New Spruce Experience

This is a pretty straight forward, Azacca heavy, hoppy pale that I added foraged spruce tips to post-boil.  The hops schedule resembles those of my recent “juice”, or New England, or hazy pales/IPAs, but the grain bill forgoes the flaked grain adjuncts.  As with most of my recent quick turn-around beers, this brew underwent dry hopping (and in this case the addition of the spruce tips) in primary.  I then cold crashed the beer in a chest freezer before kegging.

Recipe and tasting notes follow:

Recipe Specifics

Batch Size (Gal): 6.0
Total Grain (Lbs): 9.50
Anticipated OG: 1.044
Anticipated SRM: 2.0
Anticipated IBU: 12
Brewhouse Efficiency: 80%
Wort Boil Time: 60 Minutes

Grain

89.47% — 8.50 Lbs. 2-Row (US)
10.53% — 1.00 Lbs. White Wheat

Hops

0.30 oz. Azacca (Pellet, 13.6% AA) @ 60 min. (First Wort)
7.00 oz. Azacca (Pellet, 13.6% AA) @ 20 min. (Whirlpool)
2.00 oz. Vic Secret (Pellet, 15.5% AA) @ 9 days (Dry hop)
1.00 oz. Azacca (Pellet, 13.6% AA) @ 9 days (Dry hop)
4.20 oz. Citra (Pellet, 13.7% AA) @ 5 days (Dry hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.

Yeast

Imperial A24 — Dry Hop

Water Profile

Seattle
1.60g Calcium Chloride
3.00g Gypsum

Mash Schedule

Single infusion – 60 min @ 156F
Mash out — 10 min @ 170F

Notes

Brewed on 08.08.18 with Gregory & Jensen

08.12.18 — Added the first round of dry hops to primary during active fermentation

08.16.18 — Added the second round of dry hops & the spruce tips to primary

08.20.18 — Cold crashed the carboy in the AM then kegged the batch in the PM and put into kegerator

08.21.18 — Hooked the keg to pressure and set it at 12PSI

Tasting Notes — 10.01.18 (on draft)

Unfiltered, pale straw color in appearance (looks more orange in photos), but not overly hazy.  Moderate white head stand that dissipates.  No lacing.  Spruce is dominant on the nose with undertones of grapefruit, mango, and Fruitstripes gum.  Spicy-Earthy spruce up front on the palate, gives way to juicy guava-like tropical notes.  Mandarin orange pith and resinous pine notes meld on the bitter, off-dry, lingering finish.

Calculated OG: 1.045
Calculated FG: 1.008
Approx. ABV: 4.80%

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Coffee IPA with Fresh Cascade Hops

coffee-ipa-fresh-hopEthiopian coffee, usually a medium light roast with notes of berries, flowers, wood, and chocolate, has become a favorite of mine.  Here in Seattle, there are several great local roasters who offer delicious and complex varietals from the coffee producing regions of this east African country — Seattle Coffee Works’ Yirgacheffe Wote Konga, Slate’s Guji (Sidama), and my current go-to, Olympia Coffee Roasters’ Banko Natural.  Sharing similar characteristics with hop varietals I enjoy, I’ve long thought that Ethiopian coffee would work wonderfully in beer.

When people think of coffee and beer, they usually assume the coffee will accompany a dark ale, such as a stout or a porter.  However, stemming from our mutual admiration of Fort George Brewing’s (Astoria, OR) Java the Hop coffee IPA — far and away the best example of the style I’ve ever had — Gregory and I have had a coffee IPA in the queue for quite a while.  We finally got around to writing a recipe after the crunch to brew our Willamette and Centennial Fresh Hop IPAs, only to find that the hops we chose to compliment our choice of Olympia Coffee Roasters’ Banko Natural were not available.

