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Choad Spanker IPA II
American IPA • All Grain • 5.5 gal
Same grain bill as Choad Spanker IPA #1, but with different hops. Going for earthy/herbal hop character rather than citrus.
September 17, 2007 pm 12:24pm
4.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 13 lbs
Maris Otter Pale
Maris Otter Pale
An English thoroughbred and a favored choice of malt for many brewers. Simpsons' Maris Otter has a rich and nutty flavor and despite its small, berry size has a strong husk. This malt delivers predictable brewhouse performance with modest, yet consistent extracts. Brewers can expect good runoffs with clear wort.
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- .31 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .78 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- .59 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1 oz
Magnum - 14.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- 1.5 oz
Pride of Ringwood - 8.5 AA% pellets; boiled 10 min
Pride of Ringwood
Moderate.
- .5 oz
Cascade - 6.7 AA% pellets; boiled 1 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 2 oz
Glacier - 5.5 AA% pellets; boiled 1 min
Glacier
An excellent new variety with balanced bittering properties combined with a good aroma profile.
-
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
Mash at 152F for 60 minutes. Boil 90 minutes. Ferment at 67F. When I brewed this recipe I was convinced that I didn't like citrusy hops and I wanted to make an IPA out of "earthy" hops. This was my attempt at that. Ironically, a few batches later I made a citrusy IPA that turned out to be my favorite beer ever.
Style (BJCP)
Category: 14 - India Pale Ale (IPA)
Subcategory: B - American IPA
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.056 - 1.075 |  |
| Terminal Gravity: | 1.013 | 1.010 - 1.018 | |
| Color: | 16.0 SRM | 6 - 15 | |
| Alcohol: | 6.5% ABV | 5.5% - 7.5% | |
| Bitterness: | 82.9 IBU | 40 - 70 | |
Discussion
Brewed 9/16/07
2007-09-17 12:38pm
Brewed it up and pitched 1 pack of Wyeast Activator (100 billion yeast cells). Probably should have made a starter but I wanted to see how a single Activator pack performed. Ended with a 1.062 starting gravity. Still not the efficiency I was hoping for, but should be high enough. Pitched at 9:30PM and fermentation was going strong the next morning at 6:30AM. #17, #18
Bottled 9/26/07
2007-09-27 1:26am
Bottled it tonight. Had about 5.75 gallons in the bottling bucket. Final gravity was 1.011. Took a taste as well and it has a really nice hoppy aroma and flavor, and surprisingly little bitterness. There is a little bitter bite at the end but it's not as high as I expected or desired. Boobies.
Update 9/29/07
2007-09-30 2:11am
This is turning out "ok" so far. The hop presence is a little weird and not as powerful as I'd like. The bitterness needs to be a LOT higher. I used 1/2 tsp of gypsum during the last 10 minutes of the boil in this recipe and I'm wondering if this is somehow cutting down the bitterness. It seems to hold true with other batches I've brewed. The first Choad Spanker IPA did not have gypsum in it and it had a great bitter bite. All in all, this should still be a pretty drinkable beer. Still has residual sweetness but the flavor is very clean for the most part and has a crisp finish.
Brewed again 9/28/07
2007-09-30 2:17am
I actually brewed this recipe again yesterday but with yet another adjustment in the hopping. I upped the flameout Cascade to 2 oz. and replaced the Glacier flameout with Crystal. Didn't use gypsum or irish moss. Used my new counterflow wort chiller on this batch and loved it. Pitched a 2 liter starter of WLP001 this time.
Update 10/1/07
2007-10-01 10:09pm
Fermenting vigorously as of 10/1/07 8PM.
mmmm caramel
2007-10-05 8:35pm
Working on drinking one right now. Has an amazing caramel nose to it (smells like when sugar water hits the burner of the stove and it roasts and emits that instant caramel smell). Not much hop presence as far as nose goes. First taste has major caramel flavor to it but I do not precieve it as the crystal (unless it is the 120L) tastes just like caramel, mmmm. Along with the caramel is a woodsy/earthy taste (more woodsy, and nothing of any hops I have tasted before) Bitterness is somewhat mild for the type and not too much for my tastes, there is no real bitterness hit, which I like; Moves in very slowly and lingers for some time, very enjoyable. Nothing real perticular in the finish, just caramel, and no apparent yeast flavor (ahhh 1056, the non-yeast yeast). Carbonation is perfect, no head but sudsy enough to bring out the flavors when you drink it. I cannot taste any off flavors or esters. This will be a good drink in a few months when the caramel is smoother and less pronounced, though the bittering hops may settle too much for some. All in all a very robust IPA. You say the same grain bill as #1 but this seems to have more caramel taste, maybe the second boil or higher mash temp? Cheers
Update 10/29/07
2007-10-29 11:32am
Just an update to say that I haven't gotten a chance to bottle the 2nd attempt at this brew. It's still sitting in the primary. I tasted a sample of it about a week ago and added Columbus dry hops. The flavor was a bit weird. It seems to have a sour aroma/flavor to it that makes me suspect contamination. This is part of the reason I haven't been motivated enough to bottle it. I'm considering trying to pasteurize this batch for experimentation and to possibly kill bacteria that may be there.
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