Sunday, March 25, 2007

Brew #44: India Pale Ale

The previous IPA was a success. We ran out of it last Saturday, so my wife asked me to make another preferrably using the exact same recipe. That was easier said than done as I had no more Crystal (135 EBC) and no more Safale US-56 dry yeast. I adjusted the recipe to use some Cara-münich malt and the Rogue Pacman yeast. I also took out the Chinook hops and added Columbus. The Amarillo also got upped a bit. In the end I think it is going to taste much the same.

Being somewhat feverish at the time I also forgot to add the mash hops, so I decided to make up for some of it by first wort hopping the 60 minutes addition of Amarillo.

The mash efficiency improved a bit this time as I tried to crush the grist a little finer. Still no sparge problems through, so there is more to go on I think.

The batch was brewed 2007-03-25. The brew day lasted 5 hours and 10 minutes.

American IPA
All grain, batch sparge
33 EBC (Light brown)
61 IBU
6000g Maris Otter pale malt
1000g Amber malt
450g Crystal malt
400g Wheat malt
300g Cara-münich malt
200g Melanoidin malt
66C, 60 min
76C, 10 min (mashout)
69% efficiency
50g Amarillo pellets, 8.4%, first wort hops and boiled 60 min
30g Columbus pellets 12.2%, 30 min
30g Warrior pellets 13.8% 10 min
80g Amarillo pellets 8.4%, 1 min
Wyeast Rogue Pacman Ale Yeast, production date 2006-11-17, 1 liter starter
90 min
OG: 1.072 FG: 1.018 (estimated)


Travis said...

I have never mash hopped. What do you recommend for the process? (time, temp ext.)

I have seen some stuff on it, but advice has a lot of variety on it.

grove said...

It is very simple: add the hops to the mash when you start the saccharification rest (aka mash-in when doing a single-step infusion mash). Use pellets only.

I seem to be getting surprisingly good hop aroma with mash hopping, much better than when steeping aroma hops at knock-out.

You should give it a try. :)