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%

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No More Hops in My Freezer — Farmhouse IPA

NMH IPA 02Time flies (especially during the summer), and beers you mean to brew get pushed back in the queue as, say, your homegrown hops ready to harvest early; you brew a special beer on your birthday; or you realize your kegerator has run dry and you need a daily sipper — stat!  It turns out all of these scenarios occurred this summer, but it’s the final example that prompted Gregory and I to brew this beer.

When you brew with another person, it’s easier to keep beer in the pipeline because you brew more often to  keep two homes stocked with draft beer.  Gregory and I encountered the peculiar (and terrifying) realization that both of our kegerators were dry, so we fast-tracked this beer after I brewed the #1 Summer Jam IPA so that Gregory would have draft beer to enjoy at home*.

Gregory had some hops that needed to be used so he went about creating this recipe.  You could call it a hoppy saison, but we prefer to call it a farmhouse IPA because it’s closer in spirit to those bucolic beers of Belgium and France.  As Phil Markowski states in an article for All About Beer, “Pretend you are a 19th-century farmer/brewer getting ready to make one of several batches of ale you produce each year. What will you brew with? You had a bumper crop of wheat so you trade a neighbor for some barley to blend with your wheat and rye. Your hop crop wasn’t great so you might substitute some evergreen boughs, juniper berries and seeds from your recently bolted coriander plants. The point is that you improvise; you brew with what is at hand.”

And that we did (and it turned out delicious).  Below you will find our recipe and tasting notes.  The experimental pine fruit hop we used is now marketed as Eureka.  Happy brewing!

* Turns out this beer went on at my place directly after the #1 Summer Jam IPA because Gregory had some beer he brewed leftover from a friend’s wedding, and that needed to be imbibed.

No More Hops in My Freezer — Farmhouse IPA

Recipe Specifics

Batch Size (Gal): 5.5
Total Grain (Lbs): 13.00
Anticipated OG: 1.066
Anticipated SRM: 7.0
Anticipated IBU: 44
Brewhouse Efficiency: 75%
Wort Boil Time: 60 Minutes

Grain

46.15% — 6.00 Lbs. 2-Row
38.46% — 5.00 Lbs. Red Wheat
07.69% — 1.00 Lbs. Honey Malt
07.69% — 1.00 Lbs. Caramel Vienne 20L

Hops

0.50 oz. Exp. Pine Fruit (Pellet, 14.0% AA) @ 60 min. (First Wort)
0.50 oz. Columbus (Pellet, 15.0% AA) @ 60 min.
1.00 oz. Ahtanum (Pellet, 4.6% AA) @ 05 min.
1.50 oz. Exp. Pine Fruit (Pellet, 14.0% AA) @ 0 min.
1.50 oz. Citra (Pellet, 13.7% AA) @ 0 min.
1.00 oz. Sorachi Ace (Pellet, 9.1% AA) @ 0 min.
1.50 oz. Citra (Pellet, 13.7% AA) @ 5 days (Dry Hop)
1.00 oz. Sorachi Ace (Pellet, 9.1% AA) @ 5 days (Dry Hop)
1.00 oz. Nelson Sauvin (Pellet, 12.5% AA) @ 5 days (Dry Hop)
1.00 oz. Ahtanum (Pellet, 4.6% AA) @ 5 days (Dry Hop)

Extras

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

Yeast

White Labs WLP568 — Belgian Saison Yeast Blend (from slurry)

Water Profile

Seattle
2.00 g Calcium Chloride
1.50g Gypsum

Mash Schedule

Single infusion – 60 min @ 150F
Mash out — 20 min @ 170F

Notes

07.26.16 — Made a starter of yeast from Fir Tip Saison slurry

Brewed on 07.27.16 with Gregory

07.27.16 — 20 minute hop stand after flame out with 2 minute whirlpool

07.27.16 — Chilled to 80F and pitched yeast slurry

07.27.16 — Fermentation activity 9 hrs after pitch, brewbelt broken, put it onto secondary brewbelt

07.28.16 — Vigorous fermentation 20 hours after pitch

08.02.16 — Removed brewbelt

08.08.16 — Transferred into secondary and added dry hops

08.12.16 — Kegged entire batch and began force carbonating

NMH IPA 01Tasting Notes — 09.01.16 (poured off tap)

Hazy orange-gold color with billowy white headstand and thick lace.  Lush aromas of guava, strawberry, cedar, lemon, and grapefruit.  Underlying hint of rose-like esters and peppery geranium-like phenolics from the Belgian saison yeast — taken together the bouquet reminds me of white wine sangria.  Nuanced palate with flavors that follow the nose, some notes of pear and pineapple appear in the middle.  Long drying finish on the bitter side with a suggestion of black pepper, and a residual tropical-juicy sweetness.

Calculated OG: 1.054
Calculated FG: 1.005
Approx. ABV: 6.4%

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%