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%

Advertisements

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%