Brewin Again! Come join me at my closet of an apartment on Saturday the 21st of October and help me brew up a winter warmer, Southern California Style.This time it's hops for Christmas. This beer should be excellent by December. We're brewing 10 gallons of it, 5 will be fermented with Cal Ale V yeast, and the other 5 with a belgian yeast. I recently tried the Hobbelen IPA from A Chauffe and got curious about hoppy belgian IPAs (it's a great beer if you haven't tried it, very different. A sweet hoppy nose and a bitter taste complimented with candi sugar sweetness). So for this one, I tried to use floral hops to compliment both styles. I expect it will be heavy on the aroma! with lots of citrus and apricot on the nose. We'll see how she turns out. At around 45 IBU, and 8.3% ABV and belgian yeast, it should be something different... and it may just send us all hobblin home.
Grain:
27 lb. American 2 Row
1 lb. Crystal 60
1 lb. Cara-Pills
2 lb. Wheat Malt
Infusion Mash:
155 degrees for 60 min - stir every 15 min.
170 Sparge for 40 min
Boil:
12 gal beginning volume and we should boil off a gallon or so
60 min. boil
1/2 oz. Irish moss added 15 min before knockout.
Hops:
60 min:
1 oz. Cascade (6% AA)
1 oz. Centenial (10%AA)
30 min:
1 oz. Cascade (6% AA)
15 min:
1 oz. Centenial (10% AA)
1 oz. Cascade (6% AA)
Aroma:
1 oz. Centenial
1 oz. Cascade
Dry:
1 oz. Centenial
1 oz. Cascade
Yeast:
1 Day starter of White Labs "Cal Ale V" yeast (WLP051) will be pitched into one carboy with 5.5 gallons of wort. Just for kicks, White Labs "Belgian Ale" yeast (WLP550) pitched into the other corboy of 5.5 gallons wort.
Predicted Original Specific Gravity:
1.070
Notes:
Dry Hops should be added to the secondary fermenter.
1/02/06 - I love this beer. I'm glad I tried the Belgian yeast, but I don't think I"d do it again. There's way too many flavors going on in there. The nose is killer on both of them though. There's so much citrus that it tastes sweet. There's more than a few IBUs but it is nicely balanced. I'll be brewing it up again for sure.
