■ 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
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
'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.
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
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
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
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
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
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