Modern Homebrew Recipes by Gordon Strong Page B
Authors: Gordon Strong
Tags: Cooking, Technology & Engineering, Beverages, Food Science, Beer, CKB007000 Cooking / Beverages / Beer
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malt and hops.
Variations: I like the hop combination, but this could be brewed as a single hop varietal beer. I think there is a chance to play around with the base malt a bit, swapping in different maltsters and types of malt. I’d love to see what Golden Promise malt would do in this beer. A different yeast choice is certainly possible; I’d try the Wyeast 1335 British II yeast as an experiment, or Wyeast 1968 or White Labs WLP002 as a malty and fruity alternative.
EAST COAST IPA
East Coast of Lake Michigan, that is. Inspired by the deliciousness that is Bell’s Two Hearted Ale, this is a very drinkable but not bone dry IPA. Compare to the Mosaic Double IPA, another single hop IPA.
Style: American IPA (Classic BJCP Style)
Description: A malty IPA that doesn’t get too sweet, and showcases one of the most versatile hops available to brewers: Centennial. I just love the drinkability of this beer, and how it proves that you don’t have to be over-the-top in IBUs or ABV to make a great IPA. I like to include a beer like this in an IPA discussion because it helps show the range of the style.
Batch Size: 6.5 gallons (25 L)
OG: 1.063
FG: 1.011
Efficiency: 70%
ABV: 7.0%
IBU: 56
SRM: 6
Ingredients:
13 lb (5.9 kg)
US two-row (Briess)
Mash
2 lb (907 g)
German Vienna (Durst)
Mash
8 oz (227 g)
Belgian Caravienne
Vorlauf
4 oz (113 g)
German Carahell
Vorlauf
1 oz (28 g)
US Centennial 10.3%
whole FWH
1 oz (28 g)
US Centennial 10.3% whole
@ 20
1 oz (28 g)
US Centennial 10.3% whole
@ 10
1 oz (28 g)
US Centennial 10.3% whole
@ 1
2 oz (57g)
US Centennial 10.3% whole
@ +10
Wyeast 1272 American Ale II yeast
Water treatment:
RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons
0.5 tsp CaCl 2 and 0.5 tsp CaSO 4 in mash
Mash technique:
Infusion, mashout, dark grains added at vorlauf
Mash rests:
147°F (64°C) 60 minutes
168°F (76°C) 15 minutes
Kettle volume:
8.5 gallons (32 L)
Boil length:
90 minutes
Final volume:
6.5 gallons (25 L)
Fermentation temp:
65°F (18°C)
Sensory Description: Clean malty base with some richness not always present in modern IPAs. The Centennial hops add complexity with citrus, pine, and grapefruit notes. The yeast adds another fruity element that helps tie the malt richness to the beer. The late hops gives a smooth bitterness that helps balance.
Formulation notes: The last hop addition is added 10 minutes after knockout for a 20 minute steep, which reduces the IBUs supplied by the hops while bringing out the fresh hop character. Transfer 5.5 gallons (21 L) to fermenter. Centennial really is a versatile hop, and the combination of first wort hopping, hop bursting, and hop steeping pulls all the character out without adding a grassy element.
Variations: Could dry hop instead of (or in addition to) the late steep. The base beer is malt neutral, so it should serve well as a platform forother single-hop IPA experiments. If the beer has too much malt or richness, cut back on the Vienna and crystal malts.
NEW WORLD IPA
I made this New World IPA as a retirement present for a co-worker. Using all of my favorite techniques, this typifies many of today’s IPAs that are drinkable with a light malty backbone and tropical and fruity hop varieties. Best thing about this recipe is it was a 20-day turn-and-burn effort; from brewing to serving in less than three weeks! Two kegs were floating in less than an hour and a half, so I guess it was well received. Cases of Guinness, Corona, and Sam Adams sat next to the kegs, untouched; best compliment ever for a homebrewer!
