The first brew on my new system wasn’t entirely smooth sailing. A learning experience to be sure. I had my concerns that what I created wouldn’t be palatable at all. 2 weeks later I was pleasantly surprised by the result; a lovely session IPA. I used a super simple grain bill and hop schedule. So simple that this beer is ALMOST a SMaSH (single malt and single hop for the unacquainted).
The tasting notes are about what you’d expect. Super clean bitterness from columbus first wort hops. It was mashed low, leaving a refreshing dry and crisp body. I fermented with the Bastogne yeast strain (the same I use in primary with my Orval clone) which imparts this very unique tart and fruity character, and in my experimentation, complements fruity hops exceptionally. The rest of the beer is 100% mosaic hops. I used a pretty significant aroma hop addition of these as well as two rounds of dry hopping. One pound of mosaic hops total were used in this batch, giving the beer lots of juicy tropical fruit character – pineapple, passionfruit, that kind of stuff. Yum.
I’m excited to take what I learnt of my new system with this brew and apply it to my next..! Recipe of the inaugural brew below!
|Batch Size||Boil Time||IBU||SRM||Est. OG||Est. FG||ABV|
|14.5 gal||60 min||33.54||2.78||1.042||1.009||4.41|
|Pale 2-Row||19 lbs||92.68|
|Columbus||2 oz||0 min||First Wort||Pellet||15|
|Mosaic||8 oz||1 min||Aroma||Pellet||12.5|
|Mosaic||4 oz||4 days||Dry Hop||Pellet||12.5|
|Mosaic||4 oz||2 days||Dry Hop||Pellet||12.5|
|Belgian Bastogne Ale Yeast WLP510 (WLP510)||White Labs||77%||66°F - 72°F|