Chinook Session IPA

I've been trying to make it an "unofficial" target of mine to brew one of these one-hop Session IPAs at least a few times a year, and oddly enough, I've been doing really well at accomplishing that. My first one, featuring Mosaic, was brewed about three years ago. The one I'm writing about today was my seventh. Most of these beers turned out quite well, especially the Equinox Session IPA, which I re-brewed with barely any changes.

This Chinook Session IPA is the first time I've brewed one of these beers and featured a hop that has actually been around for a while. It began to be used in brewing back in the mid-1980s, and is truly one of the first 'C' hops. A high-alpha acid variety, Chinook's usual descriptors include citrus, spicy, and pine, with grapefruit being another one that pops up. I've used it in other beers - and quite enjoyed it - but have never brewed with it all on its own. I'm a big fan of grapefruit characteristics in beer, so I wanted to see if it really gave off THAT much grapefruit. Plus, I had quite a bit of it on hand, so that worked too!

Is this beginning to seem like one of those unplanned beers? I wouldn't go that far, but I definitely didn't have this one sitting on the back burner for months. I have a large list of single-hop Session IPAs I'd like to brew, so finally tackling the Chinook option seemed like a good idea. I always like to have at least one sub-5% ABV beer on tap, and Session IPAs are pretty much delicious any time of the year.

Once again, I stuck with the Russian River Row 2, Hill 56 clone grist, where the bulk is Pilsner malt and Maris Otter, and a little light Crystal, Carapils, and Acid malt thrown in. My hopping schedule stayed the same as well - a bit of Polaris at the beginning of the boil to about 15 IBUs or so, then an ounce of Chinook at 10 min, 2 oz for a 15-minute steep, and a 3-oz dry hop. For fairly-punchy-or-higher hop varieties, this approach has worked well for me in the past.

For fermentation, I would have loved to have used London Ale III again, but unfortunately my stir plate crapped out on me when I would have made a starter. Sure, I could have gone back to the old "intermittent shaking" approach, but it's really tough to revert to a method that a) requires twice the amount of starter volume, and b) actually involves effort, compared to using a stir plate. The hell with that! So, I used a package of rehydrated US-05.

This is probably my shortest post ever, but there really isn't much else to say! I've gone over this recipe many times. The brew day and resulting fermentation went fine, the bulk of active fermentation was complete after a few days, and the dry hops were added into primary a week after brewday. Another five days later, I kegged the beer and started carbing.

As I had hoped, this is another easy-drinking, hop-forward beer that - while not being exactly ground-breaking - hits all the right notes for a Session IPA. Hopping with all Chinook has given the beer a very-balanced mix of citrus fruit and pine in both the aroma and flavour, but I don't really get a lot of the grapefruit I was expecting. There's definitely more clarity in this brew compared to the previous Session IPAs where I used London Ale III, which just confirms that using that yeast can often be enough to get a cloudy beer (if that's what you're looking for).

Tasty! It's proven to be a dependable Session IPA recipe, regardless of which hop(s) you want to feature. In this case, it's extra-enticing when you consider that Chinook is easily 1/2 - 1/3 of the price as many newer varietals.

Recipe Targets: (5.5 gallons, 75% efficiency) OG 1.048, FG ~1.012, IBU ~45, SRM 4.5, ABV ~4.8%

Grains:
2.3 kg (57.1%) Bohemian Pilsner
1.35 kg (33.5%) Maris Otter
160 g (4%) CaraRed (20 L)
120 g (3%) Carapils
100 g (2.5%) Acid malt

Hops:
Polaris - 6 g (17.7% AA) @ 60 min
Chinook - 28 g (13% AA) @ 10 min

Chinook - 56 g @ 0 min (with a 15 min hop steep)

Chinook - 84 g dry-hop for 5 days (in primary)

Misc: 1/2 tab Irish Moss at 5 min

Yeast: US-05, 1 package, rehydrated

Water: Fredericton city water, carbon-filtered; 5 g Gypsum and 8 g calcium chloride added to mash

- Brewed on October 4th, by myself. 50-minute mash with 13 L of strike water; mash temp slightly high at 154 F. Mashed-out for 10 minutes with 5.5 L of boiling water to 165 F. Sparged with ~4 gallons of 168 F water for final volume of ~6.75 gallons.

- Pre-boil gravity at 1.040 (target 1.039). 60-minute boil. Final volume ~5.7 gallons; OG a bit low at 1.047. Chilled to 64 F, then poured into Better Bottle. Aerated with 60 seconds of pure O2, pitched yeast at 65 F.

- 11/10/16 - FG 1.012; dry hops added into primary.

- 16/10/16 - Racked to keg, carbed at 30 PSI for 36 hours, purged and set at 12 PSI.

Appearance: Pours with a moderate-sized, white head - pretty decent retention, fades after a bit to 1/4-finger. Body is a burnished-gold colour, with good clarity (definitely a difference when using US-05 vs London Ale III!).

Aroma: Pleasant aroma that first reminds me of Rockets (the candy); it's slightly sweet right away, but then comes through with a nice mix of citrus fruit and pine. Maybe a touch of grapefruit.

Taste: Very nicely-balanced between the citrus and pine, with a just-lightly-sweet supporting malt backbone.

Mouthfeel: Medium-light bodied, medium carbonation.

Overall: May not be up there with the very best Session IPAs I've brewed, but it's still very enjoyable. Great balance of pine and fruit, and proves that Chinook is a fantastic hop variety... especially considering it's price.

Kohatu Session IPA

Nearing the end of my pre-summer brewing step-up (meanwhile, summer is just about over - typical), I decided to brew another beer in my one-hop Session IPA series. While it hadn't been that long since my last one (in March, an all-Nelson Sauvin beer), this is a style - and experiment - that I really enjoy brewing, and even though I've done five different beers in this group already, I have plenty of other hop varieties that I want to try in it.

One of these hops is Kohatu, a variety I've never used in a beer before. Originating in New Zealand, I split a pound of pellets with a friend last fall, pretty much always with the intention of using it in a single-hop beer. Described on the Bear-Flavored Ultimate Guide to Hop Varieties (I use this all the time; thanks Derek!) as having "intense floral characters, grapefruit, pine needles, and tropical fruit", it sounded pretty good to me; kind of like a mash of Chinook and Simcoe, with another fruity Southern Hemisphere variety thrown in. Summer is the perfect time for low-ABV beers with these characteristics, no? Ok, any time of year is good for these beers, really.

