Homegrown Fresh Hop IPA (2016)

hops-2016

This past harvest, my Willamette and Centennial hop plants yielded about five pounds of fresh cones.  Gregory and I brewed two fresh hop IPAs on the same day — one with more Willamette hops and a blend of clean yeasts I made, the other with about equal amounts of the two hop varietals and Fermentis US-05 yeast.

As I anticipated in last year’s fresh hop post, I opted to use packaged hops for the bittering and dry hop additions, using the fresh hops where their qualities make the most impact — the late-boil flavor and aroma additions.  This method returned much better results, with none of the overly vegetal and grassy notes witnessed in last year’s 100% fresh hop ale.

Though both beers turned out well, to my surprise, I prefer the IPA that is more heavily hopped with Willamette.  Since the two beers are so similar, I’m going to post the recipe and tasting notes for my preferred version.  In addition to these homegrown brews, we produced one more fresh hop IPA (of a very different kind), which I will detail later.  Until then, find the recipe and tasting notes below:

fh-boil-2016Homegrown Fresh Hop IPA (2016)

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 13.00
Anticipated OG: 1.065
Anticipated SRM: 4.0
Anticipated IBU: 40
Brewhouse Efficiency: 75%
Wort Boil Time: 75 Minutes

Grain

46.15% — 6.00 Lbs. US 2-Row
23.08% — 3.00 Lbs. Maris Otter Pale
15.38% — 2.00 Lbs. Wheat Malt
07.69% — 1.00 Lbs. Flaked Rye
07.69% — 1.00 Lbs. Golden Naked Oats

Hops

1.25 oz. Willamette (Fresh, N/A AA) @ 75 min. (First Wort)
0.25 oz. Centennial (Pellet, 7.6% AA) @ 75 min. (First Wort)
0.25 oz. Willamette (Pellet, 4.1% AA) @ 75 min. (First Wort)
0.35 oz. Columbus (Pellet, 16.0% AA) @ 60 min.
6.00 oz. Willamette (Fresh, N/A AA) @ 15 min.
8.00 oz. Willamette (Fresh, N/A AA) @ 5 min.
25.00 oz. Willamette (Fresh, N/A AA) @ 0 min.
2.00 oz. Centennial (Pellet, 7.6% AA) @ 5 days (Dry Hop)
2.00 oz. Willamette (Pellet, 4.1% AA) @ 5 days (Dry Hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.

Yeast

Imperial A09 — Pub Yeast
Imperial A20 — Citrus Yeast

Water Profile

Seattle
1.00 g Calcium Chloride
1.50 g Gypsum

Mash Schedule

Single Infusion – 90 min @ 152F

Notes

08.24.16 — Made a 1L starter from rinsed #1 Summer Jam slurry

Brewed on 08.25.16 with Gregory

08.25.16 — Chilled wort to 80F and pitched the slurry after 20 minute hop stand with 2 minute whirlpool

08.26.16 — Signs of vigorous fermentation activity 9 hrs after pitch

08.30.16 — Added half of the dry hops to primary

09.02.16 — Transferred to secondary and added the rest of the dry hops

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

willamette-fh-2016Tasting Notes — 09. 29.16 (poured off tap)

Slightly hazy pale yellow-straw color with a moderate white head which laces thin.  Floral notes on the nose reminiscent of wisteria, lemon balm, and green tea.  Flavors follow the nose with an additional note of honeysuckle mid-palate.  The Centennials offer some hints of citrusy lemon pith and a firm, round bitterness akin to pine needles.  Refreshing finish that ends dry with a lingering bitterness.

Calculated OG: 1.050
Calculated FG: 1.010
Approx. ABV: 5.2%

Advertisements

#1 Summer Jam IPA

#1 Summer Jam IPALately Gregory and I have been honing recipes for a few different “house” IPAs.  I recently wrote a New Zealand/Australian hop-heavy session IPA recipe for the spruce tips Gregory and I foraged this past spring.  We liked the resulting beer so Gregory tweaked the recipe and brewed a version of it for the wedding of a friend.  I tried that version and liked it as well, but I decided to go back to the grain bill of the original recipe for inspiration, and make a third, PNW hop-forward beer.

I wanted to create a beer of “normal” strength that showcases the intense tropical, floral, and citrus notes of the new classic American hop varietals while remaining smooth, crisp and quaffable.  I stuck to a grain bill of pale malts with a touch of flaked oats for a silky mouthfeel and appreciable body, and rye to provide head retention and subtle grainy-spicy complexity.

