Falling Leaf IPA Tasting Notes

December 2, 2013 at 9:58 pm



Falling Leaf IPA Tasting Notes:

Appearance: Pours a hazy, dark gold with burt orange overtones. A puffy cloud like whitish-tan head sits atop.

Smell: Sharp, cutting citrus,pine and sweet malt.

Taste:  Starts smooth and malty, lazily giving way to a moderate bitterness that transitions nicely to a finish of aromatic, bright, floral hops.

Mouthfeel: Slightly under carbonated, malty with a moderately bitter finish.

Drinkability & Notes: While this finished lighter then what I would consider the average IPA it has a wonderful malt flavor that is extremely clean and supports the heaping amount of late addition hops.  It has a moderate hop bitterness as opposed to the over the top bitterness in many of the commercial examples with huge hop aromatics and flavors on the finish.

For me the highlight of this beer is the finish.  The finish is loaded with amazing hop flavors yet just enough bitterness to cut through the malt  The Simcoe really dominates with its pine and grapefruit flavors while the Citra and Amarillo play  off them nicely with their citrus and floral contributions.

I brought a half keg to a Thanksgiving party a few weeks ago and it was a huge hit with all everyone.  The keg wound up going super fast and made me wish that I had brought a full keg instead of a half.  At the party I  was describing the beer as more of a strong Pale Ale then an IPA but a lot of people thought it was perfectly in the range of and IPA style beer.  Either way, what it lacks in bitterness it more than makes up with its hoppy finish, making this truly enjoyably and accessible, hoppy beer.



Falling Leaf IPA

October 31, 2013 at 8:51 pm

After spending the past few months preparing for and brewing for my wedding I can say that it was worth all the effort. The beers were a huge hit, our guests drank close to 20 cases of beer and almost all the homebrew,  more importantly I am now a happily married man.  The biggest hit without a doubt was the Rich’s Pale Ale, with one keg kicking during the cocktail hour alone.  With the wedding now behind me I can focus my energy back on the small things in life such as this blog and  brewing more experimental beers.

Several weeks ago I placed an order with HopsDirect for some  their 2013 hop harvest, my order including some Citra and Cascade in addition to a few English varieties.  I decided that an IPA was in order to utilize some of these fresh hops as well as use up some of last years crop that Ive been working though this year.

I wanted to keep the grain bill fairly simple to let the hops shine, in fact I think this maybe the least amount of specialty grains I have ever used in a batch, except for my Tripel.  I went with a base of American 2-Row with a bit of Caraamber malt.  I was reading through last months issue of BYO on the plane ride back from my honeymoon and noticed that Hill Farmstead, used a grain bill consisting entirely of 2-Row and Caraamber malts for one of their beers.  I thought if it works for one of the most popular, critically acclaimed brewers in the world, that I should give it a try too.

The main attraction in this one is the hops obviously, being an IPA and all I decided to break out all of the big guns. Simcoe, Amarillo, Citra, and Cascade make up the aroma additions with a touch of Belma for bittering.  The Simcoe and Amarillo combo served as the basis for my Pale Ale and work wonderfully together.  I’m hoping that the addition of the fresh Citra and Cascade will give this one an even more over-the-top citrus hop punch.  I plan on dry hopping with the Citra and Cascade combo to round this one out, which I am hopeful will rival the amazing Simcoe Amarillo hop pairing I’ve had great success dry hopping with in the past.

Falling Leaf IPA

Batch Size: 10.5 Gallons

Original Gravity: 1.066
Est. Final Gravity: 1.014
ABV: 6.9%
IBU: 65.2
Color: 6.7 SRM
Boil Time: 60 Min

94.1%  2-Row
5.9% Caraamber

.75 Oz Belma (11.3% AA) at 60 min
.75 Oz Amarillo (9.2% AA) at 20 min
.75 Oz Simcoe (12.2% AA) at 20 min
.75 Oz Citra (12.9% AA) at 20 min
1 Tbsp Irish Moss at 15 min
.75 Oz Cascade (8.5% AA) at 15 min
.75 Oz Amarillo (9.2% AA) at 10 min
.75 Oz Simcoe (12.2% AA) at 10 min
.75 Oz Citra (12.9% AA) at 10 min
.75 Oz Cascade (8.5% AA) at 5 min
.75 Oz Amarillo (9.2% AA) at 0 min
.75 Oz Simcoe (12.2% AA) at 0 min
.75 Oz Citra (12.9% AA) at 0 min

