Archive for the ‘IPA’ Category

Flying Squirrel IPA

Posted: June 19, 2011 in All Recipes, IPA

Flying Squirrel IPA
1 lbs Light Dry Extract (8.0 SRM) Dry Extract 8.6 %
9 lbs 4.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 79.5 %
1 lbs Rye, Flaked (2.0 SRM) Grain 8.6 %
6.1 oz Victory Malt (25.0 SRM) Grain 3.3 %
1.00 oz Falconer’s Flight 10.50% – First Wort Hop (60 mins) 41.2 IBUs
0.50 oz Falconer’s Flight 10.50% (15 mins) 9.3 IBUs
0.50 oz Falconer’s Flight 10.50% (10 mins) 8 6.8 IBUs
1.00 oz Falconer’s Flight 10.50% (5 mins) 7.5 IBUs
1.00 oz Falconer’s Flight 10.50% (0 mins)
2.00 oz Falconer’s Flight 10.50% – Dry Hop 14 Days
0.50 tsp Yeast Nutrient (10.0 mins)
1.00 tsp Irish Moss (10.0 mins)
Wyeast 1275 0711055 Manufactured 03/01/11 1L Starter

Mash @152ºF for 60 mins.  Mashed in @151.9.  Dropped to 151.7 over 60 mins.  Mash @1.2qts/lb, add 5.5 qts boiling water for mashout.  Sparge to reach 6.2 gallons preboil.

Expected OG = 1.062
OG = 1.060 (Originally 1.052, added 1 lb DME to hit 1.060) 67.5% efficiency
FG = ?
ABV = ?
IBU = 64.7
SRM = 6.0

05/29/11 – Made this today.  Had some major efficiency issues.  Because of this, I added a pound of extract at flameout to bring the OG from 1.052 to 1.060.  It was kind of a quick last minute decision and I’m hoping it doesn’t affect the overall quality of the beer.  I also had issues with my refractometer not working properly.  Used all Falconer’s Flight blend hops (which is supposed to be amarillo, citra, simcoe, and something else or another).  I’m trying to emulate a lighter colored, no crystal, IPA similar to a DFH 60 minute.  Will update with time.

06/07/11 – Racked to secondary and dry hopped.

06/19/11 – I originally didn’t even post this recipe as I was still pissed off at the issues I encountered while brewing this.  Firstly, I bought distilled water and calibrated my hydrometer and refractometer.  My hydrometer was dead on, and my refractometer was off by just a little bit.  Refractometers are usually auto temperature correcting, but if the actual device is hotter, it will not work properly.  Seeing it was 90ºF+ on brew day, I’m guessing my refractometer was acting goofy because of that.  I also read that if you use all lighter colored malts in a mash, the pH can sometimes be thrown off causing efficiency issues.  I do have a pH meter and may start employing when necessary.  Also, an acid rest may be implemented to help the pH be where it needs to be.  This was also the first time I ordered from Rebel Brewer and did not measure out that the grain I received was accurate.  I also ordered it precrushed and do not know how well they usually crush their grain.  There’s a variety of things that could have gone wrong.  It will still probably be a great beer though.  I will update with tasting when I keg this. :mug:


Red Squirrel (Rye of the Storm)

Posted: February 2, 2011 in Amber, IPA, Rye

Red Squirrel (Rye of the Storm) – 4 gallon batch
6.00 lbs Pale 2 Row
2.00 lbs Rye Malt
0.50 lbs Maris Otter
0.50 lbs Wheat Malt
0.40 lbs Caramel 60
0.40 lbs Caramel 80
0.40 lbs Special B
0.05 lbs Chocolate Malt
0.80 oz Chinook Whole Leaf Hops 11.6% (FWH)
0.50 oz Amarillo 10.3% (10 min)
0.50 oz Cascade 5.0% (10 min)
0.50 oz Amarillo 10.3% (5 min)
0.50 oz Cascade 5.0% (5 min)
1.00 oz Amarillo Whole Leaf Hops (0 min)
1.60 oz Amarillo Whole Leaf Hops (Dry Hop 14 Days)
1 tsp Irish Moss (10 mins)
1/2 tsp Wyeast Yeast Nutrient (10 mins)
Safale US-05
1 Handful of snow from a Chicago blizzard

Mash @152ºF at 1.8qts/lb.  Pitch @72ºF.