I’ve also been looking forward to experimenting with blending different clean yeasts to create a more complex and flavorful ester profile, so I used two different saccharomyces strains in this brew.  I wanted to use Imperial’s A24 Dry Hop yeast, but the homebrew store was out so I opted for their A20 Citrus strain.  I pitched this first and then pitched a starter of yeast slurry 33 hours into primary from the wedding IPA — which utilized Imperial’s English A09 Pub yeast strain.

The resulting beer turned out great and the methods used to create it highlight our continual striving to craft better and better beer.  Unfortunately, I bumped the keg shortly before the photo was taken, so some hop particles were stirred up (I would have waited and taken another photo, but the beer was already almost gone)!

Below is the recipe and process that we used, as well as tasting notes:

#1 Summer Jam IPA

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 13.00
Anticipated OG: 1.065
Anticipated SRM: 4.0
Anticipated IBU: 58
Brewhouse Efficiency: 75%
Wort Boil Time: 75 Minutes

Grain

46.15% — 6.00 Lbs. 2-Row
23.08% — 3.00 Lbs. Maris Otter
15.38% — 2.00 Lbs. White Wheat
07.69% — 1.00 Lbs. Golden Naked Oats
07.69% — 1.00 Lbs. Flaked Rye

Hops

0.25 oz. Amarillo (Pellet, 7.0% AA) @ 75 min. (First Wort)
0.25 oz. Sorachi Ace (Pellet, 9.1% AA) @ 75 min. (First Wort)
0.25 oz. Citra (Pellet, 14.1% AA) @ 75 min. (First Wort)
0.50 oz. Amarillo (Pellet, 7.0% AA) @ 60 min.
0.50 oz. Citra (Pellet, 14.1% AA) @ 15 min.
0.25 oz. HBC 438 (Pellet, 16.6% AA) @ 15 min.
0.75 oz. Amarillo (Pellet, 7.0% AA) @ 05 min.
0.75 oz. Citra (Pellet, 14.1% AA) @ 05 min.
1.50 oz. Citra (Pellet, 14.1% AA) @ 0 min.
1.50 oz. Amarillo (Pellet, 7.0% AA) @ 0 min.
1.00 oz. Centennial (Pellet, 7.6% AA) @ 0 min.
1.00 oz. HBC 438 (Pellet, 16.6% AA) @ 0 min.
1.00 oz. Centennial (Pellet, 7.6% AA) @ 5 days (Dry Hop)
1.00 oz. Citra (Pellet, 14.1% AA) @ 5 days (Dry Hop)
1.00 oz. Amarillo (Pellet, 7.0% AA) @ 5 days (Dry Hop)
0.75 oz. HBC 438 (Pellet, 16.6% AA) @ 5 days (Dry Hop)
0.75 oz. Sorachi Ace (Pellet, 9.1% AA) @ 5 days (Dry Hop)

Extras

1.00 tsp Yeast Nutrient @ 10 min.
1.00 Whirlfloc @ 15 min.

Yeast

Imperial A20 Citrus
Imperial A09 Pub (Slurry)

Water Profile

Seattle
2.00 g Calcium Chloride
1.50g Gypsum

Mash Schedule

Single infusion – 60 min @ 153F
Mash out — 20 min @ 170F

Notes

07.20.16 — Made a starter of A09 Pub yeast from slurry

Brewed on 07.20.16

07.20.16 — 20 minute hop stand after flame out with 2 minute whirlpool

07.20.16 — Chilled to 72F and pitched can of A20 Citrus

07.20.16 — Signs of light fermentation 9 hours after pitch

07.21.16 — Vigorous fermentation 18 hours after pitch

07.22.16 — Added A09 Pub yeast slurry 33 hours after initial pitch

07.23.16 — Added half of the dry hops in primary in PM

07.31.16 — Transferred into secondary with remainder of dry hops

08.04.16 — Kegged entire batch and began force carbonating @ 30 PSI for 40 hours

08.06.16 — Purged CO2 and set at serving PSI

Tasting Notes — 08.16.16 (poured off tap)

Hazy yellow-orange with a moderate white head stand which laces nicely.  Aromas of pineapple with a spicy-herbal/tropical note reminiscent of mango salsa, hints of lime and dill.  Herbal and fruity flavors dominate the palate with notes of grapefruit and orange as well as pineapple, cedar and pine.  Body is lush and juicy, but crisp and finishes with a dry and resinous spicy-floral bitterness.

Calculated OG: 1.065
Calculated FG: 1.008
Approx. ABV: 7.5%

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%

The Return of the Rain — 100% Homegrown Fresh Hop Ale

Hops 2015 02

Return of the Rain 03Thus far, it has been the most productive year for my homegrown Centennial and Willamette hops.  The bines grew up to the second floor window and then I trained them to move outwards horizontally, yielding 2.77 pounds total.  I was able to make my first 100% fresh hop ale using all of these hops in a single brew.  Since I brewed it during the week that saw the most precipitation in Seattle since April, I decided to call it The Return of The Rain Fresh Hop Ale.