Style: American IPA (Classic BJCP Style)
Description: Clean malt flavor with a rich base, but a dry finish that allows the huge fresh hop character to explode. I absolutely love this combination of hops; they are modern American craft beer classics. No crystal malt at all in this beer, which is why I like to say, “Munich is the new crystal” since it adds the desired extra malt flavor without the undesired crystal
Variations: I like the hop combination, but this could be brewed as a single hop varietal beer. I think there is a chance to play around with the base malt a bit, swapping in different maltsters and types of malt. I’d love to see what Golden Promise malt would do in this beer. A different yeast choice is certainly possible; I’d try the Wyeast 1335 British II yeast as an experiment, or Wyeast 1968 or White Labs WLP002 as a malty and fruity alternative.
EAST COAST IPA
East Coast of Lake Michigan, that is. Inspired by the deliciousness that is Bell’s Two Hearted Ale, this is a very drinkable but not bone dry IPA. Compare to the Mosaic Double IPA, another single hop IPA.
Style: American IPA (Classic BJCP Style)
Description: A malty IPA that doesn’t get too sweet, and showcases one of the most versatile hops available to brewers: Centennial. I just love the drinkability of this beer, and how it proves that you don’t have to be over-the-top in IBUs or ABV to make a great IPA. I like to include a beer like this in an IPA discussion because it helps show the range of the style.
Batch Size: 6.5 gallons (25 L)
OG: 1.063
FG: 1.011
Efficiency: 70%
ABV: 7.0%
IBU: 56
SRM: 6
Ingredients:
13 lb (5.9 kg)
US two-row (Briess)
Mash
2 lb (907 g)
German Vienna (Durst)
Mash
8 oz (227 g)
Belgian Caravienne
Vorlauf
4 oz (113 g)
German Carahell
Vorlauf
1 oz (28 g)
US Centennial 10.3%
whole FWH
1 oz (28 g)
US Centennial 10.3% whole
@ 20
1 oz (28 g)
US Centennial 10.3% whole
@ 10
1 oz (28 g)
US Centennial 10.3% whole
@ 1
2 oz (57g)
US Centennial 10.3% whole
@ +10
Wyeast 1272 American Ale II yeast
Water treatment:
RO water treated with ¼ tsp 10% phosphoric acid per 5 gallons
0.5 tsp CaCl 2 and 0.5 tsp CaSO 4 in mash
Mash technique:
Infusion, mashout, dark grains added at vorlauf
Mash rests:
147°F (64°C) 60 minutes
168°F (76°C) 15 minutes
Kettle volume:
8.5 gallons (32 L)
Boil length:
90 minutes
Final volume:
6.5 gallons (25 L)
Fermentation temp:
65°F (18°C)
Sensory Description: Clean malty base with some richness not always present in modern IPAs. The Centennial hops add complexity with citrus, pine, and grapefruit notes. The yeast adds another fruity element that helps tie the malt richness to the beer. The late hops gives a smooth bitterness that helps balance.
Formulation notes: The last hop addition is added 10 minutes after knockout for a 20 minute steep, which reduces the IBUs supplied by the hops while bringing out the fresh hop character. Transfer 5.5 gallons (21 L) to fermenter. Centennial really is a versatile hop, and the combination of first wort hopping, hop bursting, and hop steeping pulls all the character out without adding a grassy element.
Variations: Could dry hop instead of (or in addition to) the late steep. The base beer is malt neutral, so it should serve well as a platform forother single-hop IPA experiments. If the beer has too much malt or richness, cut back on the Vienna and crystal malts.
NEW WORLD IPA
I made this New World IPA as a retirement present for a co-worker. Using all of my favorite techniques, this typifies many of today’s IPAs that are drinkable with a light malty backbone and tropical and fruity hop varieties. Best thing about this recipe is it was a 20-day turn-and-burn effort; from brewing to serving in less than three weeks! Two kegs were floating in less than an hour and a half, so I guess it was well received. Cases of Guinness, Corona, and Sam Adams sat next to the kegs, untouched; best compliment ever for a homebrewer!
Style: American IPA (Classic BJCP Style)
Description: Clean malt flavor with a rich base, but a dry finish that allows the huge fresh hop character to explode. I absolutely love this combination of hops; they are modern American craft beer classics. No crystal malt at all in this beer, which is why I like to say, “Munich is the new crystal” since it adds the desired extra malt flavor without the undesired crystal
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