Tuesday, May 12, 2009

Current Brew- Belgian IPA

Karl and I brewed on Sunday. This was an experiment. Last time we brewed together we did an all grain late hopped IPA. This time we used did a extract/steeped specialty grain IPA. The bittering hops were in the form of Northern Brewer's Hop Shot. It is a hop concentrate that comes in a syringe. To bitter your beer add 1 ml of Hop Shot for every 10 bittering units desired. We were doing a beer with a starting gravity of 1.060-.065. We went with the full 5 ml dose- 50 IBU's. For aroma Simcoe hops were added at the end of the boil. The specialty grains were German Munich, 120 lovibond crystal malt, and a pinch of Chocolate malt. We also threw in a 6 oz. pyramid shaped chunk of sugar called piloncillo. This is a raw sugar popular in Mexico. Randy Mosher and Rick Bayless would be proud. The bulk of the fermentables were Northern Brewer's Organic Light Liquid Malt Extract. For yeast we used Safale S-33 (edme strain). It tends to push the beer towards a belgian in terms of yeast flavor. So we have an american hopped, mexican sugared, belgian yeasty IPA. It is happily fermenting. We look forward to tasting it.

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