Batch #9: Hop Gobbler IPA

I brewed this one because I had a 1-oz package of Chinooks (surplus from an earlier extract batch of stout in which I elected to use Perle instead) languishing in the freezer, along with most of a 1-lb pack each of Northern Brewer and East Kent Goldings. I needed to get rid of these, and an IPA seemed like an ideal way to chew through my hop supply.

Recipe

Grain Bill

11 lbs. Fawcett Maris Otter
1 lb. Fawcett Caramalt (aka Carastan)

Hops

1 oz. East Kent Goldings (5.7% AA) at first wort
0.5 oz. Northern Brewer (7.7% AA) at first wort
1 oz. Chinook (10.7% AA) @ 60 min.
2 oz. Northern Brewer (7.7% AA) @ 60 min.
1 oz. East Kent Goldings (5.7% AA) @ 45 min.
0.75 oz. East Kent Goldings (5.7% AA) @ 20 min.
0.25 oz. Northern Brewer (7.7% AA) @ 20 min.
0.5 oz. East Kent Goldings finishing hops
0.5 oz. East Kent Goldings dry hops

Yeast

Top-cropped WLP023 Burton Ale from previous batch, about 3/4 cup of slurry.

Mash

Single infusion mash, 60 minutes at 150F.

Vitals

OG: 1.070
FG: 1.015
Calculated IBUs: 130-150
Carbonation: 2.25 oz corn sugar in 43 12-oz bottles.

Timeline

Brew day: November 29, 2002

12:20 pm: Mash in at 150F
1:25 pm: Begin sparging, add first wort hops.
2:15 pm: Finish sparging, 6.5 gallons collected.
3:30 pm: Rolling boil.
4:00 pm: Add bittering (60 minute) hops.
5:00 pm: Add finishing hops, begin chill.
5:30 pm: Transfer to fermenter.
6:00 pm: Done with clean-up.

Racked to secondary December 2, 2002, SG 1.015.

Added dry hops December 6, 2002. Noted infection-like smell, but still holding out hope :-(

Bottled January 10, 2003. No infection-like smell or taste :-)

Tasting notes

2/1/2003

(Tasting at warm temperature, 68-72F) The beer is still carbonating, but showing great promise. The malt profile is smooth, full, creamy, and big enough to stand up to the hopping, at least at the current temperature and carbonation level. The hop bitterness is evident in the aftertaste, and is perceived as a dry, crisp finish. Hop and alcohol aroma merge into a perfumy nose. General impression is spicy and perfumy, with a creamy malt foundation. I hope it's this good cool and carbonated :-)

2/7/2003

(Cool sample, around 52F) Malt profile is smooth, creamy, with a light caramel sweetness to balance the hops. The hops provide a bracing, lingering, clean bitterness, a spicy, grassy flavor, and a pronounced floral, spicy, perfumy aroma. Yeast fruitiness greatly enhances the hop aroma.

The cooler temperatures are causing a bit of chill haze, but the beer is mostly clear of yeast. Carbonation is still low, but adequate to provide a UK "condition" level.

3/6/2003

Tasting at cellar temperature, carbonation now low to medium, enough to kick up an ample head when poured. Some chill haze, as well as a largish amount of sediment at the bottom of the bottle. All are easily worked around, and the beer is well worth all of it.

The first impression after pouring is a powerful Kent goldings aroma, spicy and slightly perfumy. The taste is malty up front, very smooth with light caramel notes. Shortly afterward, a hearty, robust, spicy and woody hop flavor asserts itself, finishing with a clean and crisp bitterness on the back of the tongue.

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