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Triple C Hop Blend IPA
American IPA (14B)
6 gal batch

Brewed Sept 01/14, bottled on Oct-05/14 in 33-500ml plastic bottles with 2 Cooper drops for bottle conditioning.

O.G. = 1.048
F.G. - 1.007
IBU = 69.9
SRM = 6.4
ABV% = 5.5%

Grain Bill
10.5 lbs CAN 2 Row Malt (84%)
1.25 lbs Munich Malt (10%)
6.1 oz Cara-Pils/Dextrine (3%)
6.1 oz Caramel 60L (3%)

Mash @ 152F

Boil (60min)

Hop Schedule
0.50 oz Cascade (60 mins)
0.50 oz Centennial (60 mins)
0.50 oz Chinook (60 mins)
1.00 oz Cascade (10 mins)
1.00 oz Centennial (10 mins)
1.00 oz Chinook (10 mins)
1.00 oz Cascade (0 mins)
1.00 oz Centennial (0 mins)
1.00 oz Chinook (0 mins)

Yeast = US-05 with starter

Cheers, Chicanuck

looking forward to tonights offering

I found this had significant levels of esters almost like a belgian. Odd for us05...maybe too warm during fermentation? Highly carbonated as well.

Found it highly carbonated as well with an off flavor, Metallic? Possibly an infected batch? Recipe looks great and would love to try this fresh out of the keg. Looks really tasty.

My bottle had a slight phenolic taste I think. Phenolics can be appropriate in some Belgians. It can be caused by wild yeast, some malt types, some yeast strains, chlorine in water, sparging above PH 6.0 and above 170F. I could be completely wrong and it's not phenolics, but the rest of it is right as I copied it from the BJCP card .

Thanks for the beer. I think it would have been nice when it was fresh like Keith says. I like my IPAs best around 3 weeks, by three months they've usually lost a lot.

I found those PET bottles changed my beer after a month or two. That could be it. Much happier since I started using glass.

I got a lot of that off flavour in my bottle. Bummer as the recipe looks delicious.

2 carb drops for a 500 ml bottle is a bit of overkill which explains the super carbonation. Probably shouldn't have used my Brewnoser glass with the etched bottom for this one. Ha ha. I always figure out the carbonation level I want for the style and calculate how much sugar to batch prime. Lots of webpages offer this type of calculator but this is the one I have bookmarked and use:
http://www.brewersfriend.com/beer-priming-calculator/" onclick="window.open(this.href);return false;

Greg I'm getting some wet cardboard flavor which points me toward oxidization. The hop profile underneath seems pretty solid and I'm liking what's coming through on that front.

Unfortunately I can't give a better account. Mine tasted like a bottle of liquid band-aid and gushed like Old Faithful when I opened it. This beer sounds awesome on paper. I hope to brew it to give chicanuk the credit they deserve for this solid recipe. Heck knows, maybe mine will taste like ass too.

LiverDance wrote:Greg I'm getting some wet cardboard flavor which points me toward oxidization. The hop profile underneath seems pretty solid and I'm liking what's coming through on that front.

I'm fairly sure any oxidation would be caused by the PET bottles. I used to get a lot of that when I used them. Usually started around the 6 week mark. They are permeable to oxygen.

I like the hops, nice and citrusy, but there is definately some unwanted flavours there and the malt profile is a bit thin. I taste pulp/wet cardboard and the aroma is phenolic.

Same here, unfortunately.

I had a similar phenolic flavour in a Black IPA a few years ago that evolved into an acetobacter infection.

I too like the hop profile but some oxidation is holding them back ...good balance with the bitterness and malt......more carbd than im used to....I dont think its infection, but im no expert. ..maybe a high ferment temp?
I think if this were brewed again and the o2 pick up was minimized it would be a fantastic ipa. Thanks for sharing

I didn't note any signs of infection in mine either, although I would say it was a touch overcarbed.

Would have liked a little stronger hop aroma to match the flavor. I definitely liked the hop profile and found the bitterness level was just right, but there was something kind of disjointed about it; it didn't feel like it all came together quite right.

Unfortunately mine was pretty bad, even from the aroma I knew it was off. Wild yeast would be my guess (after consulting with Know1 who was here when I cracked it). Although I'll be less harsh then Trevor (although I've never tried liquid band-aid), I couldn't finish the first mouthful. Sorry Greg!

I will take a great positive about this beer, this has really shown the club in general what Nova Scotia Wild Yeast and oxidation can do to a beer. The recipe looks fantastic Greg, and I'm with Trevor I'm thinking about brewing this to just get a true feel for the beer, it looks great. Maybe we can get together and brew a 10 gal and split?

I drank the whole motherfucker... it wasn't what I was expecting since Trevor had tipped me off to his band-aid flavour perception before I cracked mine, but I didn't notice any band-aid flavour.

That said, I'm not pro enough to tell you what the problem was, but something is off... also, it gushed like a g-spot when I opened it... I know deep down this could be a great beer, but the one I tasted didn't have enough body for my liking. Don't give up on the recipe, you probably just need to improve the execution.

bluenose wrote:I drank the whole motherfucker... it gushed like a g-spot

Thanks Boys, I love the feedback and have very thick skin.

The one I just cracked is off as well and I didn't pick those flavors off at bottling, but they are there now. I don't generally bottle anything since I started kegging, so I guessed wrong at 2 sugar drops for 500ml.....but I think the over carb is the least of my problems with this beer. I have noticed my last several batches have had a thinner body then I expected from the grain bill and they all had that "wild yeast" ester taste, so perhaps I have some dirty bugs in my system or I am making some technical errors.

Hmmmmm.......just means I have some problems to solve with my present brewing practices, thanks again for the feedback.

Probably in the buckets. fill em with boiling water and star san. Clean the bugs out. Where you are it's fairly wooded, probably something funky blew in. probably be good to do the same with your kegs and lines.

yeah anything plastic is the most likely culprit

i havent tried either advent calendar beer yet, going to have to play some serious catch up soon

I found a tartness to mine with a slight taste of soap. It didn't taste like 70 ibu but I was definitely able to finish it and thank you for brewing it. If it was a Belgian I'd be thinking it's not far off. Holy shit I'm up tomorrow. Be nice boys be nice!!

All I thought was fruit flies. I got the hops and the carbing wasn't bad in mine ( didn't gush like a pron star and wasn't flat) but there was a flavor, fruit flies or some type sourness really present on the first drink. I be had the same flavor before on hot ferments and on brews that sat longer than expected .

dexter wrote:All I thought was fruit flies. I got the hops and the carbing wasn't bad in mine ( didn't gush like a pron star and wasn't flat) but there was a flavor, fruit flies or some type sourness really present on the first drink. I be had the same flavor before on hot ferments and on brews that sat longer than expected .

Fruit flies was my thinking as well. That's where I got my acetobacter infection from a couple of years ago.

I was not looking forward to the post this morning. We, Blake and I had a sample, was not un-drinkable but in a couple of weeks it may be.

Sandy

Give you kettle valve and chiller a really good inspection and cleaning as well. Kettle valves get nasty and aren't something most people would do a proper cleaning on.