PAPA SLUDGE! American Double India Pale Ale

PAPA SLUDGE!Shortly after we brewed our HOP SLUDGE! IPA, Gregory and I opted to brew our first collaborative Double IPA.  We wanted to make something big in body and ABV and bold in flavor while retaining an easy drinkability.  In order to do so we mashed at 150F, stuck to a simple malt bill, and added some corn sugar to the boil.

We also wanted to use a newer American hop varietal in tandem with some of our favorites, so we went heavy on Azacca hops and we’re happy with the results!  Recipe and tasting notes below:

PAPA SLUDGE! American Double IPA

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 16.50
Anticipated OG: 1.091
Anticipated SRM: 5.0
Anticipated IBU: 91
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes

Grain

85.71% — 15.00 Lbs. 2-Row Pale
05.71% — 1.00 Lbs. Munich Light
02.86% — 0.50 Lbs. Honey Malt

Hops

0.75 oz. Azacca (Pellet, 15.3% AA) @ 90 min. (first wort)
1.00 oz. Azacca (Pellet, 15.3% AA) @ 30 min.
1.50 oz. Centennial (Pellet, 9.0% AA) @ 15 min.
1.50 oz. Amarillo (Pellet, 8.8% AA) @ 15 min.
1.00 oz. Azacca (Pellet, 15.3% AA) @ 01 min.
1.00 oz. Centennial (Pellet, 9.0% AA) @ 01 min.
1.50 oz. Amarillo (Pellet, 8.8% AA) @ 0 min.
1.50 oz. Citra (Pellet, 13.7% AA) @ 0 min.
1.00 oz. Azacca (Pellet, 15.3% AA) @ 0 min.
1.00 oz. Centennial (Pellet, 9.0% AA) @ 0 min.
0.50 oz. Azacca (Pellet, 15.3% AA) @ 3 days (dry hop)
0.50 oz. Centennial (Pellet, 9.0% AA) @ 3 days (dry hop)
1.00 oz. Citra (Pellet, 13.7% AA) @ 3 days (dry hop)
1.40 oz. Amarillo (Pellet, 8.8% AA) @ 3 days (dry hop)
0.50 oz. Centennial (Pellet, 9.0% AA) @ 5 days (dry hop)
0.50 oz. Azacca (Pellet, 15.3% AA) @ 5 days (dry hop)
1.00 Amarillo (Pellet, 8.8% AA) @ 5 days (dry hop)
1.00 Citra (Pellet, 13.7% AA) @ 5 days (dry hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.
1.00 Lb. Dextrose (corn sugar) @ 90 min.

Yeast

Imperial Organic A18 Joystick (Pacman Yeast)

Water Profile

Seattle
1.00 g Calcium Chloride
1.50 g Gypsum

Mash Schedule

Single Infusion – 90 min @ 150F

Notes

11.16.15 — Made yeast starter

Brewed on 11.18.15 with Gregory

11.18.15 — Chilled wort to 60F and pitched the starter

11.19.15 — Signs of vigorous fermentation activity

11.24.15 — After six days of primary, as fermentation began to slow visibly, we added half of our dry hop addition for a 3 day dry hop

11.27.15 — Transferred to secondary after 10 day primary and added the rest of our hops for an additional 5 day dry hop

12.02.15 — Kegged and began force carbonating the beer

12.09.15 — Took the first pull from the keg after a week, still quite cloudy but tasting good

Tasting Notes (poured off tap 12.22.15) 

Clear with a deep orange color, moderate head stand, and clingy lacing.  Massive juicy fruit notes of satsuma oranges, ripe mango and pineapple on the nose with underlying hints of pine and spicy alcohol.  Intense and full-bodied on the palate with the fruit melding with a hint of sweet maltiness.  Spicy-herbal notes of Sweet Woodruff arrive in the middle and dissolve into a dry finish full of sticky pine resin and booze.

Calculated OG: 1.091
Calculated FG: 1.015
Approx. ABV: 10.0%

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