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.