Beer 30: 7 Day Double IPA

This is why people keg. Eight days ago I brewed this Double IPA, and today I will be trying it for the first time. That’s 8 days from ‘grain to glass,’ as they say. Admittedly, I rushed the beer for hunting camp, and normally would give it a few more days to sit at  70F, but I’m pretty sure it’s good to go. Day 1: brew the beer in under two hours. Day 2: notice fermentation. Days 3 and 4: heavy fermentation. Day 5: hydrometer says 1.010, it’s either done or pretty darn close. Day 6: drop the temperature to 31F (cold crash). Day 7: transfer beer to keg, add gelatin to keg, and set the pressure to 50 psi for 10 hours (this was a 6 gallon batch). Day 8, today: drink. Is it carbonated? One way to find out. It’s 6:00am right now, time to take a sample:

img_20161112_061905686

The first thing I notice is haze, a product of rushing it, which I noticed while transferring the beer to the keg. I prefer crystal clear beer but this is acceptable, and it will probably clear itself out more, as the gelatin works its magic. Secondly, I notice a strong hop flavor. This is a a nice little IPA. Third, is it carbonated? Not sure. The head is nice, but I don’t see bubbles coming from the bottom of the glass. I’m very new to kegging so I don’t really know. I think it’s very close.

Looking at the hop profile, I’m very excited to drink this beer. On paper it’s awesome. On paper it should have a big aroma too.

update: Hunting camp is over. And while I didn’t shoot any deer, I had plenty of this absolutely delicious IPA. The keg was gone in two days. This is the best IPA I’ve ever made. Impressive and intense tropical aroma, nice malt balance, hidden alcohol. And it was “juicey,”as they say, perhaps because of the magical thing that happens when you dry hop during fermentation. After traveling with the keg, it took about 24 hours for the beer to clear up.

Damn this was good.

Hunting Camp IPA (6 gal)
Brewed Friday, Nov. 4th

5.5 lb 2-row
6.5 lb Maris Otter
3.5 lb Munich
1 lb Cane Sugar (added end of boil)
————–
1 oz Magnum (FW, 30 m. boil)
1 oz Centenial (F0)
1 oz Amarillo (FO)
2 oz Equinox (DH, 3 days)
1 oz Citra (DH)
1 oz Centenial (DH)
2 oz Simcoe (DH)
1 oz Amarillo (DH)
—————-
US-05 dry yeast

1 tsp Calcium Cloride, 2 tsp Gypsum (heaping, added to mash water)
mashed @ 149 for 30 minutes, boiled 30 minutes

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One thought on “Beer 30: 7 Day Double IPA

  1. Micha says:

    So you dry hopped during heavy fermentation? Also, did you shake/rock the keg to ensure that the CO2 is dissolved? With good practices, you could carbonate a cold crashed beer in less than an hour.—50psi sounds like hell, though 😀

    Like

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