Expected OG = 1.069
OG = 1.065 (73% efficiency)
FG = 1.012
IBU = 55.8
ABV = 6.9%
SRM = 18.3

02/02/11 – Well after 4 hours or so of shoveling over 20″ of snow during the great Chicago Blizzard of 2011, I finally got around to brewing a blizzard beer.  At first I had decided to brew a hoppy Rye.  I bought ingredients at the beer store so I’d have some leniency when making the recipe later at home.  I was enjoying a Green Flash Hop Head Red (which is an excellent beer might I add if you enjoy hoppy, malty, sessionable beers) while I was making the recipe.  I suddenly got the idea to make a hoppy Red Rye, and so began the madness that is recipe tweaking that took up 2 or 3 hours of my night.

I absolutely love American citrus hops, so I flavored with Cascade and Amarillo.  Next choice was bittering.  I told the guy at the homebrew store (who never seems to answer my questions right, even though well intentioned) I was looking for a high cohumulone bittering hop (The whole reason I’m interested in the cohumulone levels is that, lately, I’ve done a lot of reading stating that hops with high cohumulone levels give a much better tasting bitterness than their lower leveled counterparts.  This not only makes the bitterness more intense and enjoyable, it also helps enhance your aroma hops).  He told me Warrior was a good one.  When I got home I looked up Warrior and found them to be rather low in cohumulone content.  I’m guessing he didn’t know what he was talking about and didn’t want to look dumb, or assumed I was dumb and thought I meant alpha acid instead of cohumulone.  Luckily, I still had some whole leaf Chinook in my basement, that after inputting the numbers for hops aging, found the alphas to still be quite high.  So, I threw that in as a first wort hop to hopefully get some of that resinous pine flavor/aroma in the finished product.  I’ll save the warrior for bittering a big IPA.

Anyways, I ended up with a hybrid of a Rye/IPA/Amber Ale.  I guess that makes it an Amber Rye-PA.  It will have the spicyness of rye, the hop element of an American IPA, and the caramel malt character of an amber ale.  I used 1/3 of my caramel malts as special B in hopes that I can get some roasty dark fruit character to come through.  The 0.5 lb addition of Maris Otter was simply because I had it lying around and figured why not use it.  The color is just a little higher than what a deep red might be, and borders into what might be considered brown, but is still going to be amber colored in my book.

I’ve found that, unless I’m looking for a certain flavor profile in my beer (fruity esters, diacytel, spicy phenols), US-05 is a champion yeast.  Only about $3 for an 11g pouch, which is enough yeast, when properly rehydrated, to tear through anything up to 12% ABV and leave a highly attenuated, crisp, clean tasting beer.  If I was just making a malty red, sans hops, I may have went with Nottingham or a Wyeast/White Labs Irish variant that gave me some diacytel and fruity character and less attenuation.  Seeing as I wanted my hops to take the forefront over the malt, I stuck with US-05.

I ended up with a slightly lower efficiency, but I have a few ideas why.  One, I added rice hulls because the rye made it so my lautering wouldn’t start.  I did not make the mistake I made before by adding them to the beginning of the mash.  When I did that last time, they soaked up some of my sugars and lowered my efficiency into the 60% range.  But, I still believe some of the sugars may have been absorbed.  Two, I did not let my sparges soak like I usually do.  I wasn’t mashing out and I didn’t want too much conversion to happen (as I’m looking for a slight malt character here).  I also already brewed two days prior and didn’t feel like sitting around for an extra half hour.  Three, I have no idea how old the extra pound of two-row was that I threw in.  I found it in my grain drawer and figured why not.  Guess this means I should label stuff better in the future.

P.S.  This beer has a special ingredient.  It was made with a handful of real snow from the Chicago blizzard of 2011.

