Monday, December 28, 2015

Calypso IPA

In keeping with the hops I've been using lately to make IPAs with characteristics of fruit (Melon, Mandarina, Brewer's Gold "hop bomb"), I added some Calypso hops to a recent order (which arrived on 23 Dec, thank you, NorthernBrewer guys and gals!)

Calypso is described as imparting dried apple, pear, and citrus.  I've tried mandarin/tangerine, melon, and berry so far, and I've really liked everyone of them so far.

I also wanted to try something a little different with the dry hopping, as well, based on what I read on Derek's Ain't No Hallertauer Girl post, and subsequently stuff I read on the Bertus Brewery blog (specifically, here and *here).

Brew Day: 28 Dec 2015

Partial Mash:
1 lb MaltEurop American 2-Row Pale
1 oz Carapils

Boil (60 min):
1 lb Golden Light DME (@ 60 min)
4 oz table sugar (@ 60 min)
7 g Warrior AA:14.5% (@ 60 min)
14 g Calypso AA: 13.3% (@ 10 min)
14 g Calypso AA: 13.3%  (@ flameout)

Yeast: Safale US-05

Dry Hop: 2-Step dry hop, 14 g Calypso at 3 days each.

Addendum, 5 Jan: Dry hop #1 tonight.

Addendum, 9 Jan: Dry hop #2.  When I transferred the beer into it's second secondary (kind of reminds me of the Hobbits' "second breakfast"), the beer was a nice golden color and very clear...things had really settled out.  It looks like I'm going to get even more settling with this second phase, which should be good.  I'm considering bottling on Mon or Tues evening, and it should be ready for a first taste before the end of the month.

Addendum, 12 Jan: Bottled today, with 1 oz of table sugar dissolved in 1/2 cup of boiling water.

Before we start...
I thought I'd add more pictures as I went through this process.  To the left you can see the beer in the fermenter following the second dry hopping.  I tried to capture the color as best I could.  The next step was to sanitize a clean fermenter, put the priming sugar in the second fermenter and let it cool, the siphon the beer on top of the priming sugar.  I usually have plenty to keep me busy for about 15 minutes or so while the beer and sanitizing the siphoning equipment, sanitizing bottles, getting labels ready, etc.  I like to get everything set up so that once the ball starts rolling, we get through the bottling process with as few hiccups as possible.  Right now, the point where problems tend to occur is if I don't position the capper over the cap properly.

Once we're done...
The image to the left illustrates the final results.  As is about usual for a gallon batch, I get about nine regular bottles, or as in this case, two 22 oz bottles and six regular bottles.  I can't wait to try this smelled REALLY good while I was bottling

The bottling music for today was the soundtrack for Highlander...thank you, Freddie Mercury!

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