I like to drink low ABV beers more than I like big 8+% offerings. I don't always like to catch a buzz or deal with what can come from having too many of those higher alcohol offerings. Every now and then I'll have them but I prefer a low ABV, session-able beer. I also like hoppy beers. I like them to be well hopped but not overly bitter. So today this entry is about a hoppy beer I brewed that took some of my farmhouse techniques of developing the grist. I'm using some of the really popular IPA/Pale Ale hops and trying to develop something I can turn around quickly and keep on tap.
Here's the recipe I brewed 8-29-15. I've deemed this beer, Squeegee.
Recipe: Squeegee Brewer: Gus Asst Brewer: Style: American IPA TYPE: All Grain Taste: (30.0) Recipe Specifications -------------------------- Boil Size: 6.52 gal Post Boil Volume: 5.98 gal Batch Size (fermenter): 5.00 gal Bottling Volume: 4.60 gal Estimated OG: 1.052 SG Actual OG: 1.050 Estimated Color: 4.7 SRM Estimated IBU: 58.0 IBUs Brewhouse Efficiency: 70.00 % Measured: 67.9 Est Mash Efficiency: 80.5 % Boil Time: 60 Minutes Ingredients: ------------ Amt Name Type # %/IBU 1 lbs Spelt (3.0 SRM) Adjunct 1 10.0 % 8 lbs Pale Ale (Dingemans) (3.3 SRM) Grain 2 80.0 % 1 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 3 10.0 % 0.25 oz Amarillo [8.20 %] - Boil 20.0 min Hop 4 4.3 IBUs 1.00 oz Rakau [9.40 %] - Boil 10.0 min Hop 5 11.7 IBUs 1.00 oz Galaxy [15.00 %] - Boil 5.0 min Hop 6 10.3 IBUs 1.00 oz Galaxy [15.00 %] - Whirlpool 20.0 min Hop 7 15.6 IBUs 1.00 oz Rakau [9.40 %] - Whirlpool 20.0 min Hop 8 9.8 IBUs 0.75 oz Amarillo [8.20 %] - Whirlpool 20.0 min Hop 9 6.4 IBUs 1.0 pkg London Ale III (Wyeast Labs #1318) Yeast 10 - 1.00 oz Amarillo [8.20 %] - Dry Hop 5.0 Days Hop 11 0.0 IBUs 1.00 oz Galaxy [15.00 %] - Dry Hop 5.0 Days Hop 12 0.0 IBUs 1.00 oz Rakau [9.40 %] - Dry Hop 5.0 Days Hop 13 0.0 IBUs Mash Schedule: Single Infusion, Light Body, No Mash Out Total Grain Weight: 10 lbs ---------------------------- Name Description Step Temperat Step Time Mash In Add 12.50 qt of water at 164.9 F 150.0 F 75 min Sparge: Fly sparge with 4.85 gal water at 168.0 F Notes: ------
I have been wanting to try out Wyeast 1318 since it's gaining a lot of favor with brewers. It's also rumored to be the house ale yeast for one of my favorite breweries, Hill Farmstead. I love using their farmhouse dregs so I thought I'd use this for some pale ale/IPA and English beers I plan on brewing.
I used food grade lactic acid to get the mash pH to 5.2 with this beer as well. My preboil gravity was a little low so I had to boil the wort a little longer. Even with this I missed my target starting gravity by .002. Still working out kinks!
I used a hop spider for the boil hops then put the whirlpool/steeping hops in a hop bag to help with the transfer after the boil. I've started doing this and it's lead to much easier transfers and better quality beer over all. If you notice, I didn't have any bittering charge of hops in this beer. I started adding my hops with 20 minutes left in the boil. Hoping to accentuate hop flavor and aroma while limiting the bitterness. I used a good bit of hops in steep/whirlpool and I believe that adds a good bit of bitterness. I don't think it will last as long as a beer that has a good bittering charge but we will see.
I used malted spelt and flaked oats in the mash to add a bit of head retention and establish the creamy mouthfeel of the northeast IPA/Pale Ales I've had. Ed Coffy from Ales of the Riverwards has a great running recipe on his blog about using oats in the mash to create this mouthfeel. He, like I, loves Tired Hands Brewing Company's HopHands beer. Check out his cloan/tribute attempts here. While you are there, check out all his posts. They are all super informative and great reads!
The beer fermented to 1.008 in about 6 days. I tossed the dry hops in and waited as patiently as I could. I had a work trip to Boston and Long Island so that helped out with the wait. The tasting notes will follow soon. You can check them out here.
I like brewing hoppy beers. I like drinking hoppy beers. And they can be very exciting. I'm always trying to sharpen my brewing skills in all areas! I'll be sprinkling in a few different styles every now and then. Some funky and some hoppy. Thanks for reading!
Andrew "Gus" Addkison
@aaddkison on Twitter