2 Packages US-05 SafeAle

Dry Hop:

1.5 Oz Citra (12.9% AA) 7 Days
1.5 Oz Cascade (8.5% AA) 7 Days

60 minutes at 152F (Saccharification Rest)

Hops Close Up

Oatmeal Stout 2 Ways

September 28, 2013 at 10:05 am

After spending most of my now limited brewing time working on the beers for the wedding I wanted to get back to experimentation for my latest batch.  With winter quickly approaching and not a dark beer insight I decided to do an oatmeal stout. After all, theres nothing better then sipping on a smooth, malty, oatmeal stout on a Sunday afternoon in December.

I used the stout as an opportunity to purge my grain stash a bit and ended up with a slightly more specialty malts then usual.  The grist ratio breaks out to be 75% Base 15% Specialty Malts and 10% Oats.  I selected  a wide breadth of specialty malts in an effort to increase the complexity of the final beer.  Some of my favorite stouts have a lot of layers to them and aren’t  overpowering with one flavor in particular.  I finished the beer with some Chinook for bittering and some EKG for aroma.

Now you might be thinking I thought I said I wanted to get back to experimentation, that oatmeal stout looks pretty standard.  While I agree that it is, for this batch i’m looking to  experiment in the secondary.  Ill be adding several different combinations of flavor, in order to create  two totally different yet complementary oatmeal stouts.

For the first five gallons I plan on adding a mixture of some dried Kung Po peppers from our garden, Abuelita (Mexican Chocolate), and cinnamon sticks.  While I haven’t quite hashed out the preparation of these ingredients, im thinking that I will add all three to a saucepan and let it cook for a bit to meld the flavors and sanitize the peppers.  Im envisioning this beer as a silky chocolate type stout with a warming pepper heat to finish it off.

The second batch will receive an addition of  8 oz of Coocoa nibs, .75 Oz Rum Soaked Oak Chips, and a vanilla bean.  Im hoping this take on the oatmeal stout will be sweeter with a more subdued chocolate flavors. Ideally, this sweeter stout will pair well with the more robust, spicier first stout.  Ill make sure to provide an update when I finalize the additions, preparation, and time of each in secondary as I will most likely stagger them.

Oatmeal Stout 2 Ways

Batch Size: 10.5 Gallons

Original Gravity: 1.066
Est. Final Gravity: 1.016
ABV: 6.5%
IBU: 57.3
Color: 33.9 SRM
Boil Time: 60 Min

55.7%  2-Row
19% Marris Otter
10% Oats, Flaked
4.2% Amber Malt
2.7% Chocolate Malt
2.5% Black Patent Malt
1.7% Roasted Barley
1.4% Crystal 40
1% Crystal 120

2 Oz Chinook (13.1% AA) at 60 min
1 Tbsp Irish Moss at 15 min
3 Oz East Kent Goldings (4.06%AA) at 15 min

2 L Starter White Labs 028 Edinburgh Ale

60 minutes at 154F (Saccharification Rest)
10 minutes at 165F (Mash Out)

photo (1)

Smoked & Oaked Barleywine

August 4, 2013 at 10:27 pm

As a homebrewer it is important to have a constant flow of beers, in their prime to enjoy.  Sometimes scheduling and managing this pipeline around equipment availability and optimum age can be difficult. One thing that I have been trying to do over the past few years is brew one big beer a year and get a secondary “big beer pipeline” established.

For this set of beers I concentrate on high alcohol beers usually with wild yeast and extended oak aging.  I started two years ago with a sour beer aged on NJ Sour Cherries, and last year I brewed Lets Grow Old Together Ale.  Ideally, I would like these beers to be able to withstand some significant aging (1-10 years)  and hopefully develop deep, complex flavor profiles that evolve over time.