Apparently Kohatu is a descendent of Hallertau Mittelfruh; it's been available commercially for the last few years or so. It seems to range in the 5-7% AA zone; digging around a bit more online, I was getting the impression that opinions vary on just how "intense" its characteristics are. That shouldn't surprise me, really, but more brewers than not described is as less punchy than hops like Citra, Nelson Sauvin, Azacca, etc. etc., so I kept this in mind when planning the recipe.

Partially because I was lazy, but mostly because the Nelson Sauvin Session IPA turned out so tasty, I used the exact same grist as last time. This is actually the grist for the very-popular Russian River Row 2, Hill 56 clone that has been circulating for some time (my attempt at that beer is here); for most of my Session IPAs, I had fine-tuned a recipe of my own, but with the Nelson one I decided to go with this grist, and was happy with it for that beer. The key is to aim for a mash temp of 153-155 F, so that you can help boost the body a bit.

Also with the other Session IPAs, I had come up with a hopping schedule I felt worked well: a little bit of Polaris or hop extract at the beginning of the boil, then one ounce of whatever hop was featured at 10 min, a two ounce addition at flameout for a 15-minute hop steep/whirlpool, and a three ounce dry hop. This time, however, I bumped up the last two additions - I had 8 oz total of Kohatu, so I decided to just use all of it in this batch. Therefore, three oz at flameout, and four for the dry hop.

Once again, as in the Nelson Sauvin Session IPA, I decided to ferment this batch with London Ale III. While all of the others used US-05, I was really happy with how the LAIII worked in the last batch - fruity, juicy, great mouthfeel, and of course, hazy! I also tinkered with the water chemistry, aiming for the "more chloride than sulfate" approach, which I've had good results with.

The brew day went normal, no issues, and fermentation was going strong around 24 hours after pitching the yeast slurry. I kegged the beer a couple of weeks after brewing it, and was drinking it a few days later. I was a little unsure how I felt about it at first, but after settling into its own after several days, I started enjoying it. Is it my favourite one-hop Session IPA I've brewed? No, but it's not my least favourite, either. Kohatu definitely has some of the characteristics mentioned above - it definitely has a light tropical fruit note in the flavour, and a light amount of pine as well. There's also this light spicy character that is pretty interesting, and works well with the other flavours and aromas. I think you could describe Kohatu as complex, if not intense... does that make sense?

As you can see, the key word here is "light"; I definitely would consider Kohatu to be less-punchy than some other varieties. Based on my experience, in the Southern Hemisphere hop category, I'd put it somewhere between Summer and Nelson Sauvin. So, it works well on its own, but may be better put to use with at least one other hop to bolster it a bit. Mind you, this is the only time I've brewed with it, so take my thoughts with a grain of salt (actually, I urge you to always do that!). Either way, a hop variety that I would gladly use again, and a tasty beer that ended up being perfect for summer.

Recipe Targets: (5.5 gallons, 80% efficiency) OG 1.048, FG ~1.013, IBU ~34, SRM 4.5, ABV ~4.5%

Grains:
2.3 kg (57.1%) Bohemian Pilsner
1.35 kg (33.5%) Maris Otter
160 g (4%) CaraRed (20 L)
120 g (3%) Carapils
100 g (2.5%) Acid malt

Hops:
Polaris - 6 g (20% AA) @ 60 min
Kohatu - 28 g (6.4% AA) @ 10 min

Kohatu - 84 g @ 0 min (with a 15 min hop steep)

Kohatu - 112 g dry-hop for 5 days (in primary)

Misc: 1/2 tab Irish Moss at 5 min

Yeast: Wyeast 1318 London Ale III (with a starter, ~175 billion cells)

Water: Fredericton city water, carbon-filtered; 5 g Gypsum and 8 g calcium chloride added to mash

- Brewed on June 13th, 2016, by myself. 50-minute mash with 13 L of strike water; mash temp on target of 153 F. Mashed-out for 10 minutes with 5.5 L of boiling water to 165 F. Sparged with ~4 gallons of 168 F water for final volume of ~6.75 gallons.

- Pre-boil gravity at 1.040 (target 1.039). 60-minute boil. Final volume ~5.5 gallons; OG a bit high at 1.049. Chilled to 64 F, then poured into Better Bottle. Aerated with 60 seconds of pure O2, pitched yeast at 64 F.

- Plenty of activity by the next morning, reaching its peak that evening with a temp of 70 F. Started slowing down after a couple of days - but the krausen remained thick and milkshake-like even a week later (pretty common for LAIII).

22/6/16 - Added dry hops into primary; FG 1.011. Racked to keg five days later and started force carbing.

Appearance: Pours with a moderate-sized, white head with fairly good retention - fades to 1/4 finger or so after a couple of minutes. Body is light golden, with a decent amount of haziness.

Aroma: I wish I could describe it better, but it's kind of a mix of fruit (grapefruit as advertised) and spice, and slightly floral. Surprisingly has quite a lot going on, even if it's not what you would describe as "punchy".

Taste: Mainly a light fruity character accompanied by light spice. This isn't the phenolic spiciness that you see with Belgian yeast, it's something different. Luckily it's mild - it doesn't taste like someone raided the spice cabinet and dumped it in the beer. Medium-light bitterness in the finish.

Mouthfeel: Medium carbonation, medium-light bodied; smooth.

Overall: A tasty beer, and an interesting hop. I'm curious to what it would be like used with some other variety(ies); depending on what else you added, would the Kohatu be drowned out, or complement the other? Something I'd buy again in the future to experiment with more!

Nelson Sauvin Session IPA

It's been awhile since I've brewed a new entry in my series of one-hop Session IPAs; while I did rebrew the Equinox Session IPA a few months ago, the last new entry was almost a year ago, when I brewed one with Summer hops. While not a bad beer, it was the least enjoyable out of all of them (Mosaic and Equinox were both great, El Dorado was quite good); it was the first and only time I've brewed with Summer, and the hop aroma and flavour was extremely mild compared to the other Session IPAs I've brewed. I always enjoy having a sessionable, hoppy beer on tap, so it was definitely time for me to re-visit this series, and I had a lot of hop varieties I was anxious to try out.

