Brewing Triple IPAs

This month (January, 2022), Ian Cosier and James Wilson gave us a detailed overview of their approach to brewing big, hoppy Triple IPAs.

Transcript

1. TRIPLE IPA London Amateur Brewers. 17 January 2022 Ian Cosier & James Wilson
2. ▪ What is a Triple IPA? ▪ Classic examples ▪ How to brew one – Malt, hops, yeast, water – Mash, enzymes, fermentation – Dry hopping, post fermentation ▪ Recipes and experience
3. What is a Triple IPA? ▪ The Bistro, and TIPA History ▪ No BJCP definition…extrapolate ▪ What we think it is… – 10%-12% abv…then quad…. – Exaggerated DIPA – dry, bitter, huge hops – Retains drinkability (c1.008 FG), 100+ IBU’s – But…modern examples include both West Coast classic and hazy
4. 'Classic' examples and UK ones ▪ Russian River - Pliny the Younger 10.2% ▪ Bells - Hopslam 10% ▪ Heretic - Evil 3 11.5% ▪ Stone – RuinTen 10.8% (no longer brewed) ▪ Hazys – Ruse Brewing, Adroit Theory, Mountains Walking, Monkfish Range of of classic old school examples and newer hazys ▪ Cloudwater – various releases – The Realest, A Path Travelled, Chubbles c10% ▪ Deya – Such Magic Never Lasts 10.5% ▪ Pollys – Controversy Between Deep 10% ▪ Magic Rock – Unhuman Canonball 11% Almost all hazy, chewy, tropical. Mainly seasonal.
5. How to brew one 1. Attenuation 2. Hops
6. How to brew one - Malts ▪ Pale ale/Pils + Munich/Vienna if backbone required. ▪ NEIPA TIPA 20% flaked oats/wheat/rye ▪ Not US Barleywine. Avoid crystal malts ▪ Alcohol increases perception of sweetness ▪ Dextrose (10%) ▪ Pale DME depending on mash tun etc OR longer boil
7. How to brew one ▪ Hopping – hot side – Alcohol and malt flavour reduces perception of IBU’s & aroma – Reducing vegetal volume - decrease yield – tannin risk – Flex or CO2 extract for bittering. Dissolve in alcohol or hot wort – Late hops: Incognito, Cryo, Lupomax – Not the time for EKG or Saaz, NOT leaf hops!! – Old school vs New school
8. How to brew one ▪ Yeast – Attenuation e.g, Nottingham, WLP001, WLP099 – English strains for hazys – Quantity - pre-brew a starter beer, overpitch – Kveik an interesting option ▪ Water – Sulphates for crispness – 110-350ppm! – Epsom salts can avoid calcium – Chloride for hazys
9. How to brew one ▪ Mashing – Low and LONG…overnight – Worth fly sparging ▪ Enzymes – Mash (boil, fermentation) ▪ Fermentation – Higher gravity – less O2 absorption, up to 4x dose – 2x yeast nutrient – Temp control for initial and final stages
10. How to brew one ▪ Dry hopping – Shellhammer, Oregon State, 8g/L – Short and cool (14 deg, 2-3 days) – Rouse, swirl, pump – Multiple additions. 12hrs for haze/biotrans. Aromazyme – Keg hopping ▪ Post-fermentation – Acidification 4.5pH – Lactose addition for hazys – Carbonation level for crispness Mean values of overall hop aroma intensity (OHAI; black circles), Citrus (white circles) and Herbal/tea (gray circles) s ensory attributes vs dry-hopping rate. Lafontaine & Shellhammer 2018
11. Process Difficulties ▪ Achieving attenuation – Grist, mash, enzymes etc – Hop creep less likely to aid – Building lots of yeast ▪ Dealing with loads of hops – straining kettle, dump yeast ▪ Avoiding oxygen. Keg it. Purge. ▪ Drink fresh. Hop burn
12. Recipes & Experiences James the (Not So) Younger 20th February 2021 ▪ 11.7% ABV, OG 1.108 FG 1.022, >200IBU ▪ 87% Crisp Pale, 3.7% Dextrin, 2.4% Caramalt, 6.8% Dextrose (boil) ▪ Water: 70% RO, 30% Epsom tap water, CRS and Gypsum – 110ppm Ca, 190ppm Sulphate, 67ppm Chloride, 1ppm Mg, 9ppm Na. ▪ Wyeast 1056 yeast cake ▪ 90m mash at 65c, 1 hour sparge ▪ 90m boil: – Columbus 15g FWH – 15ml Flex extract (65% AA) @ 90m – Columbus 45g @ 45m – 2g yeast nutrient, 3g Brewbrite @ 10m – Simcoe 110g, Centennial 50g, Columbus 50g – Steep at 90c for 20m ▪ Strain wort through a bag, and don’t be afraid to squeeze out that lovely hop juice! ▪ 1 min Pure O2 @ 1L/min ▪ Ferment at 17c for 3 days, 19c for 2 days, 20c 3 days, 21c to finish (6 days). ▪ Dry hop: – Simcoe 45g, Centennial 25g, Columbus 45g dry hop in fermenter at 14c for 2 days – Simcoe 45g, Centennial 25g, Columbus 45g dry hop in keg at 6c for 2 days 1.108!
13. Brew day photos • Left: 210g of pellets – nearly a pint of hops to steep post boil. • Middle: Pure oxygenation • Right: Dark brown specks on kettle are residue of Flex extract
14. Recipes & Experiences Mélèze 10% Oct 2018 ▪ OG 1.080 FG 1.005 102 IBU ▪ Jaipur on steroids ▪ 45% lager, 45% pale ale ▪ 10% dextrose ▪ Overnight mash 65 deg ▪ WLP002 best bitter yeast cake ▪ 2:1 Sulphate Chloride ▪ Columbus bittering ▪ 4g/l Whirlpool ▪ 8g/l single dry hop ▪ 66% C hop, 33% Citra La Cime des Mélèzes 10.3% Oct 2021 ▪ OG 1.087 FG 1.010 102 IBU ▪ Heavier, richer. IBU poss too high for abv ▪ 50% pale ale, 30% pale ale, 7% wheat ▪ 9% dextrose, 4% acidulated ▪ 60min mash 62 deg, w enzymes ▪ 33g Nottingham, 22g Verdant ▪ 4:1 Sulphate Chloride ▪ Flex bittering + Columbus ▪ 6g/l Whirlpool. Chinook, Centennial, Mosaic Incognito ▪ 8g/l single dry hop. Centennial, Cascade, Ella, Citra ▪ 75% C hop, 25% Ella/Citra
15. Recipes & Experiences REUBEN'S TRIPLE CRUSH 10% ▪ OG 1.097 FG 1.031 60 IBU ▪ Hazy, peach, apricot ▪ 80% Pils, 7% Flaked oats, ▪ 4% Wheat malt, 3%Flaked wheat ▪ 1% Toffee malt, 6% dextrose ▪ 90min mash 67 deg. 60min boil ▪ WY1318 London Ale III ▪ 1:3 Sulphate Chloride ▪ 5g/l 20 min Whirlpool Citra ▪ 10g/l single dry hop 3 days after ferment