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HerbalJoe's HopBurst HPA

HerbalJoe's HopBurst HPA

American IPA • Partial Mash • 5 gal

Herbaljoe

IPA style ale with overloaded flavor and aroma hops, but no bittering hops.

July 11, 2007 pm 05:48pm

0.0/5.0 0 ratings

Ingredients (Partial Mash, 5 gal)

  • 3 lbs American 6-row Pale

    American 6-row Pale

    Tends to increase lautering efficiency due to a stiffer husk. May be used as the base malt for any beer style. The enzymes in all varieties of the current crop are sufficient to support high percentages of specialty malts and adjuncts.

  • 1 lbs Belgian Cara-Pils

    Belgian Cara-Pils

    Significantly increases foam/head retention and body of the beer.

  • .5 lbs American Caramel 20°L

    American Caramel 20°L

    Provides color, body, and contributes to foam retention and beer stability.

  • .5 lbs American Caramel 10°L

    American Caramel 10°L

    This malt is light in color with a sweet caramel flavor. It is a great malt for light lagers and ales.

  • .5 lbs American Caramel 60°L

    American Caramel 60°L

    Mild caramel,nutty flavor, sweet. adds color

  • .5 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 5 lbs Dry Extra Light Extract

    Dry Extra Light Extract

    For making very pale ales and lagers.

  • 1 oz Amarillo® - 8.5 AA% pellets; boiled 30 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 oz Amarillo® - 8.5 AA% pellets; boiled 25 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 oz Amarillo® - 8.5 AA% pellets; boiled 20 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 oz Amarillo® - 8.5 AA% pellets; boiled 15 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 oz Amarillo® - 8.5 AA% pellets; boiled 10 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 oz Amarillo® - 8.5 AA% pellets; boiled 5 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 3 oz Amarillo® - 8.5 AA% pellets; boiled 1 min

    Amarillo®

    Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.

  • 1 oz Perle - 8.2 AA% pellets; added dry to secondary fermenter

    Perle

    Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy

  • 2 oz Cascade - 5.5 AA% whole; added dry to secondary fermenter

    Cascade

    Spicy with citrus notes. Slightly grapefruity.

  • 1 oz Perle hops added while steeping grains - (omitted from calculations)

    Perle hops added while steeping grains

  • 1 oz Perle hops added at flameout. - (omitted from calculations)

    Perle hops added at flameout.

  • 1 tsp Irish moss added 10 minutes before end of boil. - (omitted from calculations)

    Irish moss added 10 minutes before end of boil.

  • Wyeast 1056 American Ale™

    Wyeast 1056 American Ale™

    Used commercially for several classic American ales. This strain ferments dry, finishes soft, smooth and dean, and is very well balanced.

Notes

This is an IPA style beer done with the HopBurst method of hopping which uses no bittering hops, but overloads the amount of flavor and aroma hops to achieve a high IBU rating with a smoother bitterness that has less bite. Due to the limitations of Beertools, I was not able to input the hop schedule exactly as it will be done. This is why all the hops are listed as Amarillo when in reality it is a blend of Ahtanum, Amarillo, Cascade, and Centennial. These are blended together before adding to the wort and 1 oz. of the blend are added every 5 minutes beginning with 30 minutes left in the boil. To brew: Add grains and 1 oz. Perle hops to 20 qt. pot with 2 gallons cold water. Bring to 155 deg. and steep for 1 hour. Sparge grains with 2 gallons water at 170 deg. Remove bag of Perle hops. Bring runnings to boil and begin adding hops in 1 oz. portions every 5 minutes while continuing to boil for 30 minutes. Turn off heat and add 1 oz. Perle hops. Chill wort with your preferred method. Add to fermenter and top up to 5 gallons with sterile water. Pitch at 65F and ferment at 67F. When airlock bubbles are 15 seconds apart add dry hops. Dry hop for 1 week and keg or bottle. Use 3/4 cup priming sugar if bottling.

Style (BJCP)

Category: 14 - India Pale Ale (IPA)

Subcategory: B - American IPA

Range for this Style
Original Gravity: 1.071 1.056 - 1.075
Terminal Gravity: 1.015 1.010 - 1.018
Color: 12.6 SRM 6 - 15
Alcohol: 7.5% ABV 5.5% - 7.5%
Bitterness: 90.8 IBU 40 - 70

Discussion

Herbaljoe

Brewed 7/14/07

2007-07-16 4:36pm

Brewed this recipe on Saturday 7/14/07. Pitched at 7:30PM. So far, the fermentation is quite active, almost violent. Very fragrant at the airlock. #5

Herbaljoe

Racked 7/20/07

2007-09-08 2:10pm

Racked to secondary and dry hopped. Flavor is quite bitter and has strange aroma which I am not sure if I like. Ended up having to remove some beer from the carboy on 7/16/07 due to foam approaching the airlock and showing no signs of slowing down. The beer seems to have gotten much darker while in the secondary.

Herbaljoe

Bottled 8/3/07

2007-09-08 2:11pm

Flavor still seems to be about the same, even after the dry hop. Can't really taste the hops except for the relatively high bitterness. Flavor has something off about it that seems sort of "rubbery". Wish it tasted more "hoppy". We'll see what happens after some time in the bottles.

Herbaljoe

Update 8/10/07

2007-09-08 2:12pm

This beer either has something wrong with it or it has so much freaking hop flavor that is tastes like it has something wrong with it. I think it needs about 2 months of aging before it will be drinkable.

Herbaljoe

Update 9/4/07

2007-09-08 2:14pm

Yeah, so the hops are just insanely overpowering in this. I'm pretty sure the "off" flavor/aroma that it has is due to the ridiculous amount and variety of hops this recipe has. Even though this was modeled after a long thread I read on brewboard.com which many people seemed happy with, I just don't think this recipe creates beer that I'm happy with. I think the hops are too strong to really be able to taste and smell their properties. It's just a mishmash of hops and insanity. However, after aging for a while the beer is now approaching a drinkable state. It still tastes and smells really freaking wacky, but it has a nice bitter bite which is not unpleasant and the malt character is starting to come through. I'm drinking one now and enjoying it, although I would prefer a more identifiable hop presence, rather than this ridiculous sensory overload with which this beer assaults your taste buds. Definitely interested in tweaking this recipe to possibly create a nice "hop burst" beer that has a great and enjoyable hop presence that is way over the top but still true to the hop character that it is built upon.

Herbaljoe

Another update

2008-01-24 5:41pm

Well, my current running theory with this beer is that I got some old/bad hops and this is what caused the strong rubbery flavors that it had. I've brewed many hoppy beers since this one, some with more hops than this recipe and have never encountered such an unpleasant flavor. My friend who also brewed a batch with the same off-flavor got his hops from the same place at the same time as I did. I don't really know of any other explanation for this. That being said, I do now believe this recipe is good, and with nice fresh hops should produce a hoppy beer with nice citrus character and a good amount of bitterness. Changes I would make are removing the Perle and the Ahtanum hops from the recipe and increasing the remaining 3 varities to compensate.

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