Before choosing a hop, however, I decided to make this a completely different Session IPA from the other four I had brewed. For those, I was happy to have dialled in a grist, mash temp, hop schedule, and yeast that I felt were all where I wanted them to be for a beer like this. The grist was made up of ~70% 2-row, 11% each Munich and Wheat malt, 5.5% Crystal 40 L, and ~2% Acid malt. I mashed high (~155 F) to keep the body up, which is of course always a challenge when you brew beers in the 4-4.5% ABV range (or lower). I fermented all of the Session IPAs with US-05, which I had been using for basically all of my hoppy beers then.

But, I've really been enjoying fermenting hoppy beers with London Ale III; if you follow along with this blog, you can definitely attest to that. My last six hoppy beers have all been fermented with this strain, and I love how it works with the hops I've used, giving a really fruity beer with a fantastic, creamy mouthfeel. I wanted to try using this strain in a Session IPA, of course, but felt that I didn't really need a grist with 30% specialty malt; I was pretty sure a simpler grain bill with the proper mash temp would be sufficient with LAIII.

It was easy for me to decide on a grist after picking out the yeast strain. Even though I've only used it twice now, for a simple, delicious malt bill that pairs great with hops and LAIII, I feel that you can't go wrong with the Row 2, Hill 56 clone: Pilsner and Maris Otter, light Crystal and Carapils, and a bit of Acid malt. I used it recently in an APA with Azacca and Galaxy, and that beer was one of my favourites I've brewed in a while. I scaled down the recipe to an OG of 1.048, and decided to aim for a mash temp of 154 F; while not completely sure, I was pretty confident that it would give enough body in the beer.

There, everything decided! Oh wait, the hops. While I had many varieties on hand that I had never used on their own before, I couldn't help but be drawn back to maybe my favourite variety, Nelson Sauvin. Ah, what a wonderful hop. I know I don't have to tell you that, but I can't help it. It's so delicious. And surprisingly, I had quite a lot of it on hand, so I was really interested in brewing another one-hop beer with it; the first one was a completely different beer, my Prairie 'Merica clone, a SMaSH Saison. I really loved that beer, and it was two and a half years ago that I brewed it, so it was settled - Nelson Sauvin Session IPA it is. I kept the hop schedule for this beer the same as what I had used before: a little bit of a bittering addition at 60 (I used Polaris, and only 4 g, to get ~9 IBUs), then Nelson at 10 minutes (1 oz), at flameout for a 15-min steep (2 oz), and a dry-hop (3 oz). Six ounces total for the batch, definitely nothing crazy, but I've had great results with this method, and Nelson is pretty expressive to say the least.

Aside from fermenting with LAIII, I added some Gypsum and calcium chloride to my mash as I have done for all hoppy beers over the last six months or more. While I may not have everything completely dialled in yet, I feel like I'm getting pretty close, for my tastes anyway. Aiming for a chloride:sulfate ratio of about 1:1, with both numbers in the 100-150 ppm range, seems to work really well. If you haven't tested your water or tracked down a water report, I suggest you do. You don't necessarily have to be a water expert; obviously, the more you know, the easier it is to understand and tweak, but if you're into hoppy beers (and I assume you are if you're reading this), this higher-chloride-than-we-used-to-think-was-a-good-idea approach really does help in brewing some tasty beers.

Well, now that I'm drinking this beer, I definitely have a decision to make about future Session IPAs, because I really like how this turned out. That's easy to say when you're brewing with Nelson, but aside from how well the hop comes through in this beer, I think I may prefer this style with the R2H56 grist and fermenting with LAIII. The beer looks fantastic, pale-gold-coloured and hazy, just like I like it to look; huge tropical aroma (I admit I wouldn't know what a gooseberry smells like, but if this truly is it, then I gotta buy me some gooseberries to string into a necklace so I can wear it all day long); I admit the flavour isn't quite as punchy as I expected from the aroma, but it's still very good. Smooth and creamy, as are so many beers (I've found) when fermenting with LAIII.

I also think that ~6 oz is enough hops for this style of beer; I've had other homebrews that used more hops, and they didn't strike me as hoppier in either aroma or flavour, really. I'm a firm believer now that there is a too-many-hops point for beer; whether this is due to hop-flavour-overload/contrasting, pH changes with increasing dry-hopping, or something else, I don't know, but there it is. If this beer could use any changes at all, the only one I would make would be a longer hop steep, which would likely bump up the flavour intensity a little bit. Otherwise, I'm happy with this, and at the calculated ABV of 4.3%, it's perfectly sessionable, and about right where I want a hoppy beer to be in terms of appearance, aroma and flavour.

It's just too bad that Nelson Sauvin is so damned expensive and hard to get...

Recipe Targets: (5.5 gallons, 80% efficiency) OG 1.048, FG ~1.013, IBU ~35, SRM 4.5, ABV ~4.5%

Grains:
2.3 kg (57.1%) Bohemian Pilsner
1.35 kg (33.5%) Maris Otter
160 g (4%) CaraRed (20 L)
120 g (3%) Carapils
100 g (2.5%) Acid malt

Hops:
Polaris - 4 g (20% AA) @ 60 min
Nelson Sauvin - 28 g (10.5% AA) @ 10 min

Nelson Sauvin - 56 g @ 0 min (with a 15 min hop steep)

Nelson Sauvin - 84 g dry-hop for 5 days (in primary)

Misc: 1/2 tab Irish Moss at 5 min

Yeast: Wyeast 1318 London Ale III (with a starter, ~175 billion cells)

Water: Fredericton city water, carbon-filtered; 7 g Gypsum and 7 g calcium chloride added to mash

- Brewed on March 21st, 2016, by myself. 50-minute mash with 13 L of strike water; mash temp a bit low at 153.5 F. Mashed-out for 10 minutes with 5.5 L of boiling water to 168 F. Sparged with ~4.25 gallons of 168 F water for final volume of ~6.75 gallons.

- Pre-boil gravity at 1.038 (target 1.039). 60-minute boil. Final volume ~5.75 gallons; OG a bit low at 1.047. Chilled to 64 F, then poured into Better Bottle. Aerated with 60 seconds of pure O2, pitched yeast at 64 F.

- Good airlock activity by the next morning; 24 hours after that, it had slowed significantly; temp never got higher than 68 F.

- 4/4/16 - FG 1.013. Added dry hops into primary.

