Fall Down IPA

[TimG]

Going to brew up my first full boil batch tomorrow. Using a converted keg with the top cut off (no lip, going to scoop and pour to transfer to primary) and my recently made 3/8" x 50' IC.

Making a west coast style IPA (low malt flavour, light color, lots of hop bitterness and aroma) called Fall Down IPA (more because it'll be served in the fall.. it isn't really that potent).



Not sure about the hop selection.. going for citrusy with good aroma (but different than my last IPA which was mostly Cascade).

Thoughts?

[mr x]

I'm not sure about the A&S hops, but I don't like s-04. I think you could really be more aggressive with the 10 minute and out hopping too, if you are shooting for west coast.

[jeffsmith]

I'm pretty partial to Ahtanum, I use it for flavour/aroma in my CDA. Not sure about the Summit though, have never used it myself.

I'd also suggest something different than S-04, especially if you're shooting for west coast. I think US-05 would be much better if you're planning on using dry. Something like Wyeast 1332 (Northwest Ale) would be even better. I used it for an Imperial IPA I made back in the early summer—I drank the last bottle last evening and nearly cried when it was empty it was so good (used mostly Cascade with a bit of Columbus).

[TimG]

The US-04 is from my harvested stash. It was harvested after the primary fermentation from my last IPA batch. I wasn't too keen on it either (they were out of 05 at the time) but the beer turned out really good. So I'll give it another go, the starter is already made so I guess I'll wait and see.. maybe it'll be my last time.

Regarding the late hops, suggestions are welcome. I'll bump up the Cent dry hop to 2 oz for sure, but I'm not sure what to do with the Ahtanum.. Jeff suggestions? More 10 min or more 5.. ?? I have 4 oz total of the Ahtanum I could use, but only if it makes sense to go nuts with it (I heard it was pretty mild and therefore maybe potentially wasted/masked by the Cent dry hops anyways?)

Thanks for the input guys.

Tim

[jeffsmith]

Might not hurt to even toss another oz of Ahtanum in at flameout. I think it'll still come across in the flavour even with the Centennial dry hops. They'll likely take over the nose though I would imagine.

[NASH]

The US-04 is from my harvested stash. It was harvested after the primary fermentation from my last IPA batch. I wasn't too keen on it either (they were out of 05 at the time) but the beer turned out really good. So I'll give it another go, the starter is already made so I guess I'll wait and see.. maybe it'll be my last time.

Regarding the late hops, suggestions are welcome. I'll bump up the Cent dry hop to 2 oz for sure, but I'm not sure what to do with the Ahtanum.. Jeff suggestions? More 10 min or more 5.. ?? I have 4 oz total of the Ahtanum I could use, but only if it makes sense to go nuts with it (I heard it was pretty mild and therefore maybe potentially wasted/masked by the Cent dry hops anyways?)

Thanks for the input guys.

Tim

Tim, I used S-04 on one of my best DIPAs, I didn't want to but it was all I had available that brew day. Not sure if you tasted it or not.... 'Hop Storm' DIPA http://hartandthistle.blogspot.com/2011 ... -dipa.html" onclick="window.open(this.href);return false;

If it were me, I'd double the 10, 5 and dry additions

[TimG]

Not sure I made it in for the Hop Storm or not.. Feb was so long ago.

Consider it done, I'll just use up the Ahtanum and if I like it, I'll get more. I wonder what sort of hops are available from NCM with the new crop in play (or soon to be in play)? US-04 stays in play as well, though I think next time I'll track down some liquid west coast strains for kicks.

Tim

[NASH]

Not sure I made it in for the Hop Storm or not.. Feb was so long ago.

Consider it done, I'll just use up the Ahtanum and if I like it, I'll get more. I wonder what sort of hops are available from NCM with the new crop in play (or soon to be in play)? US-04 stays in play as well, though I think next time I'll track down some liquid west coast strains for kicks.

Tim

New hops usually don't start to surface until Jan - Feb and a lot of them don't surface until March and April, believe it or not!

[TimG]

Revised recipe, just for documentation purposes. It is going to smell good in the garage tonight!

[jeffsmith]

Very nice, I like the look of that!

I'm planning on making an IPA as soon as I get a chance with a very similar malt bill, but using all Cascade with a Millennium bittering charge at the start. Undecided whether to use good ol' Wyeast 1056, or to use some 1332 again.

[mr x]

I don't know what you have access to, but wYeast 1272 is fantastic. I have yet to be unhappy with that yeast, and it ferments really well in the low 60's.

[jeffsmith]

I don't know what you have access to, but wYeast 1272 is fantastic. I have yet to be unhappy with that yeast, and it ferments really well in the low 60's.

Have you used 1056 before as well? How do the two compare?

My understanding is that 1056 ferments pretty well in the low 60's as well, but doesn't clear up as well as 1272.

[mr x]

That's been my experience. 1272 cleans up much quicker.

[NASH]

I don't know what you have access to, but wYeast 1272 is fantastic. I have yet to be unhappy with that yeast, and it ferments really well in the low 60's.

Have you used 1056 before as well? How do the two compare?

My understanding is that 1056 ferments pretty well in the low 60's as well, but doesn't clear up as well as 1272.

That's pretty much bang-on. Also, 1056 will ferment well in the 50's, I just fermented a 'schwarzbier' with it at 58F and it tore it a new hole, it can be a bit sulfery too but conditions up nicely. 1272 is excellent, lightly nutty, strong fermentation and flocks well. 1332 is gorgeous but can become pretty tart if not handled well.

[jeffsmith]

I don't know what you have access to, but wYeast 1272 is fantastic. I have yet to be unhappy with that yeast, and it ferments really well in the low 60's.

Have you used 1056 before as well? How do the two compare?

My understanding is that 1056 ferments pretty well in the low 60's as well, but doesn't clear up as well as 1272.

That's pretty much bang-on. Also, 1056 will ferment well in the 50's, I just fermented a 'schwarzbier' with it at 58F and it tore it a new hole, it can be a bit sulfery too but conditions up nicely. 1272 is excellent, lightly nutty, strong fermentation and flocks well. 1332 is gorgeous but can become pretty tart if not handled well.

Great info, sounds like 1056 is likely a good candidate for me to use in the summer/fall months when we have no heat on in our basement and it stands usually in the very low 60's, then maybe 1272 during the winter months when the heat is in the mid to higher 60's.

I've learned the 1332 tart lesson the hard way. I brewed a dark wheat ale this summer and the 1332 went dormant on me at about 63ºF, had to raise the temp up and rouse a bit to get the action going again, ended up with a beer tart enough it'd make your arse pucker.

[TimG]

Hey guys,

I've been using filtered water from my under the sink filter (has one of those white ceramic filter stones) for previous batches. Is there any reason 'not' to do this? Or for that matter, am I wasting my time and will it make no difference just using it straight out of the tap?

[mr x]

I've been using unfiltered town water in New Glasgow, but I'd prefer to use filtered. I have an RO filter for drinking water, but that goes too far...

[jeffsmith]

I use good ol' super high sulphite Amherst town water. I'd love to be using filtered water as well, just to be starting with a more level playing field in the water chemistry department, but honestly, I can't be bothered. Plus, I'm still making good beer with town water.