IPA #3

El Capitan

El Capitan IPA – Version 3. Building off the previous batch of El Capitan, there were a few tweaks I wanted to make to get a lighter in color and a little more juicy hop profile. For this batch I subbed out my normal NW Pale Ale base malt for a lighter 2-Row from Breiss. I’m hoping this will bring SRM down to the 3.5 range from 5 as version #2 looked like murky grapefruit juice. I also wanted to up the fruity & tropical fruit hop flavors from the last batch. Previously I did a mix of Citra, Nelson, El Dorada, Azacca  & Simcoe and for this batch I dropped the El Dorado, Nelson and Azacca and used Citra, Simcoe, Mosiac and Galaxy. I’m hoping this ups the fruity/juicy component from the last batch.

OG: 1.056
FG: 1.008
ABV: 6.2%
Mash: 152 (40 min.)
Boil: 60 min.

Water Profile:

Ca: 92
Mg: 1
Na: 4
So4: 81
Cl: 102
BiCarbonate: 15
Mash pH: 5.3

73.1% Breiss 2 Row
11.5% Wheat Malt
9.6% Flaked Oats
3.8% CaraPils
1.9% Acidulated Malt

3g Sorachi Ace (12.8%) 60 min.
1.00 oz Citra (13.5%) 5 min.
2.50 oz Citra (13.5%) *0 min.
2.50 oz Mosiac (12.5%) *0 min.
1.50 oz Galaxy (14.8%) – *0 min.
1.50 oz Simcoe (13.6%) – *0 min.
2.50 oz Citra (13.5%) – Dry Hop**
2.50 oz Mosiac (12.5%) – Dry Hop**
1.50 oz Galaxy (14.8%) – Dry Hop**
1.50 oz Simcoe (13.6%) – Dry Hop**

*Hops steeped 30 mins. after flame out, temperature was at 180 by the time the chill started.

**Accidentally measured out dry hop blend at the same amount as the flame out addition, was originally going to add 1/2 oz less of each for 6 oz total and not 8oz.

Wyeast 1318 – London Ale III

Made a 1.25l yeast starter 2 days before brew day and let yeast settle out and decanted before pitching into 67 degree wort.  Fermented 1st day at 69 and let rise to 72 by the 3rd day and will keep it there until the cold crash.

During runoff, I had the 1st stuck sparge in a very long time with only difference using 2row instead of NW pale or pilsner malt. A couple handfuls of rice hulls got things moving for the sparge and I’m guessing this malt has a pretty high protein content so I doubt I’ll be using it as the permanent base for this beer. Next batch I’m going go with a light color pilsner malt and compare the performance.

Kegged on 7.10, finished drier than last batch at 1.009 and 84% attenuation. This is a 3% increase in attenuation, most likely due to switching the base malt to Briess 2Row, as the mash temp and duration was the same as before. The gravity sample tasted amazing, should be on tap in a week or so.

Submitting this beer to the Oregon State Fair Homebrew competition so hopefully I’ll get some good feedback on this one. So far I’m really enjoying it and its been a pretty big hit with the regulars.

Tasting notes – 7.28.16 

Aroma: Huge aroma of mango, citrus and pine. Perfect IPA aroma and its quite potent.

Appearance: Hazy golden with a fluffy white head with good retention.

Taste: Starts similar to the aroma with mango, citrus, pine and peach coming through. Malt isn’t all that prominent. Very juicy and fruity and quite easy to sip on. No lingering bitterness and taste finishes with hop oils hanging on the tongue.

Mouthfeel: Mediumish with medium carbonation. Pretty soft for an IPA.

Overall: Absolutely love how this one turned out. The color lost the “grey” from the last batch and is much more appealing. All the hops really work well together and provide the juicy & fruity flavors I was looking for with still a little bit of pine (from the simcoe). This one smells and tastes exactly what I want in a IPA. So far its getting great reviews from the regulars. Not too much I’d change for next round, possibly pils malt instead of the 2 row but thats about it.  Cheers!


2 thoughts on “IPA #3

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