Fresh Hops Second 03If this recipe had been brewed with regular hop pellets or whole leaf hops, it would have resulted in an extremely bitter (probably unpleasantly so) IPA.  I contemplated using prepared hops for my bittering addition as some brewers do to save the fresh hops for the latter flavor and aroma additions, but I had enough space in my kettle (and enough hops in general) to double up my usual bittering amount — so I opted to use all fresh hops.  The resulting beer is hop forward with a restrained bitterness and a decidedly dry finish.

Hops 2015 01When the beer was young it had a very interesting and not unpleasant umami-like note reminiscent of roasted peanuts; after conditioning in the keg for three weeks this “green” note transitioned into the more immediately recognizable herbal/spicy characteristics associated with Willamette hops.  This beer also displays incredible clarity akin to that of a lager (I couldn’t quite capture this in the photo above due to the condensation on the glass).  Though I like this beer, I’ll probably use packaged hops for the bittering and dry-hop additions in my next fresh hop ale.  See the recipe and tasting notes below:

The Return of the Rain Fresh Hop Ale

Recipe Specifics

Batch Size (Gal): 5.0
Total Grain (Lbs): 9.80
Anticipated OG: 1.054
Anticipated SRM: 3.0
Anticipated IBU: N/A
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes

Grain

61.22% — 6.00 Lbs. US 2-Row
15.31% — 1.50 Lbs. Golden Promise
10.20% — 1.00 Lbs. Carapils
10.20% — 1.00 Lbs. Rye Malt
03.06% — 0.30 Lbs. Acidulated Malt

Hops

2.00 oz. Centennial (Fresh, N/A AA) @ 60 min.
1.00 oz. Centennial (Fresh, N/A AA) @ 45 min.
1.00 oz. Centennial (Fresh, N/A AA) @ 30 min.
3.00 oz. Centennial (Fresh, N/A AA) @ 15 min.
6.00 oz. Centennial (Fresh, N/A AA) @ 10 min.
9.00 oz. Centennial (Fresh, N/A AA) @ 5 min.
4.00 oz. Willamette (Fresh, N/A AA) @ 5 min.
7.00 oz. Centennial (Fresh, N/A AA) @ 0 min.
4.00 oz. Willamette (Fresh, N/A AA) @ 0 min.
4.00 oz. Centennial (Fresh, N/A AA) @ 5 days (dry-hop).
3.40 oz. Willamette (Fresh, N/A AA) @ 5 days (dry-hop).

Extras

1.00 tsp Yeast Nutrient @ 10 min.

Yeast

Whitelabs WLP051 – California V Ale Yeast

Water Profile

Seattle
1.00 g Calcium Chloride
1.50 g Gypsum

Mash Schedule

Single Infusion – 100 min @ 152F

Notes

08.29.15 — Made a 1L starter with 1 Whitelabs WLP051 vial.  Brewtoad suggests 187 billion cells to ferment 5.0 gal.  Cold crashed and decanted morning of brew day.

Brewed on 08.31.15

08.31.15 — Chilled wort to 65F and pitched the California V Ale yeast

09.02.15 — Signs of vigorous fermentation activity

09.07.15 — Transferred into secondary after 7 day primary fermentation, added the dry-hop additions which were also fresh hops kept cold and covered in the refrigerator since picking them on the morning of 08.31.15

09.12.15 — Kegged the beer and began force carbonating

Return of the Rain 04Tasting Notes — 10. 20.15 (poured off tap)

As stated, this beer is crystal clear now that it has had time to condition in the keg.  Big herbal/spicy notes on the nose reminiscent of forest, earth and flowers with just a hint of that earthy peanut-like aroma.  The palate follows the nose but the Centennials offer some hints of citrusy lemon pith and a firm but round bitterness akin to, but not exactly like, chewing on pine needles and Nasturtium flower petals.  There are also some grassy notes on the back end.   Quick, refreshing finish that ends dry.

Calculated OG: 1.044
Calculated FG: 1.007
Approx. ABV: 4.8%

100% Brettanomyces IPA

Brett IPAWhat do you do if you have an abundance of hops to use up and wish to make something a little more interesting than a standard IPA?  Craft a 100% Brett. IPA of course.

This brew follows a basic IPA recipe but utilizes some acidulated malt which drops the PH slightly and helps the Brett. along during fermentation.  We loaded this brew up with generous additions of Centennial, Columbus, Chinook, and Ahtanum hops for their wonderful floral and citrus notes as well as some herbal and piney undertones.

