I’ve been itching to release this post for some time now. As I am writing and editing this post I am working on gathering some statistics to put in here so you will have some info to chew on. This brew was probably my most documented brew day I have ever done and I must say it is pretty nice to look back and read what all I did for it. I took lots of photos of the entire process. The reason I did this experiment is for the Experimental Brewing Podcast, it made me brew a beer I’ve been wanting to brew for some time, but really just didn’t know where to start. Where I sorta failed at this experiment is that I actually used a Conan Yeast strain, rather than Wyeast 1318 London Ale III that the recipe suggested. I hope it doesn’t throw them off with their data.
Brew Day: June 4, 2016
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|11 gal||60 min||38.0 IBUs||4.6 SRM||1.055||1.013||5.5 %|
|Name||Cat.||OG Range||FG Range||IBU||SRM||Carb||ABV|
|American IPA||21 A||1.056 - 1.07||1.008 - 1.014||40 - 70||6 - 14||2.4 - 2.9||5.5 - 7.5 %|
|Pale Malt (2 Row) US||19 lbs||82.61|
|Munich 10L (Briess)||2 lbs||8.7|
|Oats, Flaked||2 lbs||8.7|
|Warrior||0.5 oz||60 min||Boil||Pellet||15.9|
|Centennial||1 oz||5 min||Boil||Pellet||10|
|Citra||1 oz||5 min||Boil||Pellet||14.1|
|Amarillo||1 oz||20 min||Aroma||Pellet||9.2|
|Centennial||1 oz||20 min||Aroma||Pellet||10|
|Citra||1 oz||20 min||Aroma||Pellet||14.1|
|Amarillo||4 oz||0 min||Dry Hop||Pellet||9.2|
|Centennial||4 oz||0 min||Dry Hop||Pellet||10|
|Citra||4 oz||0 min||Dry Hop||Pellet||14.1|
|Calcium Chloride||17.25 g||60 min||Mash||Water Agent|
|Gypsum (Calcium Sulfate)||17.25 g||60 min||Mash||Water Agent|
|American Ale (1056)||Wyeast Labs||75%||60°F - 72°F|
|DIPA Ale (OYL-052)||Omega||76%||65°F - 72°F|
|Mash In||152°F||60 min|
|Dry Hopped on 6/25/2016
|Download this recipe's BeerXML file|
The lapse of time in between these two pictures was Homebrew Con. Ok guys, it was my first one to attend, I apologize for not documenting them daily while I was off drinking a copious amount of beer.
Dry hopped each primary fermenter with:
56 g. Amarillo (7.2% AA)
56 g. Centennial (10.0% AA)
56 g. Citra (12.5% AA)
Keg conditioned each keg with 3.6 ounces of table sugar and 3/4 cups of water. Simmered for 5 minutes.
Wyeast 1056 FG – 1.010
Omega OLY-52 FG – 1.012
The kegs went into the kegerator to chill
A little stats here for ya. Out of 25 total testers 20 of them picked the correct sample. I must know some people with really good palettes. Of the people who commented, it seemed that the Wyeast 1056 sample was the favorite among the two samples. Personally I like the Omega DIPA because it has a softer mouthfeel and doesn’t come across as sharp as the 1056. Me personally I think I get a slight touch of diacetyl in the 1056 sample. No one else mentioned this, but I would have written that down on a BJCP score sheet. There was a BJCP judge that tasted the samples and he didn’t mention the diacetyl either, so maybe I’m really sensitive to it.
This was a really fun experiment. I plan on doing more of these for sure. I appreciate the Experimental Brewing Podcast for pushing me over the edge and doing something scientific like this. Lets me geek out even more on beer.