On the fly, we improvised a new hopping schedule that would utilize some of the next-generation hops of German descent that we have been tasting in some great new local brews.  Figuring we had the recipe set, the next improvisation occurred the night before brewday when a friend offered us over 20 oz. of fresh Cascade hops.  We tweaked the recipe once more and came up with our substitute coffee IPA.  We’ll eventually brew our original vision, but for now you can find our recipe, process, and tasting notes for this version below:

Coffee IPA with Fresh Cascade Hops

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 12.50
Anticipated OG: 1.063
Anticipated SRM: 5.0
Anticipated IBU: 60
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes

Grain

48.00% — 6.00 Lbs. US 2-Row
32.00% — 4.00 Lbs. Maris Otter Pale
08.00% — 1.00 Lbs. Wheat Malt
08.00% — 1.00 Lbs. Flaked Oats
04.00% — 0.50 Lbs. Honey Malt

Hops

5.00 oz. Cascade (Fresh, N/A AA) @ 60 min. (First Wort)
0.50 oz. Azacca (Pellet, 13.8% AA) @ 60 min. (First Wort)
0.20 oz. Columbus (Pellet, 16.0% AA) @ 60 min.
0.10 oz. Azacca (Pellet, 13.8% AA) @ 60 min.
1.00 oz. Hüll Melon (Pellet, 5.2% AA) @ 10 min.
6.00 oz. Cascade (Fresh, N/A AA) @ 5 min.
1.00 oz. Hallertau Blanc (Pellet, 8.8% AA) @ 5 min.
10.55 oz. Cascade (Fresh, N/A AA) @ 0 min.
1.00 oz. Calypso (Pellet, 13.0% AA) @ 0 min.
1.00 oz. Hüll Melon (Pellet, 5.2% AA) @ 0 min.
1.00 oz. Hallertau Blanc (Pellet, 8.8% AA) @ 0 min.
1.00 oz. Hallertau Blanc (Pellet, 8.8% AA) @ 5 days (Dry Hop)
1.00 oz. Simcoe (Pellet, 13.0% AA) @ 5 days (Dry Hop)
1.00 oz. Hüll Melon (Pellet, 5.2% AA) @ 5 days (Dry Hop)
1.00 oz. Calypso (Pellet, 13.0% AA) @ 5 days (Dry Hop)
1.00 oz. Azacca (Pellet, 13.8% AA) @ 5 days (Dry Hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.
2.00 oz. Whole and coarse-cracked Ethiopian coffee beans @ 3 days secondary

Yeast

Imperial A01 — House Yeast

Water Profile

Seattle
1.00 g Calcium Chloride
1.50 g Gypsum

Mash Schedule

Single Infusion – 90 min @ 150F

Notes

09.14.16 — Made a 1L starter of A01 House Yeast

Brewed on 09.15.16 with Gregory

09.15.16 — Chilled wort to 76F and pitched the starter after 20 minute hop stand with 2 minute whirlpool

09.16.16 — Signs of moderate fermentation activity 10 hrs after pitch

09.16.16 — Vigorous fermentation 21 hrs after pitch

09.23.16 — Transferred to secondary and added all of the dry hops

09.25.16 — Added the 2 oz. of coffee beans from Olympia Roasters

09.28.16 — Kegged the entire batch and began force carbonating at 10 PSI

Tasting Notes — 10. 17.16 (poured off tap)

Well clarified yellow-orange color with a brief headstand which laces thin.  Coffee aromas of chocolate covered strawberries, brandy, and cedar; underlying hop aromas of pear and mango, with unspecified floral notes.  Beginning- and mid-palate are extremely well balanced: Sweet-lush brandy and wood notes from the coffee meld with floral-peppery flavors from the hops.  Juicy notes of orchard pears and their stems emerge and meet hints of pineapple, citrus (lemon and bitter orange), and berries.  Finishes off-dry with a lingering pepper and pine bitterness and the suggestion of booze.

