My last beers have been, if I do say so myself, extraordinary. My double IPA is one of my best. My farmhouse is light, fresh and tasty, and my hybrid honey biere de garde is a unique beer. My Belgian Strong Golden is aging nicely and just about ready to bottle. So, my brewing confidence is full force right now; I’ve said for a few brews that the next one would venture back into all grain, but clearly that hasn’t been the case. Until now. My Mount Vernon brewery is well stocked and I’ve got the layout figured out, confidence is high, so today I brewed a medium gravity, moderately hopped all-grain IPA. This is an all-chinook hops ale, an experiment I’m starting to really get to know my different hop varieties (the Mikkeller series of single-hop beers has also helped me with this, but it’s also made me want to brew a similar series).
10 lb 2-row
1 lb Belgian pale malt
.75 Belgian caramel pils
.25 Briess caramel 120 degree
In my previous all-grain incarnation, I stuck very firmly to the traditional model of sparging. I have been persuaded in my reading, though, to work with a “batch sparge” method in which the sparge is done at full speed (rather than the slow model in which the brewer maintains the level of water in the mash tun as it drains). The two big pluses to this method are speed and no stuck mashes; the con, of course, is a potential loss of efficiency leading to a lower gravity than a recipe might call for. Most of what I’ve read suggested that the loss of efficiency is not that great and can easily be countered by adding about 5% to the grain bill which is what I’ve done.
3.75 gallons mash water
Strike temp of 152 degrees
60 minute rest
4.25 gallons 170 degree water, in two batches.
1 oz Chinook hops, 11.2%, 60 minutes
1 oz Chinook hops, 11.2%, 15 minutes
1 cup malto-dextrine, 15 minutes
1 tbsp irish moss, 15 minutes
1 oz Chinook hops, 11.2% 1 minute
Add 1 tsp calcium carbonate and Wyeast 1056, American Ale yeast and aerate.
O.G. = 1.055
Everything went well and the pre-fermented beer tastes pretty good. I’m surprised by the hop character–it’s not that overwhelming a hop profile, or so I thought, but the first taste of it has a pretty spicey burn at the finish. This isn’t a bad thing, but it is surprising to me how strong it seems. We’ll see. My plan is to dry-hop an ounce of Chinook in the secondary, but I’ll sample before then and see what I think.