After a bunch of belgian clean and sour beers i felt it is time for a hop bomb. there is a lot of buzz around different styles of IPAs whether it’s the color (white, black, etc…) or region (west coast, northeast blah blah blah) but I’m still a big fan of the traditional west coast style IPA and I’m definitely on the “caramel malt is an off flavor” train. I like my IPAs with little malt character, no yeast character, very dry, solidly bitter but not harsh and a hop aroma and flavor explosion. I don’t like “balancing” malt flavors, juicy milkshake like mouthfeel, weird intentional super haze or huge alchohol bombs. 6ish percent alcohol, hop sledgehammer that is clean crisp and refreshing. I do dig a lot of the newer hops like citra, mosaic, galaxy etc… but I have a strange fondness for CTZ that I can’t shake. It just has a really nice mary jane quality too it that I just love. So I decided to pick three new school tropical hops and mix that with columbus to make Triple Tropical Dankness. i’m excited!!!
I did decide to use a little bit darker pale malt rather than straight 2-row to give just a tinge of toasty flavor but not as much as maris otter. we’ll see how that works. i do like a little carapils for mouthfeel and wheat for head since i like a bit of a pillow on top of my AIPAs.
BrewDesign
Recipe Info
Beer Name: american ipa triple tropical dankness eBIAB 1
Style: American IPA
Date: 6-26-16
Style
Original Gravity: 1.056
Final Gravity: 1.011
Color: 5.6
Alcohol: 5.9 %
Bitterness: 85.8 IBUs
Brewery
Efficiency: 70
Attenuation: 80
Mash
Mash Fermentable Weight: 13 Pounds
Mash Thickness: 2 Quarts per Pound
Grain Temp: 72 F
Strike Water Qty: 8.5 Gallons
Mash Volume: 9.54 Gallons
Strike Water Temp: 158.7 F
Mash Temp: 150 F
Boil
Kettle Gravity (start of boil): 1.046
Predicted Mash Run-off Volume: 7.33
Target Starting Boil Volume: 7.25
Boil Duration: 60 Minutes
Evaporation Rate: 1.25 Gallons per Hour
Final Boil Volume: 6.0
Fermentables
| Weight (Lbs) | % by Weight | Name | Yield | SRM |
|---|---|---|---|---|
| 12 | 92.3 | Crisp Pale Malt | 80.0 | 3.2 |
| .5 | 3.8 | Briess Carapils | 74.0 | 1.3 |
| .5 | 3.8 | Rahr Wheat Malt; White | 88.0 | 2.8 |
Hops
| Weight (ozs) | Name | AAU | Time (mins) | Use | IBUs / Addition |
|---|---|---|---|---|---|
| 0.5 | Magnum Pellets | 15.2 | 60 | Boil | 24.9 |
| 1 | Motueka Pellets | 7.4 | 30 | Whirlpool | 9.3 |
| 1 | Citra Pellets | 13.9 | 30 | Whirlpool | 17.5 |
| 1 | Galaxy Pellets | 14.0 | 30 | Whirlpool | 17.6 |
| 1 | Columbus Pellets | 13.1 | 30 | Whirlpool | 16.5 |
| 1 | Motueka Pellets | 7.4 | 7 days | Dry Hop | 0.0 |
| 1 | Citra Pellets | 13.9 | 7 days | Dry Hop | 0.0 |
| 1 | Galaxy Pellets | 14.0 | 7 days | Dry Hop | 0.0 |
| 1 | Columbus Pellets | 13.1 | 7 days | Dry Hop | 0.0 |
Yeast and Friends
| Amount (Milliters) | Name |
|---|---|
| 1 vial | White Labs WLP001 California Ale |
Misc
| Amount | Name | Time |
|---|---|---|
| 1 tablet | Whirlfloc Tablet | 15 |
| 1 tsp | Yeast Nutrient (Wyeast) | 10 |
Notes
Quantity of Yeast: 1 vials / pouches (100B cells per)
Quantity of DME: 108 grams
Starter Size: 1.1 litersSalt and Acid adjustments:
Mash Salts:
Gypsum: 12.0 gram
Mash Acid:
Lactic Acid: 4.0 ml @ 88 %
Sparge/Boil Salts:
Predicted Mash pH of: 5.40
Mash Ions (ppm):
Ca: 93.8 Mg: 3.0 Na: 21.0 Cl: 11.0 So: 232.0
mash in at 150 for 60 mins
ramp to 168 for 10 mins
cool to 66, pitch and ramp to 68F over 24 hours. hold for 2 weeks. rack to clean and purged fermenter. dry hop for 7 days. rack to clean and purged keg , carb to 2.5 volumes and serve.
Notes:
7/5/16 made a 1L starter of 001. got really hot in shipping but seems OK w/ starter foaming normally.
7/6/16 normal brew day. pitched @ 1pm. bubbling slow and steady at 9pm.
7/7/16 nice 1″ kreusen and bubbling strong
7/10/16 kreusen dropped. ~8 sec
7/11-16/16 ~12 sec apart bubbling
7/17/16 no bubbling, appears done
7/18/16 strange, now bubbling ~20 sec
7/19/16 ”
7/20/16 seems done
7/21/16 racked to clean purged carboy and dry hopped
FG 1.012 pH 4.29
excellent. hop character is great. clean. malt is perfect. very promising. just a hint of booze and greenness.
7/22/16 swirled carboy to get hops down in solution, they were floating on top. maybe should try putting in hops first then racking on top of them.
7/25/16 swirled carboy again to get hops down in solution
7/27/16 racked to serving keg
7/27/16 put on draft. BAM! that is tasty. one big issue is it is SUPER hazy with yeast. i used a screen on the end of the racking can to keep hops out but it sucked up a bunch of yeast. i need to work that out. other that appearance. this beer is exactly how i want my ipas.