Tag Archive for 'ipa'

Roscoe Simcoe, a red IPA

I dusted off my Amarillo Red recipe and decided to change it up a little for a fall brew. I have an abundance of Simcoe hops at the moment and a relatively small amount of Amarillo pellets, so I’me going to tweak the recipe for this brew.

Grain bill

  • 15 lbs. domestic 2-row
  • 5 lbs German Pilsner malt
  • 1.5 lbs Crystal 60L
  • 1 lbs Crystal 120L
  • 1  lbs malted wheat

Hops

  • 2oz Simcoe (whole cone) @ 60 minutes
  • 2oz Simcoe @ 10 minutes
  • 2oz Amarillo pellets @ 5 min
  • 1oz Amarillo @ flameout
  • 1oz Simcoe @ flameout
  • 1oz Simcoe dry hopped

Yeast

  • Safale S-05 (1st carboy)
  • Wyeast British Ale Yeast (2nd carboy)

Instructions?

You know the drill, right? Get up at 6am on a Sunday, start heating the water in the HLT, go back and get some more coffee, etc. The SRM should come out around 13-14L. f

Imperial BIPA

Today’s brew went from normal to Imperial when the hot liquor tank ran out of hot water. I was shooting for an IPA with a nice biscuit flavor. Thus BIPA. All told, the OG was 1.078 and I managed to pull off a full 10 gallons.

Grain

  • 18 lbs 2-row
  • 6 lbs Pilsner
  • 1 lbs Munich
  • 1 lbs Biscuit

Hops

  • 3 oz Simcoe @ 60min
  • 1 oz Newport @ 60min
  • 2 oz Simcoe @ 20 min
  • 2 oz Simcoe @ 10min
  • 1 oz Amarillo @ 7min
  • 1.5 oz Simcoe @ 5min
  • 1 oz Simcoe in keg

Other

  • 1 packet of Safale S05 in 1.5L starter
  • 1 smack pack Wyeast NW ale yeast
  • blend the two at inoculation

I debated whether to have two separate batches with a unique yeast, but given the initial gravity, I opted to mix and pitch to make sure both beers got a running start.

Adventures in Denver, part 2

Beer adventures were out for Monday night due to conference activities. I’m not complaining though; I got to drink free Fat Tire in Mile High Stadium.

Tuesday was my big night. I’d mapped out a number of places that I wanted to hit up, so I didn’t dilly dally. I pulled a bit of a jerk move by ditching my coworkers, who were having dinner together, but Denver wasn’t going to see itself. The first place I was headed to was Great Divide’s tap room. It was about a mile from the hotel, and after some detours, I arrived at the tap room right as a storm broke. I sidled up to the bar with other business-travel types and ordered some samples. Sadly, there’s no food, and there was no taco tent like I’d seen on the bus in. Undeterred, I sampled the Hoss, Espresso Oak Aged Yeti, Belgian Style Yeti, Rumble, and Hades. They were all great, though Hades and Espresso Oak Aged Yeti were my two favorites. The Hades had such a perfectly crisp bite to it. and the Espresso Yeti was just layers of delicious. After all those samples, I needed some food.

3 for $3

I had planned on heading to Flying Dog, but their tap room was closed on Tuesdays, so I had to venture on. I decided on Breckenridge’s place adjacent to Coors Field, and again sat at the bar. I ordered their 471 IPA and was kind of shocked to learn it was in excess of 9% ABV. That wasn’t listed on the board, and I don’t think I’d have started with it. However, both it and the Lucky U IPA were good, as was the bartender and the conversation. A growing birthday party pushed me on to the next destination though. A few blocks west was Falling Rock Tap Room.

Falling Rock Tap Room

Falling Rock is damn impressive, but might be a dangerous place to be in an earthquake – not that you’d care. I ran in to my first ever “too drunk to be served” Pirates fan who was over-celebrating the NL defeat of the AL (finally). As you can see, I was seated right by the bear engines, so I had to order a cask. I had the Dry Dock Double IPA, which was fantastic in that medium. A rich roiling of malt and hops in a smooth body. Highly recommend. I was joined by a marketing guy from Subaru (based in Portland) and another LMS admin type from PSU and we talked Beer, Higher Ed, Portland, Hillsboro, and then got to take a break to watch a fantastic thunderstorm and downpour. I finished my night with Odell’s IPA after catching a waft of it from JD’s glass. Hot damn did it smell fantastic. The whole package was an IPA lover’s dream. Slightly hazy golden body with a boiling white head of foam. The aroma was so shockingly fresh and bold I was immediately smitten. The first sip more than met my expectations after the aroma – bright, bold and hoppy but still had a solid body on which to scaffold the whole IPA experience. Thank you Fort Collins.

