Brew 23 - Boris Boogie Woogie IPA

Brew 23 - Boris Boogie Woogie IPA

Brew Day: 27/11/2021

Bottle Day: 13/12/2021 

A birthday present to my Dad. He selected the style and recipe via the Brewdog DIY book and I adjusted to suit the malt and hops we could get. He selected recipe #311 - Sonic Boom. This is a German Hopped IPA that had some interesting hop varieties that I hadn't used before (including Ariana, Huell Melon, German grown Comet and Cascade). I couldn't get any Ariana hops so with a quick bit of research decided on a suitable substitute in the form of Hallertau Blanc (another hop I haven't used before). 

This recipe is seriously well hopped with large additions throughout the boil and a huge dry hop later on. 30g of bittering hops (Columbus) looked set to whack up the IBUs well above 70.

We picked a Saturday for brewday, giving plenty of time to sort this out and pressed on using the new brew kettle for single vessel brewing. We mashed in as follows: 

  • 25 litres strike @ 64deg for 90mins (trying to get a bit more out of this one) 
  • 1/2 campden tab
  • 2 tsp of Burton Crystals 
After 90mins, we raised the temperature to around 75Deg and raised the bag out of the wort. After draining, we transferred the bag to another pot and added around 5 litres of boiling hot water to extract any remaining sugars (an odd way to sparge but it seems to work). This was then added to the kettle bringing total volume up to nearly 30 litres. We probably lost a little efficiency doing this but I was happy to forgo this to produce something truly sessionable to drink at Christmas. 

We decided on a 60min boil, deviating a little further from the original recipe but hop additions as follows: 
  • 30g Columbus @ 60mins 
  • 15g Cascade @ 30mins 
  • 25g Centennial @ 0mins (and cooled to 80deg - rest for 15 mins) 
Beyond this, 2 x frozen 2litre plastic bottles aided cooling to 80deg but beyond this we left the wort to cool naturally. Yeast was pitched the next morning and fermentation kicked off fairly quickly. 

Dry hop as follows on Day 4 until bottling: 
  • 30g Cascade 
  • 30g Hallertau Blanc 
  • 30g Huell Melon 
  • 45g Comet 
The brew was transferred to a pressure barrel at around 13 days and left to continue secondary for a further 3 days (hops removed) before bottling with a heavy priming sugar additional (aiming for 2.5vols of Carbon Dioxide. 



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