After
brewing for over a year I finally decided to do a true IPA. (I guess
that not totally true. I did brew a Wheat IPA last spring but that
has yet to be discussed.)
I
wanted to try things a little bit differently with this brew. Here
was my grain bill:
10#
Maris Otter
1#
Crystal 60
1#
Crystal 20
1#
Cara-Pils
At
this point I had begun reading John Palmer & Colin Kaminski's
Water:
A Comprehensive Guide for Brewers, so this was my first attempt
at playing with water chemistry.
Some have told me that you should focus on learning to brew good beer before messing with the water chemistry and that this should be the last book of the four element books that you should read. I disagree. Water makes up the base of your ingredients and is going to have a profound effect on how your beer will taste. Your mash and what goes into it is the foundation as to how your beer will turn out.
Some have told me that you should focus on learning to brew good beer before messing with the water chemistry and that this should be the last book of the four element books that you should read. I disagree. Water makes up the base of your ingredients and is going to have a profound effect on how your beer will taste. Your mash and what goes into it is the foundation as to how your beer will turn out.
Using
80% distilled water and adding some Gypsum, Epsom Salt, and CaCl to
build the water to the desired profile; here were the final results
(ppm):
Ca:
76
Mg:
17
Na:
3.1
SO4:
156
Cl:
55
HCO3:
28
RA:
-41
pH:
5.3
Since
I had never made this beer without any water adjustments I really
don't have anything to compare it to. However, I will say that this
beer and all others after it have been noticably better, which I
believe to be due to the attention to my water chemistry.
I
wanted a fuller bodied beer so I mashed this at 156 for 60 minutes
and boiled it down for 75 minutes. Instead of doing any bittering
additions at the beginning of the boil; I decided to do get all of my
bitterness, flavor, and aroma with all late hop additions. I began
the first addition with 1oz of Chinook at 20 minutes, another at 15
and third at 10. I then added an 1oz of Willamette at 5 minutes and
other another at flame out. Then at the end of fermentation I dry
hopped an ounce of whole hopped Willamette for about 5 days.
Wanting
a sweeter full bodied IPA; I did not use an American ale strain of
yeast. Instead I used the highly flocculating, low attenuating,
Wyeast
1968 London ESB. I fermented fours weeks at 62 degrees. In the
end I got exactly what I wished for, which may have been a little too
much. The IPA came out with the body, head, and sweetness that I was
looking for. The the roasty, rich maltiness was rather dominate in
the beer. It almost took away from the hoppy profile that I was
expecting.
When
I try this brew again; I am going to make a few modifications to this
recipe. I think it needs to have a bit drier finish so the mash
temperature will probably be more in the 149-151 range. I will
probably stick to a sixty minute boil and change up my hop schedule
just a bit. I will probably have a small early hop addition to add a
bit more bitterness to it and I am changing up the hop bill to get a
more classic American citrusy/piney hop profile. The late addition
schedule will probably remain the same but will have a blend of
Centennial and Zythos additions. The grain bill will remain the same
but I want to see how Wyeast
1056 American Ale does
with this brew.
So
this beer turned out well and it was not lacking in flavor. A few
more goes with this recipe and I think I will have a really good
flagship beer to have on tap for all to enjoy!