The latest and juiciest turn in IPA brewing is coming from the East Coast. These Brew Dudes’ newest take on an India Pale Ale, driven by all the new hop varieties, is an aroma driven bomb!
It’s big!
It’s juicy!
It’s cloudy!
This week, John and I taste my latest East Coast IPA Homebrew:
I wanted to brew a beer using what I’ve learned from John’s SMaSH beers with many of these great new hops. I wanted to see how well I could replicate some of the tropical, stone fruit, and citrus explosions that are becoming so attractive in the commercial IPA market place today.
Here’s the basic recipe:
OG-1.070
IBUs ~90 (Tinseth)
MASH Temp 152°F
44.4% Weyermann Pilsner Malt
44.4% Golden Promise
7.4% Flaked Oats (Quaker)
3.7% CaraPils
1.0 Oz Nugget Pellets 60min
2.0 Oz Falconers Flight 20min
2.0 Oz Falconers Flight 5min
2.0 Oz Citra (4-day Dry Hop)
2.0 Oz Mosaic (4-day Dry Hop)
2.0 Oz Galaxy (4-day Dry Hop)
WLP001 Big (2L Pitch, grown from fresh slurry)
When it was fresh, I was amazed at how spot on this beer was to what I wanted it to be in my mind. The haziness was there, the fruit aromas were there, and the bitterness was in check.
When we tasted it for this video, some time had passed from when we first tapped the keg. We were both amazed at how quickly the massive aroma had faded. Even while in a keg under serving temperatures, the delicate hop flavors and aromas had dissipated over time.
Some things I’d do different next time:
- I’d go with an English Yeast like WLP013. The English yeasts are said to be part of the magic of the style and seem to stay in suspension (counter intuitive) when subjected to that much hop oil.
- I’d also perhaps focus on a good complete ferment first; then, dry hop in secondary, or in the keg under CO2 pressure.
- I might also mash a little lower to be sure the beer dries out with the English Ale yeast. Another idea is to use a blend of English yeast for the esters and California WLP001 for the attenuation.
Are you brewing any of these Orange Juice/Hop Gravy IPAs?
What do you think of the so called “East Coast” Style IPA?
Let us know in the comments.
BREW ON!
brewella deville
I don’t see many east coast beers here on the west coast, so I can’t speak to the “hop gravy” style you mentioned. However, I just this morning bottled an IPA that used mosaic and citra hops with WLP013. I’ve been playing around with a clone recipe (from Bertus Brewing) for Fresh Squeezed IPA, and while the original isn’t an East Coast IPA, it’s definitely a juicy beer.
For this second version, I backed off on the crystal malts, mashed at 149F for eighty minutes, bittered with columbus,and used lots of mosaic and citra at 10 minutes/flameout/dry hop . I think the WLP013 is going to be exactly what I’m looking for. It’s funny, but I made a note to try some oats next time if this batch needs a little tweaking to get that body I’m after.