Version 2 of El Capitan IPA in the fermentor and this round brought a few additions to the grist that I’m hoping softens the body and adds a bit more creaminess and mouthfeel (the addition of oats, wheat and carapils). Here in Portland we are starting to see more soft and juicy ipa’s (i.e Great Notion, Fat Heads) which are being brewed a lot out in the north east. I’ve been really enjoying these IPA’s and was inspired to update El Capitan to this kind of IPA. Looking back on the most recent version of my session IPA, I was starting to soften that beer and using more tropical fruity and juicy hops so El Capitan will be in the same ball park as that beer but just a bit stronger (although lower in alcohol than a typical IPA). The hop bill has also been updated from the 1st version to include the fruity, juicy hops using citra, simcoe, el dorado, azacca and nelson sauvin. From the 1st version i’ve eliminated the centennial and cascade that was used before.
Mash: 152 (40 min.)
Boil: 60 min.
Mash pH: 5.4
66.0% NW Pale Ale
9.4% Flaked Oats
9.4% Wheat Malt
9.4% Goldpils Vienna
1.9% Acidulated Malt
4g Nugget (15.1%) 60 min.
1.00 oz Citra (13.5%) 5 min.
1.50 oz Citra (13.5%) *0 min.
1.50 oz Simcoe (10.5%) *0 min.
1.50 oz Nelson Sauvin (12%) – *0 min.
1.25 oz El Dorado (14.7%) – *0 min.
1.25 oz Azacca (10.8%) – *0 min.
1.50 oz Citra (13.5%) – Dry Hop
1.50 oz Simcoe (10.5%) – Dry Hop
1.50 oz Nelson Sauvin (12%) – Dry Hop
1.50 oz Azacca (10.8%) – Dry Hop
*Hops steeped 30 mins. after flame out, temperature was at 180 by the time the chill started.
Wyeast 1318 – London Ale III
Pitched at 63 and brought temp up to 67 a few hours later and keeping fermentation at 69 +/- 1 degree until the ramp up before dry hopping.
I decided to go with the London III yeast strain after looking online and seeing a lot of NE IPA recipes using either this strain, which is rumored to be similar to what Hill Farmstead is using, or Conan from the Alchemist. I’ve used this before in the 2nd version of Ollie’s Drool and it gave a really nice mouthfeel and some nice fruity esters and I’m interested to see how it will be in an IPA. Also, I decided to go which a higher chloride to sulfate ratio to keep this beer drinking soft and rounded. I did this before in the the 2nd version of First Mate Session IPA and the results were nice and still sufficiently hoppy.
Kegged on 3.14 and finished at 1.011, just slightly drier than I was thinking w/ 81% attenuation. Gravity sample was really good, I could of drank a whole pint. Super fruity, great aroma pretty low bitterness. Can’t wait to get this one carbed up.
Tasting Notes – 4.8.16
Aroma: Tropical fruits, pine, grapefruit in the nose. Big, inviting aroma.
Appearance: Muddy/hazy orange when in the light, closer to grapefruit juice when not in the light. Pretty nice head retention.
Taste: Big hop notes up front with tropical fruit, pine and grapefruit and leads into a berry and white wine flavors, from the Nelsons I’m guessing. Rounds out with a little bit of ester and mineral character. Just a hint of lingering bitterness.
Mouthfeel: Fuller of an IPA, the wheat and oats are making themselves know here. Medium carbonation.
Overall: Well, safe to say this beer is the most unappealing one I’ve ever made and border line murky. But with this style I was expecting a super hazy beer so that’s not a big deal. The color did turn out a little too dark so I’ll be changing that for the next version. The combo of hops gives a pronounced grapefruit note (the tropical fruit hops and Nelson) and is nice but I think I’ll want to up the juicy hop notes a little for next time as well. The mouthfeel is great, I really like the softer body compared to the previous IPA’s I’ve brewed. This one is definitely headed in the right direction and is nice how it drinks now. Cheers!