Calculated OG: 1.056
Calculated FG: 1.010
Approx. ABV: 6.0%

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%

Altar of Light Summer Ale

Altar of LightI wanted to brew something light and refreshing for the long hot summer we’ve been experiencing here in Seattle, and I wanted to brew it on the longest day of the year: summer solstice.  Attempting to make something similar to Boulevard Brewing’s Ginger Lemon Radler without actually blending a beer with soda, I decided to add lemon flesh, lemon zest, coriander, and fresh ginger to an otherwise basic American wheat ale recipe I wrote.  I was originally going to sour it with wild bacteria that I’ve been culturing, but decided I would make a clean version first and sour a second batch if I liked the resulting beer.

Conflicts in scheduling presented themselves so I ended up missing the solstice by a day and brewed it on 22 June 2015.  The beer turned out well but I have some tweaks in mind for a future version, namely, less lemon zest, more ginger, and perhaps the addition of fresh lemon juice in secondary.

Altar of Light Summer Ale

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 11.10
Anticipated OG: 1.056
Anticipated SRM: 5.0
Anticipated IBU: 26.0
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes

Grain

36% — 4.00 Lbs. US 2-Row
34% — 3.80 Lbs. Wheat Malt
09% — 1.00 Lbs. Carapils
09% — 1.00 Lbs. Honey Malt
07% — 0.80 Lbs. White Wheat
4.5% — 0.50 Lbs. Flaked Wheat

Hops

1.00 oz. Mount Hood (Pellet, 6.5% AA) @ 45 min.
1.00 oz. Cascade (Pellet, 7.0% AA) @ 10 min.
1.00 oz. Amarillo (Pellet, 9.3% AA) @ 0 min.
1.00 oz. Azacca (Pellet, 15.0% AA) @ 5 days (dry hop).

Extras

1.00 tsp Yeast Nutrient @ 10 min.
0.50 each Lemon Flesh @ 5 min.
1.00 tbs Coriander Seed @ 5 min.
0.85 oz. Lemon Zest @ 5 min.
1.35 oz. Lemon Zest @ 5 days (secondary).
2.00 oz. Fresh Ginger Tea @ 5 days (secondary).
1.00 oz. Fresh Ginger Root @ 5 days (secondary).

Yeast

Wyeast 1010 – American Wheat

Water Profile

Seattle
1.00 g Calcium Chloride
1.50 g Gypsum

Mash Schedule

Single Infusion – 90 min @ 153F

Notes

06.20.15 — Made a 1L starter with 1 Wyeast 1010 packet.  Brewtoad suggests 215 billion cells to ferment 5.5 gal.  Cold crashed and decanted morning of brew day.

Brewed on 06.22.15

06.22.15 — Chilled wort to 65F and pitched the American Wheat yeast

06.24.15 — Signs of vigorous fermentation activity

07.02.15 — Transferred into secondary after 10 day primary fermentation, added 2.00 oz. fresh ginger as a tea and 1.00 oz. chopped fresh ginger root

07.07.15 — Kegged most of batch and began carbonating; bottled 1 gallon with 1.20 oz. corn sugar for 3.5 volumes of CO2

Tasting Notes — 09. 06.15 (poured off tap)

I didn’t use any Whirfloc with this beer to maintain the classic cloudiness that wheat beer is renowned for.  Generous white fluffy head.  The lemon zest dominates the nose with light floral notes from the coriander melding nicely with the tropical and citrus, mango-like Azacca aromatics.  Subtle hints of ginger spice are present as well.  Palate follows the nose but I don’t get much ginger out of the beer.  Body is crisp and dry but not overly thin.  Lemon and wheat acidity linger on a long dry finish that has a wonderfully balanced bitterness.  If I let this beer sit on my tongue and warm in my mouth I get more of the lush lemon juice quality I want this beer to present (hence my idea to add some lemon juice in secondary in an attempt to capture that sensation).  Good summer beer.

Calculated OG: 1.047
Calculated FG: 1.004
Approx. ABV: 5.6%