So I think beer tasting, much like wine tasting, is kind of a farce. According to hop descriptions alone, I should be smelling and tasting all of the following: passionfruit, pine, citrus, earth, floral, tropical, lemon, orange, grapefruit, melon, lime, gooseberry, and….lychee (what the fuck is that?). Not that I have a golden palate or anything (most people don’t), but if I’m honest, I can pick out citrus and grapefruit (okay maybe pine, but nothing like gin). What I really taste is the American hops associated with American IPAs, which is something you become familiar with after drinking a bunch of American IPAs; they have a particular flavor and aroma. I taste a really good, super smooth, heavily dry hopped Double IPA. The aroma is very nice, and the flavor is nice too. The malt gives it just enough body and foundation and a touch of sweetness so that it’s not watery or thin or too dry. The malt has a backbone and flavor of its own. The San Diego yeast may vary well accentuate the fruity hop flavors. I’ve used San Diego twice, and both times the IPA came out good. This is dangerously drinkable. If I made this again, I might leave out the Honey malt altogether. Update: I think I should have let this beer carbonate a little longer. The carbonation is sufficient, but I’m missing a little bite, which I assume is lack of carbonation. Hopefully the case in my basement will be fully carbed.
Double IPA 5 gal
10 lb 2 Row
1.9 lb Munich malt
.6 lb Honey malt (Gambr.)
.7 lb Cane Sugar (end of boil)
1.5 oz. Warrior (FW, 30 minute boil)
1. oz Simcoe FO (before no chill method)
1 oz Amarillo FO
2. oz Simcoe DH 2 days
1 oz Centenial DH 2 days
1 oz Citra DH 2 days
1 oz Amarillo DH 2 days
San Diego Super Yeast (fresh ‘pure pitch’ packet)
Yes, 1 hour 30 minutes brewday, for an all grain, full volume, 5 gallon batch – a personal record of mine (that includes cleaning, setting up, everything). The 30 minute mash and boil saves the most time, but I’m getting better at the transitions too (quickly going from mash to boil). I did the lazy, no chill method, and it worked beautifully. After the boil, I added the flame out hops, put the beer in my cold fermentation chamber, and kicked back. Pitched yeast the next day (no starter, no aeration, no agitation of the wort…just pitched). I was worried the beer would be too bitter, actually, because of the Warrior and the flame out hops; after all, with the no chill method they stay hot for a while. Turns out the bitterness is right on. I will probably use 1.5 ounces Warrior in all my IPAs from now on. I will also continue flame out additions, treating them as 10 minute additions or whatever.