In your face IPAs…I’ve defined a new style: HXPA. It’s sure to catch on, so just remember you heard it here first….you know me; any excuse to work up an eye-catching name for a brew.
I couldn’t help but buy a packet of T ‘n’ T pellets from the Rob at the Malt Miller when I saw them (http://www.themaltmiller.co.uk/index.php?_a=viewProd&productId=524) as they were different, interesting looking and very attractively priced at £3.80 for 100g
I’m sure the name T ‘n’ T has absolutely frig-all to do with explosives in any shape or form…so it’s still a bit of a mystery to me why these hops are so named. I’ve searched about quite a bit and don’t seem to be able to unearth much about them – save for vague allusions to tastes of “Intense red berry fruits”, “citrus”, etc.
The brew has been in the primary fermenter for about 9 days now, so today I’ll be dosing with the dry hops. I may also sling in 30g of Nelson Sauvin that I kept in the freezer – or I may save them for my next brew which will crammed with boatloads of Citra.
Here’s the recipe for the HXPA brew, note that with this one is all about the late hop additions…that’s where I want the impact to be – not wasted on 30 minute additions. I’ve kept the bitterness at a relatively low 41 IBU, so we’re staying in Pale Ale territory and not straying into IPA madness:
Plus there’s a dose of Munich and Vienna malt – just to further contribute to the body.
I managed to get 21.5L of 1059 wort into the fermenter and am using US-05 yeast as I trust it and love it in equal measures. I followed my standard mashing schedule in the Braumeister (see previous post here: https://yeastismybitch.com/2013/11/12/homebrewed-thornbridge-kipling-clone-braumeister-version/) but pushed the sacchrification rest to 67C as I’d like to get a smidge more body in the finished beer.
I hope that the US-05 will rip through the wort and leave me with a finishing gravity somewhere around 1010, which should give 6.4% ABV of explosive hoppy goodness…
Tasting notes will follow…