New brew – Krispy IPA
I’m in the process of brewing another ale, probably the last of this batch (due to it getting to warm to brew in my kitchen!).
It’s all my own recipe this time, so fingers crossed! I’ve gone for an IPA style ale – and a proper one, rather than some of the beers which use IPA in the name and end up nothing like the style should be (Green King IPA for starters – what makes that an IPA?).
So into the boiler went;
- 90g of crystal malt grains (crushed) – steeped at 65c for 30 mins (for colour and body)
- 3 x 1.5 kg of light malt extract (to give the ale a good strength.. 6.5-7% probably)
- 80g of Northern Brewers hops, 60 min boil
- 20g of Northern Brewers hops, 40 min boil
- 50g of East Kent Goldings 5 min boil (for the hop aroma)
Once boiled and chilled down using my wort chilller, I transferred to my fermenter, with the air pump on getting loads of oxygen in (make sure the wort is 25-20c during this process). The wort definitely had a much stronger hop smell than any ale I’ve made so far – it really did smell good (I LOVE hoppy beer).
Then pitched in two 11g packets of Nottingham yeast (double up to make sure.. as this is going to be an expensive beer to make.. nearly £40!). From what I’ve read, the Danstar Nottingham yeast is a real beast – has a high attenuation (can turn more sugar to alcohol than a lot of other yeasts), and is very good at its job. I’ve read it’s pretty neutral, and won’t add much personality of its own to the ale, but I’m not too worried at this stage in my brewing. Anyway it’s fermenting fairly warm, which will add a little bit of a ‘fruity’ note, which might be welcome in such a strong and hoppy beer.
The first 24 hours saw an explosive ferment – I had to swap from normal airlock to a blow off tube (some tubing stuck in the rubber bung to a container of water) – as the head was blowing through the airlock, and it looked like a scene from a horror movie 🙂 Airlock re-fitted about 36 hours in.. and its calming down now, only 3 days in. Seems a little early, for so much sugar to get through, but it might be ok, as this yeast does its thing pretty quick I’ve read. I’ll take a gravity reading tonight, and if needed, stir up the yeast from the bottom to wake it up a bit.
I’m thinking about dry hopping the beer when I transfer to the secondary fermenter (adding a small bag of hops to the ale ‘dry’), to add even more hop aroma… but I’m worried I could introduce some external bacteria and spoil the beer.. tough call!
EDIT: Well I’ve transfered to the secondary fermenter.. I mis-calculated on the darkness (or lack of) of the crystal malt, so the beer is a lot lighter in colour than I expected, looks like it will be quite a golden IPA rather than a dark colour. The beer transfered looking like toffee – which should change as the yeast falls out (it better!). I did add a small bag of aroma hops to the fermenter.. so fingers crossed that goes well, and just adds a nice hop aroma to the beer, rather than a bucket load of bacteria! 🙂