- 10/4/16 - Racked beer to keg, set in keezer overnight to bring temp down, then force-carbed at 30 PSI for 36 hours before dropping down to 10 PSI.

Appearance: Pours with a moderate-sized, white fluffy head that shows good retention, eventually fading to 1/4-finger or so. Beautiful, light-golden colour for the body, quite hazy.

Aroma: Yeah, that's Nelson alright! Tons of fruit, very berry-like, maybe just a touch of dank. It's basically all hops in the aroma, and I'm ok with that.

Taste: Same; lots of berry fruitiness, very juicy, as expected. Finishes with a medium bitterness, dry and refreshing. Nice supporting malt character, just a light breadiness that works perfectly.

Mouthfeel: Medium-light bodied, moderate carbonation. Very smooth and creamy.

Overall: I don't use the word crushable, but if I did, I'd certainly use it here. Up there with the Equinox for my favourite Session IPAs I've brewed so far.

Brewing a Summer One-Hop Session IPA

Several months ago, when I was putting together my next bunch of brew days for my six week build-up towards summer inventory, adding a new one-hop Session IPA to the list was basically a no-brainer. I had really enjoyed all three of my former attempts (featuring Mosaic, El Dorado, and Equinox varieties), with the most-recent batch featuring Equinox being the definite winner of the bunch. With this beer, I wasn't simply extremely impressed by Equinox (which I definitely was!), I also felt like I had dialled in an overall recipe I was happy with for a hoppy and sessionable IPA.

But with my fourth Session IPA scheduled, which hop should be featured this time? I still had quite a few varieties on hand, and after a bit of thought, I decided to focus on yet another one that I hadn't used before. While hop characteristics definitely change when they're blended with other varieties, I always enjoy these one-hop experiments; I feel they really help give me a basic understanding of what one variety is all about. And if you can use this "research" to get a better idea on how to use the hop in future beers, with other varieties, even better!

One of the few varieties I had on hand that I hadn't used yet was Summer. A dual-purpose, low alpha-acid Australian hop, it appears to have been around since the late 1990s, although I get the impression that it's really only started seeing higher usage in North America over the last few years. I bought half a pound on a whim a few months ago and wasn't really sure what to do with it. While the descriptions you see online sound appealing - citrus, melon, apricot - it seemed upon further reading that this was more of a "mellow" variety. Nothing wrong with that in the right circumstances, but after brewing so many hoppy beers with prominent hops such as Amarillo, Simcoe, Citra, Galaxy, Mosaic, etc., I didn't want to combine it in a beer with other varieties that could simply over-power it. With the summer season fitfully approaching, at the time it seemed like the perfect opportunity to try the hop out: in a single-hop Session IPA that would - hopefully - let its characteristics become prevalent.

The recipe was extremely easy, since I took basically the exact same recipe for my most-recent Session IPA - Equinox - and simply scaled it up to 5.5 gallons and substituted in Summer. As mentioned above, I've been happy with the grist for this recipe. Keeping in a good majority of specialty malts, while not overdoing it with Crystal, keeps the body from being too thin, while at the same time avoiding too much sweetness. I increased the mash temp a little more this time to 156 F to boost the body even more; I had aimed to do this with my last Session IPA, but still only managed to hit 153 F, then.

Although the AA% is much lower for Summer than Equinox, I didn't change the quantities at all in this go-around; the bittering addition is with hop extract, and I was ok with the rest of the bitterness coming in a bit lower. While it's not exactly a hop monster, 6 oz in a 1.048 beer is a pretty healthy amount, in my opinion. I've had excellent results with these quantities, so I assumed that since these hops were fresh, 6 oz would be more than enough to provide a hoppy beer.

The brew day went fine; the mash temp came in on target, and the OG just slightly higher than what I had aimed for, at 1.049. I aerated with 60 seconds of pure O2, pitched some rehydrated US-05, and let fermentation go at room temperature, since it still wasn't very hot out (what a crappy June). Once fermentation was complete, I waited a few more days and then tossed the dry hops into the primary fermentor. Five days or so later, I racked the beer to a keg and started carbing.

Well. The first pull from the tap was quite disappointing. And subsequent pulls. This isn't a bad beer, per se, but I don't consider it to be a great Session IPA, by any means. The problem? It's really not that hoppy. I get a little citrus in the aroma, and maybe even less than that in the taste. If I didn't know better, I'd think it was a Blonde Ale that had been hopped slightly more than usual for the style.

I knew going into this that Summer was supposed to be subtle, but I think I was still expecting more. I don't mean to bad mouth it, I just wanted it to... come out a little more. Unless I got a bad batch from a bad crop, I feel like if you used this hop with something stronger, that it would just be steamrolled over and there wouldn't have even been a point in using it. That being said, I know lots of commercial breweries feature Summer in some really great beers; I'm thinking specifically of Whirlpool from Night Shift Brewing. This is one excellent APA (one of the best I've ever had), and apparently it is hopped with Mosaic and Summer. I'm not sure if that's equal amounts of each, but obviously these guys are putting it to good use. So, maybe it's me? Maybe this particular recipe doesn't work well with Summer... perhaps less specialty malts? If I used it again, I think I'd try it in an APA or even a lower-ABV IPA. Bump up the gravity, cut back on the Munich and Crystal, lower the mash temp a few degrees. I likely won't be rushing out to buy it again, though; I've already got a lot of other varieties that I love brewing with. Another thing about Summer - it ain't cheap.

In the meantime, I have an easy-drinking beer for the rest of the season, that is just a bit underhopped for the style. If you've had similar - or completely different - results with Summer, please post in the comments! I'm really interested to hear if this is an isolated incident.

Recipe Targets: (5.5 gallons, 80% efficiency) OG 1.048, FG ~1.013, IBU ~35, SRM 6.3, ABV ~4.6%

Grains:
2.9 kg (70.8%) Canadian 2-row
450 g (11%) Munich
450 g (11%) Wheat malt
225 g (5.5%) Crystal 40 L
70 g (1.7%) Acid malt

Hops:
Hop extract - 2.5 mL @ 60 min (or 14 g of a 10% AA hop variety)

Summer - 28 g (5.5% AA) @ 10 min
Summer - 56 g @ 0 min (with a 15 min hop steep)

Summer - 84 g dry-hop for 5-7 days (in primary)

Misc: 1/2 tab Irish Moss at 5 min

Yeast: US-05 Safale (1 package, rehydrated)

Water: Fredericton city water, carbon-filtered; 4 g Gypsum and 8 g calcium chloride added to mash

- Brewed on June 9th, 2015, by myself. 50-minute mash with 12 L of strike water, mashed in at target of 156 F. Mashed-out for 10 minutes with 4.5 L of boiling water. Sparged with ~4.5 gallons of 168 F water for final volume of ~6.75 gallons.

