Just Another IPA
You read here time to time about my firsts in my rookie season as a homebrewer. Now in my sophomore year, I’m ofcourse still doing new stuff.
1. Brewing my first India Pale Ale
2. Brewing my first Belgian Saison (yet to finish fermenting)
3. Blogging on the road
I’m currently in the back seat of a car with two other work colleagues in the front. We’re on a supplier scouting trip, which is going well. I have four hours to kill traveling from the Mobile, AL area up to Birmingham.
So for my first attempt at an India Pale Ale, IPA to most of us. No, it’s not pronounced ippa. I kept it fairly simple, looking for some malt flavor and finding it rather easy to hit the BJCP style guideline max of 70 IBU’s. For the hops, I kept it simple as well using my go to blend of the three C’s, Cascade, Centennial and Citra. Citra being my dry hop companion, since it adds huge citrus hop aromas. SRM came a little darker than I would have liked. So I’ll adjust the percentage of C40 and C60 grains on the next attempt. ABV is hidden albeit it around the new somewhat standard of 6.6%. Also, it’s amazing the effect on head retention that a quarter of a pound of Cara-pils adds. So glass lacing is nice, but I want more. Expect a rebrew when the southern brewing season starts back this fall.
Saison, also known as a Belgian Farmhouse Ale, were once brewed in the end of winter. The yeast used could tolerate higher temperatures without producing off esters. They’re called farmhouse ales because they fermented through summer and enjoy by the farmers during harvesting times in the late summer. Light, dry with hints of spices and fruitiness which comes from the yeast. I added coriander seeds and some lemon zest to the boil for added goodness. The Wyeast Belgian Saison 3724 yeast description states to raise the temperature to 80F to allow the yeast to finish and dry out the wort. I read lots of comments that this yeast will stall around 1.035. I would say they’re spot on. So after almost four weeks, it’s almost finished. More on this after it’s ready.
It’s almost lunch time, so we’re stopping. If I happen to find any craftbeer in Alabama not sold in a milk jug, I’ll let y’all know.