I apologize for drinking predominantly IPAs. That’s sort of my thing. And Colorado has clearly figured out the style and is doing it justice. As an addendum, on Monday I also tried the Funkworks Saison which was on guest tap at Wynkoop at Josh’s recommendation. It was very good – a very nice fit for the style without any surprises. Great aroma, great flavor, and really satisfying. Plus, what a great homage for a brewery name?

Jasmine IPA

Today I’m brewing a Jasmine IPA loosely based on Elysian’s Avatar. Avatar (the name greatly pre-date the movie hype) is one of my wife’s favorite beers, so I thought I’d give it a try. I picked up some jasmine via the web from a local reseller on Etsy. The bag arrived yesterday. I’m not entirely convinced by the experiment, and since this is a double batch (10 gallons), I’ll probably only do 5 gallons as the jasmine brew and the other as a dry hopped IPA using Simcoe hops. Here’s the base recipe. We’ll see if I go through with the split or just decide to do 10 gallons of Jasmine.

Malt

  • 17 lbs domestic 2-Row
  • 5 lbs Weyermann Pilsner
  • 1 lb domestic Munich
  • 1 lb Crystal 40L

Hops

  • 2 oz Simcoe @ 60 min
  • 2 oz Simcoe @ 10 min
  • 1 oz Simcoe @ 2 min
  • 1 oz Simcoe @ dryhop for 1/2 of the batch

Adjunct

  • 2 oz dried Jasmine @ 10 min
  • 2 oz @ flameout
  • 1-2 oz dryhop (is that a verb?)
  • Safale S-05 American Ale yeast x 2

Thank you Oregon Craft Beer Month

I love Oregon’s Craft Beer Month, but this year I was a little busy and missed both the North American Organic Brewers Festival and the OBF. I was able to get in on one night of Saraveza’s IPA festival (great), visited Terminal Gravity’s Pub,  and managed to score a few delicious pints around town, but I missed out on so many other events because July was just overbooked. I did my best to drink only Oregon brews during the month of July with a few exceptions.  The exceptions were a few Trumer Pils when in the Wallowas (it was with Carne Asada), Illinois beers when in Chicago, Maharaja IPA at Saraveza, and Walking Man when I stopped by the brewpub on Friday night. Otherwise, I revel in keeping my beer dollars in state.

However, that’s not saying much when the immense variety, high quality, and all around goodness of Oregon brewers. Thanks.

NoPoToberfest '09

A while back I had a conversation with Full Sail’s John Harris about Oktoberfest and Fresh Hop beers. He felt fresh hop beers were our true harvest festival beer, and I’m in agreement that they have become our de facto style and cause for celebration here in the Northwest. Hell, even brewers some distance from the hop fields are willing to air rush fresh hops to the brewery for a specialty beer. I look forward to sampling fresh hop beers every year (soon, soon…), but I don’t always get a chance to brew one myself.

This year, my hop crop is pitiful. The Willamettes never got down to business, and the Centennials are putting up a rather meager offering. Not to complain though, it’s only their first year. Luckily, my neighbor has a very mature plant that’s gone crazy. He’s given me the access to the cones, so this weekend I’m going to harvest and brew with them. At this point I don’t know the yield so I’m only putting together a grain bill, but I’ll be able to improvise with hops.

Here’s NoPoToberfest – my celebration of the hop harvest using North Portland’s residential bounty.

Grain bill

  • 16 lbs domestic 2-row
  • 2 lbs domestic wheat
  • 2lbs crystal 20L
  • 2lbs Munich

update

Hop bill

  • 2.5 oz Summit @ 60min
  • 1 oz dry unknown @ 20 min
  • 35 oz wet unknown @ 7-5 min

Naturally, I used Safale S-05. OG was 1.052 and the two carboys are merrily bubbling along.

Nugget Please!