- SG high at 1.042 (target 1.039). 60-minute boil. Final volume on target of 5.5 gallons; OG a bit high at 1.049. Chilled to low-60s F, then poured into Better Bottle. Aerated with 60 seconds of pure O2, pitched rehydrated yeast at 64 F.

- Good fermentation over the next few days, airlock bubbling strong by the first morning. Temp reached as high as 70 F.

- 15/6/15 - Added dry hops into primary fermentor.

- 21/6/15 - Racked to CO2-purged keg, set in keezer to chill down. Started carbing the next morning.

Appearance: Pours with a moderate-sized, white fluffy head that shows surprisingly good retention. Body is a burnished gold color, with very good clarity.

Aroma: Biscuity, bready malt, about evenly-balanced with a mild, citrusy hop presence. I suppose the apricot I read about is there... but I don't think I would have picked up on it if I wasn't already looking for it.

Taste: Ditto for the taste of this beer; the malt character is quite pleasant, but the hop flavors are far too low, in my opinion. Medium-low bitterness in the fairly dry finish.

Mouthfeel: Medium-bodied, moderate carbonation.

Overall: A tasty beer, but not what I would consider a strong Session IPA; more of a slightly-hoppy Blonde Ale. Maybe I should have used more hops here, but I really don't think that would have changed much. If brewed again, I'd change the recipe's grist a little, make it a bit drier, but I've found this grist works very well for other varieties.

Brewing an Equinox One-Hop Session IPA

It's been awhile since my last one-hop Session IPA, and I've really enjoyed how the two I've brewed have turned out. The first attempt, Mosaic Session IPA, was my first time brewing with Mosaic; I loved what that hop brought to the beer - the aromas and flavors were amazing. The beer did come out a bit thin, however, so for my second attempt, El Dorado Session IPA, I increased the mash temperature from 149 F to 153 F, while using the same grist. While El Dorado wasn't quite as "powerful" a hop as Mosaic, it still contributed a really tasty orange-candy characteristic to the beer, and the higher mash temp definitely improved the mouthfeel.

Well, I'm ready for another try, yet again with another new, hot hop: Equinox. This hop really is quite new; I believe it's only been available commercially under the name Equinox for a year or so. I actually stumbled upon it in the fall when I was browsing new hop varieties online, and one of the flavor descriptors jumped out at me: green pepper. Other words used were quite familiar - floral, lemon, lime, tropical - but green pepper? Seriously? I was immediately curious if this was something I would pick up in a beer hopped entirely with Equinox. Granted, I didn't buy a pound of an expensive new hop JUST for this reason; I had read other good things about it, and some commercial beers have already included it both on its own, and combined with other varieties.

For the grist, I've left it exactly the same as the last two Session IPAs: about 70% 2-row, with some Munich, malted Wheat, and Crystal 40 L making up the difference (and some Acid malt for mash pH purposes only). The high percentage of specialty malts is to help give this light-ABV beer some extra body; in fact, this time around I decided to bump the mash temp up even higher, to 156 F. Yes, this seems high for an IPA, but other homebrewers have brewed Session IPAs with even higher mash temps and reported good results, so I thought I'd give it a try. The only other changes I made to the mash involve water chemistry: based on the success from my recent APA and IPA, I added 3 grams of Gypsum and 9 grams of calcium chloride to the mash, giving a final water profile of 153 ppm calcium, 187 chloride, and 74 sulfate. I really liked the creamy body and smoother bitterness in those two beers with these numbers; this is the type of mouthfeel I'm really aiming for in a Session IPA.

As for the hopping, I've settled on the following schedule for this style of beer: a touch of bittering at the beginning of the boil with hop extract (or any high-AA hop variety) to about 20 IBUs, then 20 g of the featured hop at 10 min, 40 g at flameout for a 15-minute steep, and a 60 g dry-hop for 5-7 days. I had moved things around for the El Dorado Session IPA, where the 10-min addition became 5-min, and the steep was shorter; I found this definitely affected the beer slightly - the aroma was great, but the taste was diminished.

Again, this beer was fermented with US-05, in the high 60s F; I'd love to try it with the Wyeast 1318 London Ale III that I'd been using, but alas the slurry from my last batch was gone. I highly recommend trying some other yeasts, though, if you have the chance.

The brew day went off pretty well. I was rushing in the morning, getting my daughter ready for daycare (don't judge; when I brew, I do it in the AM on a day where I don't work until 3 pm... less family time wasted!), and I missed my mash temp by 3 degrees. So, a mash temp of 153 F, just like before... oh well! Everything else went fine. The Equinox hops smelled amazing fresh out of the package, so I had high hopes for how the beer turned out.

And... it turned out pretty damned tasty, if I say so myself. I'm normally quite critical of my beers (I think), but I really enjoy this one. I think the recipe is right where it needs to be, in terms of malt background, hop presence, and mouthfeel (I still think a higher mash temp would make it even better). The Equinox is showcased front and center in this beer, and really lives up to its hype, in my opinion. It is definitely very citrusy and tropical; several beer geeks who have tried it have described it as "green"-tasting, which makes sense when you try it yourself. And yes, there IS a bit of green pepper in the aroma and flavor; would I have picked that out if I didn't know to look for it? Probably not. But I notice it now, and it actually works!

So, is Equinox worth tracking down? Like any new, talked-about hop, it's not easy to find, and it ain't cheap. But I recommend seeking it out; don't be afraid of the green pepper descriptions if you're not into that. I didn't think it would necessarily work, either, but it does, and it's certainly not a dominant flavor/aroma. I had purchased a pound, and split half, so I'm already down to little under 4 oz... but I'm quite curious to use Equinox with another hop variety or two. But...... which one?

