TRIPLE IPA London Amateur Brewers. 17 January 2022 Ian Cosier & James Wilson

■ 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 1. Attenuation 2. Hops

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

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

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

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!

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

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

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