02/13/11 – Racked onto 1.6 oz of Amarillo leaf hops.  Bitterness takes over the malt character.  Amber brown color.  Very green taste.  I don’t know how to describe otherwise as what I’ve learned a green beer tastes like.

02/27/11 – Kegged @12psi @40ºF.  Tastes perfectly bitter.  Very nice hop presence.  The malt character should come through more in a few weeks as the hops start to subside.

05/02/11 – Finally hooked this guy back up since I have the Helles taking up lagering space.  All I have to say is excellent, excellent, EXCELLENT!  Perfect blend of sweetness and hoppy aroma/bitterness.  Wonderful amount of head.  I love how the darker caramel malts add less sweetness and more flavor.  Special B does not give any roast character either.

Hop Hop Hopadelphia (A handcrafted Fat Squirrel Imperial IPA)
13.00 lbs Two-Row
1.00 lb Victory Malt
0.75 lb Caramel 20
0.50 lb Caramel 60
1.00 lb Corn Sugar
2.00 oz Simcoe 12.2% (FWH – 90mins)
1.00 oz Simcoe 12.2% (30mins)
1.00 oz Simcoe 12.2% (15 mins)
1 tsp Irish Moss (10 mins)
1.00 oz Simcoe 12.2% (10 mins)
0.50 oz Simcoe 12.2% (5 mins)
0.50 oz Simcoe 12.2% (0 mins)
2.00 oz Simcoe 12.2% (Dry Hop 2 weeks in Secondary)
2 Pkgs Safale US-05

Mash @150 For 90 mins @1.3 qts/lb.  Sparge 4 gallons total (2 sparges)

Target OG = 1.093 (Assuming 5.25 gallons collected)
Target FG = 1.021
OG = 1.085 (5.5 gallons actually collected)
FG = 1.012
IBU = 95.6-134.4*
ABV = 9.6%
SRM = 10.6

*The IBU has a wider range because the pot boiled over a little bit when I started as I was inside slicing strawberries for my Fat Squirrel Bourbon Barrel Cider.  Some of the hops boiled over.  At most it was an ounce.  I crunched the numbers and that is what the IBU would be if I had lost an ounce from my boil.  But, I did First Wort hop this batch.  I’m not sure of the science behind it, but I know a lot of the hop oils were already in the wort prior to boiling, though, what I’m not sure about is whether or not these are just aromatic hop oils or the ones that contribute to bittering.  Either way, to be safe, I took .5 oz away from the last 2 finishing hop additions (0 and 5 minutes) and added a 1 oz addition at 30 mins.  My original recipe was 2oz FWH for bittering and 1 oz at (15, 10, 5, 0 mins).

10/17/10 – Brewed today.  I ran into the boil-over/loss of hops problem mentioned above.  Also, I ended up with a little more wort than I intended, meaning I have a little bit lower SG than I had planned (but still 75% efficiency).  I kept my Victory and Caramel additions similar to my Treebeard’s Tea recipe.  I also added 1 lb of corn sugar to the wort pre-boil and mashed low @150ºF.  This should insure that I reach a lower FG than what beersmith predicts.  This basically means a drier beer with more hop character and not one that’s sweet or syrupy.  IPA is my favorite style and I just wanted to get a big one on tap ASAP now that my kegerator is almost done.

10/26/10 – A few days ago I brought my IPA up to my room to sit at ~70ºF.  I did this when I noticed the temperature start to drop (meaning fermentation had slowed) to help it finish up it’s fermentation.  There’s a little bit of a warming note (though not harsh).  I’m not sure if this is due to the fact that some fusil alcohols may have been produced because it was at ~73ºF for a day or if it’s because it’s at a whopping 9.4%ABV.  Pitching two packets of dry yeast (rehydrated) + adding 1 lb of corn sugar + bringing the temp up at the end of fermentation really helped bring down the FG.  I’m gonna let this sit until Sunday at least before secondary just to let the yeast clear up any off flavors.  It is subtley sweet, not in your face malty, but has a very pleasant hop balance to it.  It seems that my boiling over hops didn’t affect the outcome of this guy in the least bit.  Even at 9 days old it smells of pine needles and grapefruit and has a wonderful taste of grapefruit and rine and a slight honey sweetness.  Gonna dry hop this bad boy for 2 weeks and then keg.  Sam Caglione would be proud.