We originally pitched only Brett. Brux. Trois but had poor initial fermentation even though we had made a pretty hefty starter so we added a vial of Brett. Claussenii and fermentation picked up noticeably.  We think this will turn out to be a happy accident as (if all goes well) the Brett. C. will contribute more fruity aromatics to compliment the dry-hopping while the more aggressive Brett. Brux. Trois should add a mellow tartness and some fruity funk.  All was tasting on point at the time of transfer to secondary.

100% Brettanomyces IPA Variant 01

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 13.25
Anticipated OG: 1.065
Anticipated SRM: 7.0
Anticipated IBU: 45.0
Brewhouse Efficiency: 75%
Wort Boil Time: 90 Minutes

Grain

75% – 10.0 Lbs. U.S. 2-Row Pale
07% – 1.0 Lbs. Carapils
07% – 1.0 Lbs. Acidulated Malt
05% – .75 Lbs. Crystal 40L
03% – .50 Lbs. Honey Malt

Hops

0.50 oz. Centennial (Pellet, 10.5% AA) @ 90 min.
0.20 0z. Columbus (Pellet, 15.0% AA) @ 60 min.
0.40 oz. Centennial (Pellet, 10.5% AA) @ 15 min.
0.50 0z. Columbus (Pellet, 15.0% AA) @ 10 min.
0.50 0z. Ahtanum (Pellet, 6.0% AA) @ 10 min.
0.25 oz. Centennial (Pellet, 10.5% AA) @ 05 min.
0.50 0z. Ahtanum (Pellet, 6.0% AA) @ 01 min.
0.50 oz. Chinook (Pellet, 12.0% AA) @ 01 min.
1.00 oz. Centennial (Pellet, 10.5% AA) @ 0 min.
0.50 0z. Ahtanum (Pellet, 6.0% AA) @ 0 min.
0.50 oz. Chinook (Pellet, 12.0% AA) @ 0 min.
1.00 oz. Chinook (Pellet, 12.0% AA) @ 5 days dry hop
1.00 oz. Centennial (Pellet, 10.5% AA) @ 5 days dry hop
0.50 0z. Columbus (Pellet, 15.0% AA) @ 5 days dry hop
0.50 0z. Ahtanum (Pellet, 6.0% AA) @ 5 days dry hop

Extras

1.00 Whirlfloc @ 15 min.
1.00 tsp Yeast Nutrient @ 15 min.

Yeast

White Labs WLP644 Brettanomyces Bruxellensis Trois
White Labs WLP645 Brettanomyces Claussenii

Water Profile

Seattle
1.00 tsp Calcium Chloride
1.00 tsp Gypsum

Mash Schedule

Single Infusion – 75 min @ 155F

Notes

All late hop additions of “Centennial” are a 60%/40% Centennial/Columbus blend from Fremont Brewing.

10.15.14 – Made a stir-plate 2L starter with 1 White Labs WLP644 vial.  Fed it for two weeks to build cell count but never saw much activity.

Brewed 10.29.14 with Gregory

10.29.14 – Chilled wort to 70F before pitching yeast starter.

11.03.14 –  After 5 days without much activity, we pitched a vial of White Labs WLP645 with temperature holding steady at 65-68F.

11.20.14 – Transferred to secondary fermentor after 17 day primary fermentation with noticeable uptick in activity after the addition of the Claussenii.

Currently planning to let it condition for 27 days with the addition of the dry hops 5 days before kegging.

12.12.14 – Added dry hop additions.

12.17.14 – Kegged IPA with additional dry hops and carbonated and tasted it shortly thereafter.

Tasting Notes

This beer did not turn out.  Unfortunately it presents extremely grassy vegetal notes and a bracing, unpleasant bitterness.  We’ve brewed 100% Brett. IPAs before, so in our troubleshooting we have ruled out the usual suspects (old or bad ingredients, missed targets, wrong fermentation temp., uncleanliness & poor sanitation).  We were initially convinced that is was due to the stalled primary fermentation, however, when we transferred the beer to secondary it was tasting fine.  We now believe we simply had too many hop additions and the dryness that Brett. imparts accentuated the apparent bitterness.  This is our best guess even though the beer only clocks in with approximately 45 IBUs and a ratio of 0.71 IBU/OG, which is fairly low on the range of the IPA scale.  Next time we’ll stick to a simpler hop profile.  If anyone can come up with something we didn’t think of, leave a comment!

Calculated OG: 1.066
Calculated FG: 1.012
Approx. ABV: 7.1%