Session IPA #2

1st Mate

The first batch of 1st Mate IPA is coming to an end so it was time to get batch number two in the fermenter.  The first batch has been really well received and turned out to be super hoppy with low bitterness supported by a nice body. The only thing I really wanted to change was to reduce the attenuation a little bit as the finish tends to be just a touch too dry. For this batch I bumped up the mash temperature to 157 degrees and shortened the mash by 15 minutes as well as upping the percentage of carapils & oats to 8.7% from 7.3%. Just made a few substitutes for grains and hops I had on hand from the original version, but with Simcoe, Galaxy and El Dorado still in the hop bill I don’t envision this tasting too drastically different.  I essentially dropped the Belma and subbed in a new hop, Azacca, which I received from the AHA with my recent renewal. I also changed up the water chemistry going with a more malty profile instead of the usual hoppy profile I’d use on a higher gravity IPA.

OG: 1.046
FG: 1.011
ABV: 4.6%
Mash: 157 (45 min)
Boil: 60 min.

Water Profile:

Ca: 72
Mg: 1
Na: 4
So4: 62
Cl: 82
BiCarbonate: 15
Mash pH: 5.3

34.8% Goldpils Vienna
17.4% Bonlander Munich
10.9% NW Pale Ale
8.7% Floor Malted Maris Otter
8.7% Carapils
8.7% Flaked Oats
7.3% Wheat Malt
4.3% C15

1.00 oz Azacca (10.3%) 10 min.
1.00 oz Simcoe (10.5%)
1.50 oz Azacca (10.3%) 0 min.
1.50 oz El Dorado (14.4%) 0 min.
1.50 oz Galaxy (14.8%) 0 min.
1.50 oz Simcoe (10.5%) 0 min.
1.50 oz Azacca (11.3%) Dry Hop
1.50 oz Galaxy (14.8%) Dry Hop
1.50 oz Simcoe (10.5%) Dry Hop

Wyeast 1272 – American Ale II

Made 1 liter starter the day before brew day. Pitched into 65 degree wort and allowed a free rise to 67. Fermentation started off pretty quickly and is already winding down just a couple days after pitching. I do love how quickly session beers ferment out. Kegged on 8/7, finished right were I wanted to 1.011.  Attenuation dropped 4% from the last batch and ended at 76%. The sample tasted and smelled super tropical fruity and seemed a little bit less bitter than last time. Curious to do a side by side tasting on these two batches.

Did a quick side by side tasting of 1st Mate #1 (bottled) vs #2 (kegged) a week of #2 being on gas. #2 was the preferred beer, a tiny bit less hoppy but much smoother overall with less overall bitterness. The maltier grist, hight finishing gravity and maltier water profile seems to really do the trick. Using the hop spider seemed to decrease the alpha acid isomerization a little bit, so  going forward I’m going to increase the hops by 10% and let the hop stand go an extra 15 mins or so.

Tasting notes – 9.1.15

Appearance: Hazy orangish with a good white head that lingers for a good bit before fading down.

Aroma: Big tropical fruit aroma with a little bit of pine in there as well.

Taste: Mango and Papaya up front and then gives way to pine and a little bit of citrus fruits.  A nice maltiness is apparent at the end of the taste.

Mouthfeel: Medium with medium carbonation.

Overall: This batch turned out to be pretty similar to the previous with just a few tweaks.  The hopping is much more tropical fruit with the addition of the Azacca and dropping the Belma.  The mouthfeel is better and supports the hops a little bit more but it does seem to bit a less hoppy overall. Really liking how this beer is progressing so far, drinks fresh and hoppy and this is a definite improvement over batch #1.  I’m not quite sold on the hop combination, but it’s getting close. Cheers.



3 thoughts on “Session IPA #2

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