Thursday, August 29, 2013

Homebrew #16 ("Chadtennial IPA") Part 2: tasting

I haven't made a regular IPA since my first-ever homebrew nearly two years ago. I decided to buy the exact same kit I made back in 2011. This time I used all Centennial hops in the brew and I also used WLP001 "California Ale Yeast" (the kit comes with British style beer yeast). I also used tap water instead of bottled water. So how much difference would all these variable make? Watch and find out!

here's the recipe:
Brewed: 7/19/13
Kegged: 8/24/13

OG: 1.041
FG: 1.011
ABV: 3.94%

MASH (140 degrees for 20 minutes):
1lb Maris Otter Pale malt

BOIL (60 MINUTES):
6.6lbs Northwestern Gold LME
30 minutes 1 tsp Irish Moss
15 minutes 0.5 tsp Yeast Energizer

HOPS:
60 minutes 1oz Centennial
15 minutes 2oz Centennial
5 minutes 1oz Centennial

DRY HOPS (8/10/13):
1oz Centennial (leaf)

YEAST:
White Labs WLP001 (liquid, 1 vial)
Starter: 2/3 cup DME, 3 cups water boiled for 5 minutes

WATER:
5 gallons unfiltered Albany tap water

NOTES:
This was the exact same kit as my first-ever IPA. The difference this time around is that I decided to go single-hop and just use Centennial hops. The homebrew store (Hammersmith) charged me for the hops, though. It originally came with Galena and Northern Brewer hops. I also dry hopped with 1oz of Centennial leaf hops. I even transferred the dry hops from the bucket to the keg.

The OG came in way under I was hoping for. I think I did too short of a boil and used too much water. Depending on how it tastes it'll either a pale ale or a session IPA.

This was the first beer I've let cold crash for about 24 hours before kegging. It seems to have made a difference in the clarity. Though there was about 6 gallons of beer in the bucket rather than the usual 5. There wasn't much krausening either.

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