2017-05-12 · Northeast IPA
- Beer Style:
- American IPA
- Batch Size:
- Brew Type:
- All Grain
- Boil Duration:
- Mash Type:
- Single infusion (65°C, 60mins)
- Mash Method:
- Mash Size:
- Chill Method:
- No-Chill Cube
- Original Gravity:
- Final Gravity:
This recipe is based on the "Northeast" Style American IPA recipe from Home Brew Talk. I used Danstar's BRY-97 yeast in place of the recipe's Conan strain. This is the first time I've tried the BRY-97, and like the guy at my LHBS said, it took quite a long time before it started showing any signs of fermentation, around four days after pitching.
I used a slightly different hop profile, and moved all of the recipe's flame-out hop additions into the fermentation keg as dry hop (after about a week or so of fermentation). I kept the dry hop filter in the keg for the rest of the fermentation. About a week before transferring to the serving keg, I made a potion from the rest of the dry-hop bill with vodka, which I've added to the serving keg before transferring the beer.
I first tasted the beer after a week in the serving keg. It had a wonderful fruity hop aroma. It was pretty bitter, but it seemed to have mellowed out considerably after another week. I took some to work with me and got a very good feedback. At least two people described the aroma as that of passion fruit.
Overall it's a great batch of beer and a wonderful IPA. The hop aroma really shines through. It cleared quite nicely in a relatively short time too.
|Mash||Pale Ale Malt||60mins||1200g|
|Maris Otter Malt||60mins||1200g|
|Boil||Warrior (16.5%)||60mins (40mins)*||15g|
|Lemon Drop (5.1%)||14days||15g|
|Lemon Drop (5.1%)||7days||15g|
* Hop additions adjusted 20 minutes down to account for greater utilization due to using the no-chill method.