Third Time Using One Pot Brewing: Killer Double IPA

As I’m still waiting for my Belgian Tripel to fully carbonate, I dub this beautiful beer my third experiment in One Pot Brewing. Let’s cut to the chase: this is one of the tastiest beers I’ve ever made. I would choose it over most commercial examples, including Bell’s Hopslam (but probably not the best of all: New Belgian’s Rampant.)

Double IPA   8.4%   $34
11 lb. 2-row
1 lb. Munich
1 lb. Corn Sugar
1 oz. Centenial FWH
2 oz. Centenial FO
2 oz Centential DH 5 days
1 oz whole cone Centential DH 5 days
1 oz Cascade DH 5 days
1 oz whole cone Cascade 5 days
San Diego Super Yeast

For this beer, I was looking for an amped up Two Hearted Ale with a touch of Cascade. A distinct crispness, which might come from the whole cone hops, or the Cascade hops, which complements the carbonic bite and makes it refreshing and drinkable. It’s dryer than a lot of commercial DIPAs and oddly drinks like an IPA, with touch of sweetness makes you thirstier. The hops smell a little sweet and pack a big solitary flavor. After making several Centenial-only IPAs, I love the combination of Centenial and Cascade. Cascade seems to lighten it up, make it more crisp and piney, for lack of better terms. As for barley, normally I do straight up 2-row for DIPAs, but the 1 lb. Munich malt addition really adds a malty backbone and give it a little color and body, which I enjoy. It’s not watery. Okay, I’m done: I feel like a fucking idiot writing all that nonsense. I still think words like “piney” and “dank” are very odd and, after drinking a ton of IPAs, I still don’t really understand them to be honest. It’s a good IPA, okay? Trust me.

The clarity is good, but I did notice the bottom of the bottle had a little junk in the trunk (nothing compared to what it used to be like). Probably due to dry hopping with whole cone hops, something I wanted to try – but man it’s a pain in the ass. They float on top of the fermenter, get in the way of the gelatin; but man they taste good.

Before using gelatin to clear my beer, most of my beers would carbonate in 5 days or so. Gelatin works well to clarify beer, but bottle carbonation is taking much longer than before. Makes sense: there is simply less yeast in the bottle for the sugar to work on. Cold crashing is another factor. I’m bottling cold beer, which takes extra time to warm up. This DIPA, for example, took about 2 weeks to carb, while my Belgian Tripel is taking at least a month. Temperature fluctuations also might be a factor. If I had a temperature controlled chamber, I wonder if carbing would take less time? hmmm…we shall see.

4 thoughts on “Third Time Using One Pot Brewing: Killer Double IPA

  1. and this one says that gelatin did not affect bottle conditioning. But I have read that bottle conditioning is usually 3 weeks and 2 is kinda pushing it.

    Simplifying is the best idea. So far I have brewed twice in 3.5 gallon soup pot. The first time, I mashed in a bag in 2 gallon cooler ( 4 lbs + sparge ) and the second time – 9 lbs in a bag right in the soup pot. I will bottle batch 2 his weekend I am fermenting in a bottling bucket and bottling directly using the sugar cubes.

    The 3.5 gal pot is pretty much as big as I can fit on the stove. I need to decide if this is ok or if I need to buy an outdoor burner and a big kettle.

    Liked by 1 person

    • Matt Smith says:

      have you considered putting a bottling spigot right on the soup pot itself? Wow, you can mash 9 pounds of grain in a 3/5 gallon pot? Is that a thick mash? I can only seem to get 12 pounds into a 7.5 gallon pot because I worry about the mash being too thick.


    • Matt Smith says:

      the brulospher kegs his beer and force carbonates, while I bottle with sugar – I thought that was a big difference, no?


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