11/7/10 – Dry hopped on ~1oz of whole hops and 1 oz of pellet hops.  FG = 1.012

11/14/10 – Kegged…total deliciousness.  Will update flavor upon first glass.

01/02/10 – After some prolonged aging in the keg.  Wonderful caramel/honey/pine, though not overly caramel in taste.  Finishes a little warm, but not strong.  Hops character is definitely evident, but the hop aroma is masked by the caramel/honey notes.  I really enjoy how using all Simcoe came out on this one.  Wonderfully clear and beautiful color somewhere between burnt orange/brown/red.  I recently tried it side by side with a dogfish head Burton Baton and, I have to say, minus the fact that mine had more caramel, was pretty spot on for taste (I think Sam Caligione looked at my brew blog and stole a few notes).  I would DEFINITELY make this again (with only a small tweak or two).  I can easily call this my house Imperial IPA.

Treebeard’s Tea (Handcrafted Rye IPA)
9.00 lbs Maris Otter
2.00 lbs Rye Malt
1.00 lbs Caramel 40L
0.75 lbs Victory Malt
1.00 lbs Rice Hulls
0.50 oz Chinook 13.00% (First Wort Hop)
0.50 oz Chinook 13.00% (60 mins)
0.50 oz Simcoe 12.7% (30 mins)
0.50 oz Centennial (30 mins)
1 tsp Irish Moss (10 min)
1.00 oz Amarillo 8.6% (10 min)
0.50 oz Centennial 7.8% (5 min)
0.50 oz Simcoe 12.7% (5 min)
0.50 oz Centennial 7.8% (Dry Hop 2 weeks)
0.50 oz Simcoe 12.7% (Dry Hop 2 weeks)
1.00 oz Amarillo 8.6% (Dry Hop 2 weeks)
Wyeast American Ale Yeast

Target OG = 1.073
Target FG = 1.017
OG = 1.065
FG = 1.018
IBU = 95.1
ABV =6.0%

Mash @153ºF for 60 mins.

8/1/10 – So this is my first attempt at handcrafting an IPA.  I made a pretty aggressive hop schedule for it.  It can probably be simplified, but I figured why the hell not.  I love Amarillo and Simcoe so I just went with it.  I only made a half batch of this recipe as I’m sure I’ll need to tweak it.  Depending on how “biscuity” it comes out I may subsitute regular 2-row in for the Maris Otter at some point.  The IBU’s are up there too so I may age this one for a little bit before I even think of bottling it.

08/08/10 – One week old and it’s at 1.018.  I’m assuming fermentation is done but probably gonna give it another week because I plan on aging it just a bit anyways.  Gonna transfer this next Sunday.  Dry hop it for 2 weeks.  Bottle/age carb for another 2-3 before I crack one open.  It tastes awesome for 1 week old.  The Simcoe and Amarillo give this quite a grapefruity punch!  The IBU came out a little higher than planned too because I boiled down to about 2.25 gallons instead of 2.5…whoops…but, that’s ok because IBU’s are fine by me.

08/29/10 – I was finally motivated enough to dry hop this bad boy.  It still tastes great.  A lot of the initial floral aroma was gone from the first time I tasted it, but I’m hoping I’ll get that back from the dry hopping.  It was a wonderful Simcoe/Amarillo blend to it.  Nice and grapefruity.

09/12/10 – Bottled.  My mom told me it tasted like grapefruit…absolutely stellar…that made my day.  The rye didn’t come through too much so I might up that next time too.  But, overall, it is the best damn beer I’ve brewed so far.  It came out a little malty for my tastes so I’m going to use a regular 2-row instead of Maris Otter and mash at a little lower temp.  I prefer my IPA’s dry and not malty (unless it’s an Imperial IPA then I like them malty).  Also might look into the yeast fermentation temp and see if I can try and get the FG down a little bit.