Recipe Targets: (4 gallons, 80% efficiency) OG 1.048, FG ~1.010, IBU ~50, SRM 6, ABV ~4.6%

Grains:
2.1 kg (70.6%) Canadian 2-row
330 g (11.1%) Munich
330 g (11.1%) Wheat malt
165 g (5.5%) Crystal 40 L
50 g (1.7%) Acid malt

Hops:
Hop extract - 2 mL @ 60 min (or 11 g of a 10% AA hop)
Equinox - 20 g (14.5% AA) @ 10 min
Equinox - 40 g @ 0 min (with a 15-min hop steep)
Equinox - 60 g dry-hop for 5-7 days (in primary)

Misc: 1/2 tab Irish Moss at 5 min

Yeast: US-05 Safale (about 1/2-3/4 pack, rehydrated)

Water: Fredericton city water, carbon-filtered; 3 g Gypsum and 9 g calcium chloride added to mash

- Brewed on Feb 10th, 2015, by myself. 50-minute mash with 9 L of strike water, mashed in at 153 F (target 156 F). Mashed-out for 10 minutes with 3.25 L of boiling water. Sparged with ~4 gallons of 168 F water for final volume of ~5.25 gallons.

- SG low at 1.036 (target 1.037). 60-minute boil. Flameout hops had a 15-minute steep before turning on the chiller. Final volume a bit high at ~4.15 gallons; OG a little low at 1.046. Chilled to low-60s F, then poured into Better Bottle. Aerated with 60 seconds of pure O2, pitched rehydrated yeast at 64 F.

- Good fermentation activity by the following afternoon; quite vigorous by the next day, reaching 72 F on the fermometer. Slowed down quickly after that. FG reading of 1.011.

- Dry-hopped directly in primary for 7 days, then racked into CO2-purged keg, set in keezer overnight to bring temp down. Set PSI at 30 for 24 hours, then 10.

When will this season end...

Appearance: Pours with a moderate-large, white, fluffy head; great retention, several minutes later it had barely receded at all. Sticky lacing left on the sides of the glass as it finally diminishes. Body is a burnished-gold color, with very good clarity.

Aroma: Beautiful and distinct aroma; includes citrus, tropical fruit, a touch of floral/spicy character, and a little green pepper. I want to say “green” overall, and others have described it as exactly that.

Taste: Everything translates over to the flavors, and it all blends together perfectly. The grist does a great job of backing up the hops and providing some body, without getting in the way of the Equinox. Finishes with a moderate, smooth bitterness. Very easy-drinking.

Mouthfeel: Medium-bodied, medium carbonation. Again, very smooth.

Overall: Great beer, probably my favorite of the Session IPAs I've brewed so far. I think the recipe is where I want to be, both grist-wise and hop-schedule-wise. Equinox is a very nice hop; interested to see how it will pair with other varieties.

Tasting : El Dorado Session IPA

Now that I've brewed several one-hop beers (including two Session IPAs and an American Pale Ale), I've confirmed that it is a worthy experiment, especially when we're talking about a new-to-you hop that you really want to get to know. I also feel that when doing this, it's important to strongly consider not brewing a full 5-6 gallon batch... I love hops as much as the next beer geek, but all hop varieties are NOT considered equal, so it pays to play on the safe side of things (especially with a beer style that can fade fairly quickly with time).

Drinking this El Dorado Session IPA over the past several weeks has confirmed this for me. Comparing it to the Mosaic Session IPA I brewed last November, I feel that the change made to the mash temperature (increasing it from 149 F to 153 F) was a smart one - this beer definitely has more body than the Mosaic beer did. However, while I enjoy the hop character in this beer, I don't think that El Dorado can hold a candle to Mosaic, at least not when used in a single-hop setting. While offering a pleasant, fruity character to the beer (I get a lot of orange, myself, as opposed to the regularly-reported Jolly Rancher candy), it's definitely a more-mellow hop than Mosaic.

Keep in mind, I DID fiddle with the hop schedule for this beer, making a single 5-minute addition (instead of at 10 minutes), and a shorter hop steep (10 minutes vs. 15 minutes). This likely explains why I find the beer heavier in hop aroma than flavor. But I think it still stands that El Dorado, while making this a perfectly enjoyable, easy-drinking beer, isn't as strong on its own as some other hop varieties. I think it would work really well when combined with some other hops; maybe some Simcoe and Columbus? Something I'd like to try in the future. In the meantime, I'm still really enjoying hoppy beers under 5% ABV, so look for more one-hop Session IPAs from me soon.

Appearance: Poured with a moderate-large, white, creamy head with very good retention. Body is light gold, with very good clarity.

Aroma: Very fruity and citrusy, with orange coming through greatest, for me. Nice supporting malt character in the background. This sample is obviously a bit too old, but it’s held up pretty well.

Taste: Pleasant orangey-hop character, with a bit of bready malt character supporting it. I’d like to see the hops more upfront, I just think this variety is mild-mannered. Still, this is quite nice, and would be a great intro-hop beer for non-hopheads. Medium to medium-light bitterness in the finish. No flaws.

Mouthfeel: Medium-bodied, medium-light carbonation.

Overall: Very nice, but I don’t think I’ll use El Dorado on its own again in the future. I’d like to try it with another hop variety or two in the future. Still happy with how this came out as a highly sessionable IPA.

Brewing an El Dorado One-Hop Session IPA

Ever since my first foray into brewing a single-hop Mosaic Session IPA last November, I've really been anxious to try it all again, but with another hop variety. I really enjoyed what Mosaic brought to the table (such a fantastic hop), I liked how brewing solely with that hop really helped me identify what aroma and flavor characteristics it added to the beer, and on top of all that, I love a well-brewed Session IPA. I'm a huge fan of having a big hop presence without big alcohol... as long as it's done well. I've had some fantastic Session IPAs over the last year (it definitely seems to be one of the popular "styles" now for an increasing number of breweries), but I've had some disappointing ones, too. My only major complaint about my attempt with Mosaic was that the beer did come out a bit thin, so I hope to remedy that with another try... this time, featuring another fairly-new hop variety - El Dorado.