I just finished brewing an IPA for my friends’ wedding at the end of the month. Scott is also brewing several beers for the occasion and I offered to take on one of the batches to lighten his burned a bit. I love brewing for people’s weddings – people I know anyway – and love it when the beer actually turns out well. Normally I’ve just brewed pales or hoppy ambers to have something that was accessible for guests. This time I’m brewing an IPA that’d I’d drink. It highlights Nugget hops for the sole reason that I could name it “Nugget Please,” which is a play on an ODB album from back in college when Tom and I met. He and I both enjoy our hip-hop, and while ODB is neither of our favorites, it was much better than the other name I’d come up with that I’ll tell you in private at some time in the future if you’re curious.

Anyway, ( I start a paragraph with “anyway” when it becomes apparent that I need to be doing something other than blogging) the beer finished at 1.060 and will probably finish around 6% abv (a little high for weddings…forgive me..) but also clocks in at around 80 IBU, which is also a little high for a wedding. Oh well, Nugget please.

malt bill

  • 12 lbs 2-row
  • 1 lbs domestic Munich
  • 1 lbs domestic wheat
  • 1 lbs domestic crystal 20L

hop bill

  • 1.5 oz Nugget (14% aa) @ 60 minutes
  • 1 oz Nugget @ 15 min
  • 0.5 Nugget @ 10 min
  • 1 oz Amarillo (8% aa) @ 5 min
  • 1 oz Amarillo @ 2 min
  • 2 oz Nugget in the keg

I got some Safale S-05 for the yeast. Couldn’t bring myself to put Chimay yeast in to something that promises to be raw and crude.

The Younger

Tonight I headed out to Belmont Station
with Curtis for the primary reason of trying Pliny the Younger on tap. BS had a number of big IPAs on tap, but none quite scorched my palate with such deliciousness as Pliny.the place was surprisingly full when we met up with his friends, so we grabbed a glass of the bitter and stood in the adjacent bottle store and talked beer. We tried a few more; a black IPA from Bend Brewing that was dark, smooth and delicious and Fort George’s Chapel X-something that was just brilliant.

It’s been since May since I was at Belmont Station last, and their selection has improved beyond it’s already absurd state. I picked out a number of bottles I thought my bride might enjoy but ended up leaving lots on the shelves for another time.

update: While I was tempted to update in the middle of the night (I was up several times – I have a 7 week old), I found that each of my belches tasted so hoppy as to have a IBU that placed them outside any BJCP style guidelines. I’m not sure how Pliny the Younger can be so packed, but I can’t help but think maybe the beer has some actual lupalin dust off the kiln from some drying facility.

MadelIPA #1

As baby 2’s due date approaches, I need to get a suitable IPA on tap for my lovely and dedicated wife to enjoy post-delivery. I modified the successful Michella IPA #2 to get MadeIPA #1. (Link goes to BeerXML file.) Madeline is the nom du jour.

Max C Imperial IPA

Here’s a recipe for the Imperial IPA I’m brewing this weekend. It’ll be an 8 gallon batch (5 keg, 3 bottled) and the hop bill is still under scrutiny.

Malt bill

  • 16 lbs Domestic 2-row malt
  • 1 lbs Domestic Munich
  • 1.5 lbs CaraPils
  • 0.5 lbs Crystal 40L

Hops

  • 2 oz Chinook (12.5% alpha) @ 60 minutes
  • 1 oz Centennial (10% alpha) @ 30 minutes
  • 1 oz Centennial (10% alpha) @ 20 minutes
  • 1 oz Chinook (12.5% alpha) @ 15 minutes
  • 1 oz Centennial (10% alpha) @ 10 minutes
  • 1.5 oz Centennial (10% alpha) @ 5 minutes
  • 1.5 oz Centennial (10% alpha) @ 2 minutes
  • 1.5 oz Centennial (10% alpha) @ Dry Hopped

Misc. Ingredients

  • Fermentis Safale S-05 dry yeast
  • Irish Moss @ 15 minutes

Seems like I should be able to fit some more more hops in there. I can’t find any information on whether S-05 will ferment enough to hit my target gravity.

Edit: I changed the name of the beer at the last minute celebration of our friend’s newest, Maximus Charles Walz, born on Friday, October 5th. Nate’ll have get a batch as well, but a Scottish seems more appropriate.