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Brewing Triple IPAs

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.

London Amateur Brewers

January 24, 2022
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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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