El Dorado became commercially available in 2010. Developed at CLS Farms in Washington state, it's a high alpha acid aroma/flavor hop variety that doesn't seem to have garnered as much popularity as some of the really big new hops, such as Mosaic, Nelson Sauvin, and Azacca. However, I had read some positive homebrewer notes about it online, with descriptions of tropical, citrus, and stone fruit, along with pear and, oddly enough, cherry or watermelon Jolly Ranchers (and this is from many sources). I had the opportunity a few months ago to buy a half-pound from the late-2013 crop, and couldn't resist (I'm very weak when it comes to buying hops). It looks like some breweries have tried brewing some beers with all El Dorado, such as Flying Dog, with an Imperial IPA in their Single-Hop series. Unfortunately, I have not tried any of these beers (aside: am I the only one that really despises Flying Dog's labels?).

Like I said, brewing a single-hop beer is a great way to feel out a new hop variety, but something you have to keep in mind is that brewing with one hop does not necessarily work out better than when you combine multiple hop varieties. I'm a big believer that adding too many hop varieties in one beer can easily result in a muddled mess, but there are plenty of beers out there that combine 2 or 3 varieties with better results than a similar beer with just one of the hops. But in this case, I really wanted to continue this experiment, and didn't have any other plans to use El Dorado in the near future, so I went with it. Just wanted to make clear that I understand the risk that comes with this... that is, brewing a beer solely with a hop that sometimes resembles Jolly Rancher candy.

For this recipe, I virtually duplicated the malt bill, but scaled it down to a 4-gallon batch. I thought this grist worked very well for the Mosaic Session IPA; it provided enough specialty malts to help bolster the body slightly, yet the beer didn't come out too malty or sweet. It had just enough malt character... mind you, yes, the beer was a bit too thin, so this time I went with a target mash temp of 153 F, compared to 149 F last time.

As for the hopping, with the Mosaic Session IPA I was worried after brewing it that maybe I had hopped it too-heavily, but I didn't find that to be the case when I finally tasted it. There was no heavy grassiness to the aroma or flavor at all; lots of hops, yes, but it was exactly what I was aiming for in that department. I made only a couple of slight changes this time around: same amounts, but I moved the 10-minute addition to 5 minutes, and steeped the flame-out hops for a shorter amount of time (10 minutes compared to 15 minutes). No real reason for these changes, I just wanted to try moving the hops a bit later, and felt a 10-minute steep would be enough for such a low-ABV beer (since you still get some bitterness when wort temp is above ~180 F).

Everything else is the same as well. Same yeast (US-05, going for neutral character here), same water adjustments (a bit of gypsum and calcium chloride added to the mash). The only big difference involves packaging; now that I have a kegging setup, I'm definitely going that route compared to bottling (as with the Mosaic Session IPA). Hopefully the keg-hopping and minimalized oxygen exposure to the hops (although to be honest, I still don't feel like I've perfected the procedure) will result in a really hop-fresh beer. Since I've started kegging, I haven't necessarily noticed a huge difference in this quality, but the hop freshness does last a lot longer compared to bottling.

If you happen to look up the recipe for my Mosaic Session IPA and compare it to the one below, note that this current batch is for 4 gallons, vs. the 5.5 gallons I typically have brewed in the past. This beer is currently carbing, so look for the tasting notes to follow soon. And once again, forgive me the lack of pictures in this post; summer is a distracting season, you know!

Second from the left in all that mess... that's the one!

Recipe targets: (4 gallons, 80% efficiency) OG 1.048, FG ~1.011, IBU ~50, SRM 6.2, ABV ~4.9%

Grains:

2.145 kg (72.2%) Canadian 2-row
330 g (11.1%) Munich
330 g (11.1%) Wheat malt
165 g (5.6%) Crystal 40 L 

Hops:

Hop extract - 2.5 mL (equivalent to 14 g of 10% AA hop) @ 60 min

El Dorado - 20 g (13.8% AA) @ 5 min

El Dorado - 40 g @ 0 min (with a 10-minute steep)

El Dorado - 60 g dry-hop for 7 days

Misc.: 1/2 tab Irish Moss @ 5 min

Yeast: US-05 Safale, rehydrated

Water: Fredericton city water, carbon-filtered; 3 g Gypsum and 2 g calcium chloride added to the mash

- Brewed on July 21st, 2014, by myself. 50-minute mash with 9 L of strike water, mashed in at 152 F, slightly below target temp of 153 F. Mashed-out for 10 minutes with 4 L of boiling water. Sparged with ~3.5 gallons of 168 F water for final volume of ~5.25 gallons.

 
- SG on target at 1.037. 60-minute boil. Flameout hops had a 10-minute steep before turning on the chiller. Final volume ~4 gallons. Chilled down to 68 F, then poured/filtered into Better Bottle. OG on target at 1.048. Aerated with 60 seconds of pure O2, pitched rehydrated yeast. Placed BB in laundry sink with some cold water to try to keep temp down.

- Vigorous airlock activity over the next few days; temp got as high as 72 F before finally settling down when active fermentation did.

- 30/7/14 - Racked to a CO2-purged keg, added dry-hops in a mesh bag and left at room temp.

- 6/8/14 - Removed dry-hops, set keg in keezer to bring temp down to the mid-40s before beginning to carb.

- 21/9/14 - Posted the tasting notes. Strong orange character to me; a very tasty Session IPA, but not a hop I would rush to use on its own again in the future.

Brewing a Mosaic One-Hop Session IPA

With Christmas fast approaching, and along with it, the pile of things to do (family to visit, gifts to buy, beer to drink), you've got to take any opportunity to brew that you can. And last week, one of those opportunities came up, so I jumped on it. I'm a little worried that this will be my last brew day for 2013 - bringing my numbers for this year to an all-time personal low - but hopefully I can sneak in one more before the New Year.

Anyway, once again I only had some dry yeast on hand (US-05), but that's ok because I was in the mood to brew another American IPA. Now is the time of year where the 2013 hop harvest is starting to trickle in to homebrew shops and other online hop suppliers, and I just recently received a couple of new varieties (to me) from Yakima Valley Hops. I've still got quite a lot of some 2012 varieties that I really should be trying to use up (luckily, they're vacuum-sealed and stored in the freezer, so are still smelling and tasting good), but I wanted to try brewing a hoppy beer with as-fresh-as-possible hops. It didn't take me long to decide which hop to showcase: Mosaic.

This picture says a lot, actually...