This year I decided to do a smoked barleywine, which will eventually find its way onto the Wyeast Old Ale yeast cake.  I am also thinking of adding some Scotch soaked oak cubes throughout the duration of the bulk aging.  This beer has multiple moving parts, namely the Smoked malt, Brett, Scotch oak, and most significantly time.

While time will tell if the smoked malt hold up over time, my intent is to layer some malt smokiness and  scotch oak flavor on top of a big, slightly English leaning barleywine grain bill.  The Old Ale yeast, has started to show some cherry pie flavors in my Old Ale at around 9 months, I’m hopeful to achieve similar flavors in this batch to complement its biscuity, bready, malt backbone.

For me this batch is about experimenting with the  smoked malt and the interplay of the oak and brett.  I’ve used smoked malt one other time, but it was a homemade smoked rye malt, not one of the two readily availabe commerical smoked malts. (Briess Cherrywood & Wyereman Rauch Malt) I went with a roughly 2:1 ratio of Rauch Smoked (somewhat milder, less pungent smoke smell),  to Cherrywood (deep smoke, bacon).  I hope that the mix will be able to provide enough up front smoke flavor to last for the first 6 months to a year of this one.

To round out the recipe I added a bit of Demerera Sugar for some extra fermentables as well as some Chinook and Tettnang hops.  I used the S-04 English Ale to for the primary fermentation, rounded out by the Old Ale yeast for the secondary, bulk aging.  I don’t always try to cram this many ideas into a beer but I think this recipe is strong enough, and the flavor profiles complementary enough to handle it.   I’m really looking forward to forgetting about this one for a while, a really long while.

Smoked and Oaked Barleywine

Batch Size: 7 Gallons

Original Gravity: 1.100
Est. Final Gravity: 1.018
ABV: 10.9%
IBU: 93.1
Color: 22.2 SRM
Boil Time: 75 Min

59.9% Maris Otter
13.8% Smoked Malt (Rauch)
8.9% Munich 20L Malt
6.9% Smoked Malt (Cherrywood)
4.4% Amber Malt
3.4% Demeremera Sugar
2.6% Crystal 120

3 Oz Chinook (13.1% AA) at 60 min
1 Tbsp Irish Moss at 15 min
6.2 Oz Tettnang (4.0% AA) at 10 min

2 Pk. SafAle English Ale S-04

60 minutes at 150F (Saccharification Rest)
10 minutes at 165F (Mash Out)


After 3 weeks primary, rack onto Old Ale yeast cake. Add 2 oz French Oak soaked in Scotch for 3 weeks and age for 12 months.


S&O Grains

Far East Wheat

July 6, 2013 at 10:54 am

The beauty of homebrewing is that you get to brew what you want, when you want, including beers that either do not exist or are not readily available for purchase.  Experimentation with unique ingredients has been embedded into the culture of most homebrewers from the onset.  Often times inspiration for a new beer comes when we least expect it, while driving, cooking dinner, or in my case reading a cooking magazine at my fiances parents house.

While on a recent visit I was flipping though the pages of Saveur and a small caption for a traditional Japanese marinade caught my eye.  It was a mixture of several ingredients including Yuzu, an East Asian citrus fruit and hot peppers.  I immediately began Googling Yuzu as I thought it would be perfect ingredient for my next homebrew experiment.

Upon some further research I was convinced that Yuzu would be a worthy addition to a wheat style ale.  It is described as being a cross between a sour mandarin and an Ichang papeda.  The flavor is described as tart, closely resembling that of a grapefruit.  (I tried a small sample and it definitely was tart, I also noted tangerine flavors) After searching all over the internet I was finally able to find some Yuzu peel that I thought would be suitable for the brew.  Few vendors offered the peel itself, most sold a powdered form of Yuzu, I wanted to make sure I got the peel as that is were the aromatic flavors lie.  I wound up purchasing 1 oz of Yuzu off of Amazon directly from Japan.

Before I stumbled upon the article I had been kicking around the idea of an Asian Saison that would include a mix of spices, including Sichuan Pepper.  Sichuan Pepper is not spicy like traditional black pepper, instead it offers more of a lemon flavor.  I decided to combine the Sichuan would complement the Yuzu in both flavor and concept, Far East Wheat was born.

