended to be a 25 litre batch at about 1.072, instead I ended up with a 29 litre batch at 1.065. I’m not 100% what happened here, guessing I transferred too much wort from the mash tun (1 bucket too many??).
 
I also had some boil issues. I ran out of gas. Twice. This gave me a somewhat interrupted boil but the beer shouldn’t suffer from that. I doubt I could make this beer again with any sort of consistency though.
 
The other “issue” I have with this beer is the colour. Its too dark. When I last made this beer I didn’t specify which JW crystal malt I used in my notes but I remember the beer being much lighter than this wort. When I ordered it I also didn’t specify, so I’m thinking I have the dark crystal (maybe) but definitely not the pale crystal. None of this will really matter, just not quite what I was after, the beer however will be nice and hoppy, just a little dark for style. Must pay more attention. If you look to have a crack at this recipe go with a pale coloured crystal malt.
 
So the upside? on the white board list on my fridge is a list of stuff that I said I would do this year. One of them is “interesting beer”. Accordingly I have taken 4 litres of wort from this batch and pitched a Belgian Witt Yeast into it. Interesting beer, check.
 
So the result of yesterdays brew day, more beer than I was aiming for, nice day out of town, trialing a new recipe for a darker than style IPA(unintentionally) and a Belgian IPA fermenting. That’s not quite what I was after but by no means a bad effort.

Oh I also had a KFC Double Down, the breadless sandwich. This is not a good thing. Let it lie in the KFC fryer. Back to my self imposed no KFC unless drunk ruling. Nuf said.

Cheers D
 

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2 thoughts on “IPA – Yesterdays brewday

  1. Tom says:

    Did the 5% wheat malt leave any residual cloudiness?Thinking of making an IPA with a similar amount of wheatmalt. Gonna call it something silly too.Cheers

  2. Darren says:

    @Tom I've never had any issues with wheat malt giving any cloudiness, I throw in the wheat malt to give it better head retention. You may be getting mixed up with raw wheat which has a reputation for making beers cloudy. I use raw wheat in beers and actually find the opposite, they drop nice and clear. A fair whack of the cloudyness of wheat beers is from the yeast. Give a witt or wizen wort a crack with a floculant english yeast and see what you get. Happy brewing.PS it ended up being called fountain IPA

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