A fairly new hop variety (it just became commercially available with last year's harvest), Mosaic is a daughter of the Simcoe hop, crossed with a "Nugget-derived male", according to Stan Hieronymus's book, For the Love of Hops. A high alpha-acid hop, it still provides a lot in terms of flavor and aroma. While Mosaic is often known as a very fruity hop, giving notes of "mango, lemon, [and] citrus", the quality that often makes it stand out is blueberry. Mosaic quickly gained in popularity for both homebrewers and commercial brewers, so it shouldn't be too difficult for anyone in a good-beer area to find a product that features it. I was lucky enough to try a homebrewed version of an American IPA brewed solely with Mosaic (from Derek of Bear-Flavored), and it was excellent - I wouldn't say the blueberry jumped out and slapped me, but I could definitely pick it up. Either way, I really liked what the hop added to that beer, and it's been on my must-buy hop list ever since. When I saw that Yakima Valley Hops had the 2013 crop available, I immediately bought a pound. I decided to brew this IPA with all-Mosaic, since it's my first time using it.

I also decided to take a new stab at the American IPA category, shooting for the unofficial (to the BJCP, at least) "sessionable IPA" category. Session IPAs - basically, lower-ABV IPAs that still pack a good hop punch - are becoming more and more popular these days, with lots of commercial breweries selling their own take on the "style", such as the delicious All-Day IPA from Founders. So, isn't a Session IPA, or India Session Ale, as some are calling it, simply an American Pale Ale, you ask? Well, I'd have to say no, because most of the Session IPAs out there are coming in at <5% ABV (with a lot of them following the true "session beer" term and going even lower, less than 4% ABV), which is still lower than your typical APA. Not to mention that these beers are HOPPIER than APAs, for the most part, but that, too, is blurry now, because a lot of APAs out there now are really hoppy. You could also argue that APAs generally have more of a caramel malt-presence than American IPAs.

But, I digress. So, in a nutshell, I decided to brew a Session IPA featuring Mosaic. I threw together a recipe quickly, because this brew day came up quick and I didn't have a lot of time to put more thought into brewing this style of beer... which is unfortunate, because now that I've looked into it a bit (AFTER brewing the beer), there's some changes I would make. I'll explain what approach I took, and what I would change.

For the grist, I wanted to keep it relatively simple, but still add a couple of specialty malts for a bit of character. Along with a large percentage of 2-row, I added some Crystal 40 L, Wheat malt, and Carapils. All should help add some body to the beer, without making it too sweet. I mashed low, at 149 F, to ensure I had a good amount of fermentable sugars. I added some gypsum to the mash to help decrease the pH a bit, and bump up the calcium and sulfate as well.

Now, the hopping. How DO you hop a Session IPA, anyway? Like your standard American IPA? I wanted it to have an assertive bitterness, but not be overbearing. I aimed for roughly 1.0 on the IBU/OG ratio, which is pretty bitter. I still had quite a few of the CO2 hop extract left from my previous order, so I used 5 mL at 60 minutes to provide some IBUs. I then went with an increasing amount of Mosaic near the end of the boil: 1 oz at 10 minutes, 2 oz at flameout (for a 15-minute steep), and 3 oz for the dry-hop. Nothing too crazy, but Mosaic seems to be (from what I've read from others' experiences) a pretty potent hop, so these numbers seemed reasonable, to me.

So, what I would change...

1. I don't know what I was thinking, but obviously with a session beer that has an OG in the high 1.030s, you probably want to mash higher than 149 F, to give the beer more body. Whoops. I just went with what I usually do for American IPAs, because I like them to finish dry. I also don't like a lot of Crystal malt in this style of beer; another approach would have been to add more specialty malt than usual, to also bump up the body.
2. I could probably get away with decreasing the late-addition hops. Apparently, with session IPAs you have to be more cautious of adding too many hops. I read something by Mitch Steele that suggested that you're more likely to get grassy flavors with large hop additions. 

I haven't given up hope yet, though. The grist DOES have some Crystal 40 L, Carapils and Wheat malt to provide some body, and 149 F definitely isn't the lowest mash temp I've seen. Unfortunately, my OG came in several points below target, but we'll see where it finishes at. Here's hoping that the beer doesn't come across as too thin; I plan on carbing a bit lower than usual for an IPA to make up for the likely-lower body.

Recipe targets: (5.5 gallons, 80% efficiency) OG 1.048, FG ~1.010, IBU ~50, SRM 6.2, ABV ~4.9%

Grains & Other:
2.95 kg (72.2%) Canadian 2-row
454 g (11.1%) Munich malt
454 g (11.1%) Wheat malt
227 g (5.6%) Crystal 40 L

Hops:
Hop extract - 5 mL @ 60 min (equivalent to 28 g 10% AA hop)
Mosaic - 28 g (12.7%) @ 10 min
Mosaic - 56 g (12.7%) @ 0 min (with a 15-minute steep)
Mosaic - 84 g dry-hop for 5 days

Misc.: 1/2 tab Irish moss @ 5 min

Yeast: US-05 Safale, rehydrated

Water: Fredericton city water, carbon-filtered; 6 grams gypsum in the mash

- Brewed on November 18th, 2013, by myself. 60-minute mash with 12.6 L of strike water, mashed in at target temp of 149 F. Sparged with 5.5 gallons of 168 F water for final volume of ~6.75 gallons.

- SG low at 1.035 (target 1.039). 60-minute boil. Final volume ~5.5 gallons. Steeped flameout hops for 15 minutes, then started chilling. Chilled down to 62 F, then poured/filtered into Better Bottle. OG low at 1.044; volume also seems a bit low in BB, maybe only 4.5 gallons or so. Aerated with 45 seconds of pure O2 and pitched one pack of rehydrated yeast. Placed BB in laundry room, ambient temp ~66 F.

- 19/11/13 - In early afternoon, temp 66 F, airlock bubbling q 2 seconds.

- 20/11/13 - In AM, big krausen, temp 68 F, bubbling almost every second.

- 21/11/13 - In AM, temp up to 70 F, but bubbling slowing to q 3 seconds. Moved BB into the water-heater room to keep the temp up to 70 F or so.

- 28/11/13 - Gravity reading of 1.010.

- 3/12/13 - Added dry-hops directly to primary.

- 8/12/13 - Bottled with 95 g table sugar, aiming for 2.3 vol CO2 for 4.5 gallons, with a max temp of 70 F reached.

- 6/1/13 - Posted the tasting notes... definitely should have mashed higher, as the body is too thin, but it still made a great-smelling and tasting beer!