I decided on a wheat beer for the base as they traditionally pair well with citrus, which in this case I wanted to be the star.  I kept the grist fairly basic with a roughly 2:1 ratio of 2-Row to Wheat, I also added a touch of CaraPils and Crystal 15 for some sweetness to offset the perceived tartness of the Yuzu.  I used Magnum and its clean bitterness at 60 and a mix of Amarillo and Citra throughout the finish for their well documented citrus flavors.  I selected SafeAle US-05 for its clean fermentation as I wanted to let the Yuzu, Sichuan, and hops  highlight the beer.

I am hopeful that the unique citrus flavors of the Yuzu and Sichuan will meld with the citrus flavors of the Amarillo and Citra on top of a balanced wheat beer base.  Im really looking forward to this one, as it has been a while since I stepped out of the box and brewed a truly unique beer.

Far East Wheat

Batch Size: 11 Gallons

Original Gravity: 1.046
Est. Final Gravity: 1.012
ABV: 4.5%
IBU: 24.4
Color: 3.7 SRM
Boil Time: 60 Min

64.9% American 2-Row
27% White Wheat Malt
5.4% Carapils Malt
2.7% Crystal 15

.5 Oz Magnum (14.1% AA) at 60 min
.25 Oz Amarillo (9.8% AA) at 20 min
.25 Oz Citra (10% AA) at 20 min
1 Tbsp Irish Moss at 15 min
.5 Oz Amarillo (9.8% AA) at 10 min
.5 Oz Citra (10% AA) at 10 min
1 oz Yuzu Peel at 5 min
12 Grams Sichuan Pepper at 5 min
.75 Oz Amarillo (9.8% AA) at 0 min
.75 Oz Citra (10% AA) at 0 min

2 Packets US-05 Safeale Yeast


60 minutes at 152 F (Saccharification Rest)
10 minutes at 165 F (Mash Out)

photo (8)

Timber Ridge Double IPA Tasting Notes

June 29, 2013 at 8:21 pm

Timber Ridge Double IPA


Timber Ridge Double IPA Tasting Notes:

Appearance: Pours deep burnt orange bordering on a brown, golden yellow and orange highlights when held to the light.  Crystal clear with two finger pillowy white head, that quickly dissipates giving way to long lasting lacing.

Smell: Ripe fruit, citrus, strong lemon, grapefruit and orange aromatics present.  sweet malt.

Taste: Starts smooth, overly aggressive bitterness characterizing many Double IPA’s is noticeably absent.  Nice blend of herbal grassy notes and citrus throughout.Finishes sweet with big citrus aftertaste.

Mouthfeel: Smooth, semi-sweet.  Moderately carbonated, mild alcohol bite on the finish.

Drinkability & Notes:   For being such a strong beer (9.2%) this is extremely drinkable.  The dextrose did its job and took this beer a down a couple of extra gravity points, to the sweet spot for this style.  With that being said there is something that is off with this beer, something subtle that I cant quite place that tempers my enthusiasm for it.  After giving it some thought I have narrowed it down to two possible things.

The first and most likely in my opinion is the use of large quantities of Belma hops.  The Belma hops contribute some nice lemon notes, but also a harsher almost vegetal flavor that throws off the balance of the hop flavors.  It is a truly unique flavor, one that I could do with out, and one that I am also struggling to describe.  One reason Im leaning this way is that I did a dry hop with Belma hops when I first got them and remember the same slightly off putting taste.  The second possible cause of the off flavor is that I pitched this batch directly on a Burton Ale yeast cake, most likely drastically overpitching.  I don’t usually do this and have read that it is possible to pick up certain off flavors from pitching directly onto an unwashed yeast cake.

All in all its not a bad beer, it tastes great on a hot summer day and gets you toasty in a hurry.  If I were to brew this beer again I would drop the Belma hops altogether and substitute a traditional American hop such as Cascade or Cenntennial.  I would also make sure to pitch on either a washed yeast cake or a fresh pitch of Burton Ale yeast.


photo (6)

Rich’s Pale Ale 2.0 Tasting Notes

May 20, 2013 at 8:36 pm


Rich’s Pale Ale 2.0(US-05) Tasting Notes:

Appearance: Pours a deep orange with shades of brown.  A one finger slightly off white head dissipates slowly leaving the glass rimmed with lacing.

