Summer’s arrived in Portland early this year, so time to getting brewing some session strength beers. The tap list has been slowly trending down in terms of ABV% and this beer is right in line with that. I’ve attempted a few “session IPA’s” before, one before session IPA was a thing I heard about back in 2011 and recently one last year. Both were drinkable beers but not without their flaws. The first being too bitter and thin and the second having a muddled hop profile and finishing a touch too dry. I’m hoping 3rd times a charm with this one as I’ve completely overhauled the recipe from the two previous attempts. Originally I was thinking of just brewing my house IPA, El Capitan, however after trying Fort George’s Overdub IPA and Firestone Walker’s Easy Jack I was inspired to try a low gravity IPA again. For the recipe, I used a mix of NW Pale and Vienna for the base to create a really malty backbone and layered some dextrinious malts to create a nice body to support the high hopping rate. The mash temperature was bumped up as well to keep the beer from finishing too dry.
Mash: 155 (60 min)
Boil: 60 min.
Mash pH: 5.3
39.0% Goldpils Vienna (Briess)
34.1% NW Pale Ale (Great Western)
7.3% White Wheat Malt
7.3% Flaked Oats
2g Belma (11.3%) 60 min.
0.75 oz Belma (11.3%) 5 min.
1.00 oz Belma (11.3%) 0 min.
1.50 oz El Dorado (14.4%) 0 min.
2.00 oz Galaxy (14.8%) 0 min.
2.00 oz Simcoe (10.5%) 0 min.
1.00 oz Belma (11.3%) Dry Hop
2.00 oz Galaxy (14.8%) Dry Hop
2.00 oz Simcoe (10.5%) Dry Hop
Wyeast 1272 – American Ale II
Made a .75 liter starter and pitched into 73 degree wort and brough the temp down to 67 once fermentation was active (about 4 hours). Beer fermented out pretty quickly, about 3 days and is ready for dry hopping as of this post.
Updates and tasting notes to come. If you’re a Crow’s Nest regular then don’t hesitate to get your growler filled with this one as I don’t envision it lasting all that long. Cheers.
Kegged on 6/18 and finished out a touch drier than i was thinking. Gravity sample tasted super hoppy with a real robust aroma. Should be on tap in a week or two.
Tasting Notes – 7.12.15
Appearance: Super hazy, dark golden / orange with a nice white head that lingers.
Aroma: Big notes of papaya up front with a little red berry in there as well. Tropical fruits are the dominate aroma.
Taste: Papaya and mangos up front then some pine and red berry again coming through. There’s just a hint of lingering bitterness that hangs on the tongue. The malt side really supports the hoping well and doesn’t drink thin, watery or astringent.
Mouthfeel: Medium, medium carbonation.
Overall: Really pleased how this one came out. Has a classic west coast hop profile with minimal bitterness and drinks like any standard strength IPA. The grain bill really supports the hops quite well and gives a nice creamy body that gives the perception that it’s a bigger beer that it actually is. The beer does look like a hefeweizen its so hazy, but I guess that’s to be expected with all the body building malts and amount of hops in this beer. Not much to change on round 2 of this beer and I’m thinking of keeping this beer on tap all summer.