Home Brewed Chinarillo IPA

I know, I know.  It’s an awful name.  But I’m tired and I’m not feeling very imaginative.  But given a two hop brew what more can you do?

Fortunately when I concocted the actual recipe (below) I was feeling imaginative!

Fermentable Colour lb: oz Grams Ratio
Belgian Pale Malt 9 EBC 11 lbs. 0.4 oz 5000 grams 83.3%
Vienna Malt 10 EBC 2 lbs. 3.3 oz 1000 grams 16.7%
Hop Variety Type Alpha Time lb: oz grams Ratio
Chinook Whole 13.3 % 60 mins 0 lbs. 1.1 oz 30 grams 74.9%
Amarillo Whole 9.5 % 10 mins 0 lbs. 0.9 oz 25 grams 16.2%
Amarillo Whole 9.5 % 5 mins 0 lbs. 0.9 oz 25 grams 8.9%
Amarillo Whole 9.5 % 0 mins 0 lbs. 0.9 oz 25 grams 0%
Chinook Whole 13.3 % 0 mins 0 lbs. 0.4 oz 10 grams 0%
Amarillo Whole 9.5 % 0 mins 0 lbs. 0.9 oz 25 grams 0%
Chinook Whole 13.3 % 0 mins 0 lbs. 0.4 oz 10 grams 0%
Final Volume: 23 Litres
Original Gravity: 1.059
Final Gravity: 1.014
Alcohol Content: 5.8% ABV
Total Liquor: 34.3 Litres
Mash Liquor: 15 Litres
Mash Efficiency: 75 %
Bitterness: 50 EBU
Colour: 18 EBC

Maltwise, I wanted to use Belgian pale malt for the distinctive malt character that it would impart, as opposed to something like Maris Otter, which I didn’t think would be entirely appropriate.  I wanted to get a little extra in the mouthfeel so I thought I might give the old Vienna malt a whirl, too.

Hops-wise, and this being an American IPA style, it had to be big and punchy so Chinook for bittering and aroma, backed up by masses of Amarillo for taste and aroma.

For yeast I went with US-05 as it gives me just the right sort of clean flavour profile…i.e. not too much character, leaving plenty of spacefor the hops to pop.

Brewday:

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Got the mash on at lunchtime that eventually yielded about 8 litres of beautiful smelling wort, and after a couple of 10.5 litre batch sparges I eventually ended up with 28.5 litres of wort of about 1055 SG, after boiling I was hoping that this would be somewhere around 1058

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The boil went on at 8.20pm with the first hop charge, and the subsequent charges followed according to the recipe.

The cooler went on at 9.20pm with the last hefty hop charge of 25gm Amarillo and 10gb Chinook.  The beer was cool enough to get into the ferementer at 10pm and was a healthy 1059 SG (all being well this should come out at about 6.2% ABV after fermentation)

It’s now merrily bubbling away at a nice 18C in my spare room.  Soon I’ll be hitting it with a generous 25gm dry hop of amarillo which should spice things up nicely.

I’ll update the blog as I get further through this brew

Hop-bursted Oatmeal Stout

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Ah, yes…well…it was supposed to be an oatmeal stout, but it’s actually turned out more like an Oatmeal porter.  So let’s just call it an Oatmeal porter and have done with it, eh?

After I read Randy Mosher’s Radical Brewing book I decided that a hop bursted stout would be an interesting experiment and as a result, put together the recipe for this.

When planning the mash I considered that the amount of crystal malt in the recipe would give me a little residual sweetness and would mean that I wouldn’t have to mash any higher than 66C – mashing any higher than that always gives me the jitters and leaves me worrying about finishing gravities of 1025 or more!

For yeast I used the Mauribrew 514 Ale Yeast, and crikey what a belter it is.  It tore through the wort in about 2 days…taking it from 1058 or so to about 1011 in that short time.

Two weeks in the primary and then nearly a month in cornelius keg and it’s finally come into its own: as you can see from the photo, it’s not as dark as I hoped it would be, there’s no way that it’s 94EBC, no way on earth, but it’s dark enough to make a decent porter, so I’m happy with that.

The aroma is complex – coffee, chocolate with a sweet malty sort of nose to it…this is most definitely a sweeter stout, helped in part by the crystal malt, and the taste is kind of where I wanted it to be – echoing the aroma in it’s chocolate and coffee sumptuousness.

There is a bitterness imparted by the hop-charge; but as it’s all late hop additions it’s a weird, graceful sort of bitterness which seems to dovetail right in with the chocolatey-coffee taste – and because of that it’s difficult to tell where the hop bitterness finishes and the crystal and black malt comes in, which is no bad thing…it’s all joined up at least.

The mouth-feel is smooth and satisfying, which means I must have got the amount of oats pretty much bang on…and this helps to keep the finish going on and on and on.

What I’d do differently next time: Less crystal, no hop-bursting (it’s interesting, but I crave a little more assertive bitterness in my brews)  I’ll probably splash out on some roast barley next time to really lay on that dry, roastier feel.  I’ll also whack up the black malt a tad to make it more “stouty.”

This is the second outing with the Mauribrew 514 yeast for me and even though it’s vigorous and dependable in it’s ability to rip through worts, it seems to take an age to clear and isn’t particularly good at staying put in either keg or bottle – the slightest disturbance seems to get it billowing up all over the place.  It also has a weird neutrality to the taste, which I can’t say is unpleasant or anything…it just doesn’t offer much in the way of character.  I guess I’ll be looking to White Labs or Wyeast next time around…

…anyway saying all of that this beer’s satisfying enough as a daily drinker, so here’s the recipe (direct from Beer Engine)

Fermentable Colour lb: oz Grams Ratio
Pale Malt 5 EBC 11 lbs. 0.4 oz 5000 grams 83.3%
Oat Flakes 2.5 EBC 0 lbs. 14.0 oz 400 grams 6.7%
Torrefied Wheat 4 EBC 0 lbs. 7.0 oz 200 grams 3.3%
Crystal Malt 130 EBC 0 lbs. 7.0 oz 200 grams 3.3%
Chocolate Malt 1050 EBC 0 lbs. 3.5 oz 100 grams 1.7%
Black Malt 1300 EBC 0 lbs. 3.5 oz 100 grams 1.7%
Hop Variety Type Alpha Time lb: oz grams Ratio
Northdown Whole 7.6 % 20 mins 0 lbs. 1.4 oz 40 grams 40%
Northdown Whole 7.6 % 15 mins 0 lbs. 1.1 oz 30 grams 30%
Northdown Whole 7.6 % 10 mins 0 lbs. 0.5 oz 15 grams 15%
Northdown Whole 7.6 % 5 mins 0 lbs. 0.5 oz 15 grams 15%
Final Volume: 23 Litres
Original Gravity: 1.058
Final Gravity: 1.015
Alcohol Content: 5.6% ABV
Total Liquor: 34.3 Litres
Mash Liquor: 15 Litres
Mash Efficiency: 75 %
Bitterness: 33.9 EBU
Colour: 94 EBC