Smell: Strong orange and grapefruit, piney and resinous, subtle floral notes accompany a slight malt sweetness.

Taste: Smooth clean sweetness with a mild hop bite on the initial sip, complemented nicely by a moderate hop medley of citrus and pine.  Finishes with a hint of herbs and orange, a lingering bitterness and hints of carmel round out the flavor profile.

Mouthfeel: Moderately carbonated, feels somewhat thin, nice interplay of hop aromatics and malt sweetness with a slight edge towards the hops.

Drinkability & Notes: This being the second version of my pale ale I was able to tweak the recipe, specifically in the addition of a touch more crystal malt in hopes of achieving a better balance.  This version is definitely more balanced than the first and the hop aromas align closer to those found in some of the popular commercial examples of the style.  In the first recipe I used CTZ and Summit which were a bit too aggressive in both bitterness and aroma and pushed the beer towards the upper limits of the Pale Ale range. These tasting notes are from the SafeAle-05 fermented batch, which is evident by the extremely clean fermentation. There are no noticeable yeast flavors, however upon tasting the gravity samples there was a noticeable difference in the bitterness between the US-05 and the Burton Ale WLP23 versions, with the US-05 being much more bitter.  I will provide tasting notes for the WLP23 fermented batch in the near future, which I suspect will be a bit more complex.

Unfortunately, I had brew day problems that forced me to completely drain my mash tun mid mash (never switch dip tubes in a rush) and subsequently caused my mash temperature to drop into the 130 degree range.  As a result this beer finished slightly higher in alcohol than anticipated as well as slightly thinner.  The additional 2-4 gravity points that would have resulted from a proper mash temperature would have really set this beer off, as I prefer my Pale Ale’s to have a slightly maltier mouthfeel.  With that being said I believe this recipe is much more balanced than the first, with a great blend of malt and citrus/pine hops aromatics, and based on the reactions from my friends and family will be a contender for first kegs to kick at my wedding later this year. 


Timber Ridge Double IPA

May 13, 2013 at 7:54 pm

I’ll preface this post by saying I’m not the biggest hophead out there, in fact I tend to migrate more towards big malty beers when I’m looking for a high alcohol punch.  However, this year I was able to get my hands on several pounds of the popular citrusy/pine hops, namely Simcoe, Amarillo, and Citra, that are mainstays in many of the big commercial IPA’s and double IPA’s.  Additionally, as I continue down my “beers to brew” checklist, I decided that now was as good a time as any to give a double IPA a shot.

When brewing a double IPA there are several things to consider in the recipe formulation, the first and most obvious is the hop schedule and varieties.  For this recipe I went with three hops, specifically Belma, Simcoe, and Amarillo.  Belma is a new hop this year offered exclusively from HopsDirect.  On the site it is described as “a clean hop, imparting flavors of orange, grapefruit, tropical, pineapple, strawberry and melon.” However, after reading reviews of fellow brewers it seems like the hop falls somewhat short in the aroma intensity department, described by many as a “mild aroma” and another as a “cheaper Magnum”.

For that reason, coupled with the extremely low price of $5 a lb I decided to use the Belma for my main bittering additions.  I used a First Wort Hop to produce a smoother bitterness as well as additions at 20 and 15 to hopefully catch some of the flavors described previously.  I finished out the hop bill with additions of Amarillo and Simcoe at 10 and 5 minutes respectively as well as a huge 6 oz hop addition during my whirlpool.  These additions should contribute the classic citrus/pine aromatics that define American double IPA’s.  It is important to note that I added the hops to the wort upon chilling to 165 degrees, as at this temperature a greater percentage of the hop compounds are transfered to the wort, delivering an aromatic hop punch to the final beer.

Another important aspect of the recipe is the corn sugar addition.  This will dry out the beer somewhat while contributing to the overall alcohol strength that defines the style.  A double IPA shouldn’t be a malt monster, the dextrose provides the extra fuel for the yeast to get you to the sweet spot of around 1.016-1.104 FG. Lastly, one needs to consider the amount of wort that will be lost to the hops during the brewing process.  I calculated a loss of roughly a tenth of a gallon per oz of hops added during the brew.  In the recipe below I calculated my numbers for a 7 gallon batch with 10 oz of hops, and wound up with just over 6 gallons into my carboy on completion of the brew day.

