Narvin's Juiciest IPA

[system]

Just in time for HomeBrewCON!  I decided to go for it and do my take on the “Fruit Juicy” IPA that’s so popular these days, with a few compromises. It’s not gritty or overly yeasty.  Yes, there are bittering hops.  I also crash cooled to remove a lot of yeast.  But because of the time constraints, it was dry hopped in the primary as fermentation finished.  And I used raw wheat berries, which I keep around for traditional lambics but enjoy in everything from Saisons to IPAs.  Note that IBU does not take into account the massive whirlpool additions.

Edit: This will be at the conference but not at club night… I made some beers for the Maryland Homebrew Expo booth.  I’m hoping it will be on Friday when the AHA meetup is going on.

Narvin’s Juciest IPA

Recipe Specifics

Batch Size (Gal):        12.00    Wort Size (Gal):  12.00
Total Grain (Lbs):      29.81
OG:          1.067    Plato:            16.31
Anticipated SRM:          5.0
Anticipated IBU:          45.1
Brewhouse Efficiency:      74 %
Wort Boil Time:            75    Minutes
Measured FG: 1.011
ABV: 7.4%

Grain/Extract/Sugar

%    Amount    Name

62.1    18.50 lbs. Pale Malt(2-row)           
23.5    7.00 lbs. Pilsener                   
10.1    3.00 lbs. Soft White Wheat Berries 
  3.4    1.00 lbs. Cane Sugar             
  1.0    0.31 lbs. Crystal 40L

Hops

Amount    Name                              Form    Alpha  IBU  Boil Time

2.00 oz.    Chinook                          Pellet  11.10  34.5  75 min.
  4.00 oz.    Amarillo                          Pellet  10.00  2.7  1 min.
  4.00 oz.    Centennial                        Pellet  10.90  2.9  1 min.
  4.00 oz.    Simcoe                            Pellet  12.20  3.3  1 min.
  4.00 oz.    Amarillo                          Pellet  10.00  0.0  0 min.
  4.00 oz.    Centennial                        Pellet  10.90  0.0  0 min.
  4.00 oz.    Simcoe                            Pellet  12.20  0.0  0 min.
  3.00 oz.    Amarillo                          Pellet  10.00  0.0  Dry Hop
  3.00 oz.    Citra                            Pellet  14.40  0.0  Dry Hop
  3.00 oz.    Simcoe                            Pellet  12.20  0.0  Dry Hop
  1.00 oz.    Azacca                            Pellet  10.00  0.0  Dry Hop
  1.00 oz.    Jarrylo                          Pellet  10.00  0.0  Dry Hop
  1.00 oz.    Mandarina Bavaria                Pellet  7.00  0.0  Dry Hop

75 minute hop stand with recirculating whirlpool.  0 minute hops were added after 30 minutes of whirlpool when wort temp reached 180.

Yeast

White Labs WLP001 California Ale

Ferment @68 for 10 days, raising to 70 at the end.  Dry hop @64 for 5 days.  Crash cool @ 32 for 4 days.

Water Profile (after additions)

Calcium(Ca):          71.5 ppm
Magnesium(Mg):        8.0 ppm
Sodium(Na):          21.0 ppm
Sulfate(SO4):          59.2 ppm
Chloride(Cl):        90.2 ppm
biCarbonate(HCO3):    59.0 ppm

Mash, sparge liquor adjusted to pH 5.5 with phosphoric acid.  Kettle pH adjusted to 5.4.

[69franx]

Looks awesome

[yso191]

MAN!  That’s a lot of hop variety.  I’ll bet it tastes good though.

[jonhughey_att.net (HoosierBrew)]

Looks like one of my hop schedules.  ;D  I bet it’s tasty.

[brewinhard]

Yum!  Wish I could meet up with everyone there.

[wvbrewer]

What is wheat berry and what does it add to the beer?

[erockrph]

What is wheat berry and what does it add to the beer?

It is raw, unmalted wheat. It gives a lot of protein, and leads to a fuller mouthfeel, head retention and possibly some haze when used in large quantities.

[narcout]

@narvin

I’m hoping it will be on Friday when the AHA meetup is going on.

Nice!  Hope to try some.

[system]

FYI this is on tap at the Maryland Homebrew Expo booth today (to the right a few rows after walking in).

[system]

My verdict is: it’s hoppy but not juicy.  The yeast must be a big part of it.

[jonhughey_att.net (HoosierBrew)]

@narvin

My verdict is: it’s hoppy but not juicy.  The yeast must be a big part of it.

In the other NE IPA thread somebody linked a new article where a couple of the brewers of the style (Tired Hands being one IIRC) gave up their secrets. One of the tricks was using apple puree in secondary. So sounds like some of those beers are literally juicy. Regardless, your beer sounds (and looks) great. Probably better anyway.

[brewinhard]

@narvin

My verdict is: it’s hoppy but not juicy.  The yeast must be a big part of it.

In the other NE IPA thread somebody linked a new article where a couple of the brewers of the style (Tired Hands being one IIRC) gave up their secrets. One of the tricks was using apple puree in secondary. So sounds like some of those beers are literally juicy. Regardless, your beer sounds (and looks) great. Probably better anyway.

That just does not sound good to me. I am sure that they make a great beer though, but I do not want an IPA with apples in it.

[jonhughey_att.net (HoosierBrew)]

@brewinhard

@narvin

My verdict is: it’s hoppy but not juicy.  The yeast must be a big part of it.

In the other NE IPA thread somebody linked a new article where a couple of the brewers of the style (Tired Hands being one IIRC) gave up their secrets. One of the tricks was using apple puree in secondary. So sounds like some of those beers are literally juicy. Regardless, your beer sounds (and looks) great. Probably better anyway.

That just does not sound good to me. I am sure that they make a great beer though, but I do not want an IPA with apples in it.

Or milky, induced haze for that matter. My IPAs are no slouch and they don’t need any of that. Not hating, to each his own by all means.