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
   

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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
   

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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
   

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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.
   

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5. How to brew one
   1. Attenuation
   2. Hops
   

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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
   

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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
   

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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
   

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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
   

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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
    

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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
    

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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!
    

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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
    

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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
    

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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
    

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