Timber Ridge Double IPA

Batch Size: 7 Gallons

Original Gravity: 1.084
Est. Final Gravity: 1.016
ABV: 9.1%
IBU: 106.3
Color: 8.7 SRM
Boil Time: 90 Min

84% American 2-Row
7.6% Corn Sugar (Dextrose)
4.7% Carapils
3.5% Crystal 40 Malt
.9% Crystal 120 Malt

2 Oz Belma (11.3% AA) First Wort Hop
1.25 Oz Belma (11.3% AA) at 20 min
1 Oz Belma (11.3% AA) at 15 min
1 Tbsp Irish Moss at 15 min
1 Oz Amarillo (9.8% AA) at 10 min
1 Oz Simcoe (12.2% AA) at 5 min
2 Oz Amarillo (9.8% AA) at Whirlpool (165 deg)
2 Oz Simcoe (12.2% AA) at Whirlpool (165 deg)
2 Oz Belma (11.3% AA) at Whirlpool (165 deg)
1.5 Oz Amarillo (9.8% AA) at 5 Day Dry Hop
1.5 Oz Simcoe (12.2% AA) at 5 Day Dry Hop
1.5 Oz Chinook (13.1% AA) at 5 Day Dry Hop
1.5 Oz CTZ (8.26% AA) at 5 Day Dry Hop

Pitched onto a washed yeast WLP 023 Burton Ale Yeast Cake


60 minutes at 152 F (Saccharification Rest)
10 minutes at 165 F (Mash Out)

Collected 6 gallons of wort in carboy.

Timber Ridge IIPA ingredients

Rich’s Pale Ale 2.0

April 22, 2013 at 7:09 pm

This is my second iteration of my Pale Ale recipe (version 1 can be found here).  For the most part I kept the grain bill the same, a mix of American 2-Row with some Vienna for color and maltiness.  I did however modify both the type of and amount of Crystal Malts in the grist.  I swapped out the C-120 for C-80 in the second version and also upped the overall percentage of crystal malts to 6.4% of the total grist vs. 4.% in version 1.  As I discussed in my tasting notes for my original recipe (tasting notes) the first version was slightly more hop forward, so I’m hoping the slight increase in the Crystal malts will work to make the second version a bit more balanced.

The main area that I focused on re-working for the second version was the hop profile.  I was fortunate enough to get my hands on 1 lb packages of Amarillo and Simcoe, two of the more popular hops, and wanted to incorporate them into my Pale Ale as they are known to work amazingly together. I used a backloaded hop schedule of 60, 20, 5, and 0 minutes to capture the the classic American citrus hop flavors associated with these hops. I also added some Chinook at flame out in an effort to introduce some pine and fruity notes to give the beer multiple layers of hop aromas.

I decided to do a split batch fermentation as I am planning on brewing this beer for my wedding and still in full out experimentation mode.  I decided to use Safale 05 for its clean fermentation for one batch. This traditional yeast choice for an American Pale Ale should serve as a good contrast to the second batch, which I decided to ferment with White Labs Burton Ale strain.  For this batch I am hoping the fruity notes from this strain will provide a nice interplay with the fruity/citrus hop aromas and contribute to the overall malt flavors in it.

I will be looking to see how the different yeast strains effect the perceived hop flavors as well as bitterness. Since I would up brewing 11 gallons I am also planning on dry hopping a small amount of the second version with some coffee beans in addition to the Amarillo/Simcoe/Chinook additions.  Stay tuned for tasting notes on  all three versions of Rich’s Pale Ale 2.0.

Rich’s Pale Ale 2.0

Batch Size: 12 Gallons

Original Gravity: 1.064
Est. Final Gravity: 1.016
ABV: 6.3%
IBU: 42.3
Color: 8.7 SRM
Boil Time: 90 Min

75.3% American 2-Row
18.3% Vienna Malt
4.1% Crystal 80 Malt
2.3% Crystal 40 Malt

1.25 Oz Amarillo (9.8% AA) at 60 min
1 Oz Amarillo (9.8% AA) at 20 min
1 Oz Simcoe (12.20% AA) at 20 min
1 Tbsp Irish Moss at 15 min
1 Oz Amarillo (9.8% AA) at 5 min
1 Oz Simcoe (12.2% AA) at 5 min
1 Oz Chinook  (13.1% AA) at 0 min
1 Oz Amarillo (9.8% AA) at 7 Day Dry Hop
1 Oz Simcoe (12.2% AA) at 7 Day Dry Hop
1 Oz Chinook  (13.1% AA) at 7 Day Dry Hop

Split Batch Fermentation

6 Gallon: 3.2 L Starter of White Labs 023 Burton Ale Yeast
5 Gallon: 1 Pack Safale 05


60 minutes at 152 F (Saccharification Rest)
10 minutes at 165 F (Mash Out)

Ferment at ambient air temperature of 62 F


Lost 1 gallon to hop matter.

Due to a mis-configuration in Beer Smith I pulled more wort than I should have, thus the 90 minute boil.  A 60 minute boil would be appropriate for this beer and I will use one for future batches.


Pale Ale Ingredients

Update: Make sure that you use a blow off tube when using WLP 023 Burton Ale Yeast!!

photo (2)

West Coast Wheat

March 17, 2013 at 7:42 pm

India Pale Ale is one style that has experienced a renaissance among American Craft brewers, with the momentum clearly excelerating as the number of variations continues to grow. The transformation of the traditional IPA began with the birth of the double IPA,  as in true American fashion, brewers began pushing the limits by brewing stronger, hoppier, and bolder IPA’s. Recently new IPA variations have emerged including the Black IPA, Belgian IPA, and Rye IPA as brewers strive to meet the American consumers love affair with the almighty hop.

One lesser known IPA variation, the Wheat IPA, happens to be one of my favorites even though few commercial examples exist, the most popular probably being Anaheuser-Busch’s Shock Top. My preference for wheat IPA’s stems from the wheat’s contribution to the malt profile of the beer and in my opinion, the superior balance that it provides with the traditional citrus hop IPA flavors. The West Coast recipe below is the third iteration, one that I feel strikes the best balance of the three, while still allowing for a delicious interplay of wheat and citrus flavors.

I am satisfied the grain bill has achieved a balance of wheat and sweetness that can stand up against the 60 IBU contributed from the hops, however I am planning on modifying the hop bill this year.  While I love Falconers Flight, the fact that it is a proprietary blend of several hop varieties of unknown proportions has led me to reconsider its use in the recipe.  Moving forward I plan to eliminate it completely from the hop bill and experiment with different ratios of Simcoe, Amarillo, and Belma hops in order to allow for better duplicity moving forward.  Don’t get me wrong the recipe is great as it currently stands, so good in fact that if I was every able to open a brewery of my own this would be one of my flagship beers.  This makes the use of Falconers Flight potentially problematic, thus my reasoning for seeking out the alternative hop combinations.

West Coast Wheat

Batch Size: 11.5 Gallons
Original Gravity: 1.057
Final Gravity: 1.014
ABV: 5.7%
IBU: 59.1
Color: 6.2 SRM
Boil Time: 60 Min

52.2% American 2-Row
32.6% Wheat Malt
9.8% Munich Malt
2.2% Crystal 15

1.25 Oz Magnum(14% AA) at 60 min
1 Tbsp Irish Moss at 15 min
1.4 Oz Falconers Flight (10.5% AA) at 15 min
.75 Oz Summit (17% AA) at 15 min
1 Oz Citra (13.4% AA) at 5 min
2.6 Oz Falconers Flight (10.5% AA) at 1 min
2 Oz Citra (13.4% AA) at 1 min
1 Oz Summit (17% AA) at 0 min
4 Oz Falconers Flight (10.5% AA) Dry Hop (7 Days)

2 Packs Safale American Ale US-05 Dry Yeast

Mash at 15 for 60 minutes raise to 168 for a 10 minute mashout.

For detailed tasting notes of this West Coast Wheat recipe, click here.