Tag Archives: American 2-Row

Barrel Aged Rye IPA Recipe

04-06-02I said that I would get a recipe up for this beer, and I finally have. The idea behind this beer is to get a Rye IPA that is high in gravity and that can take on the flavors or a used whiskey barrel in a positive way. The recipe is pretty simple until you get to the hops, I went a little crazy there.

  • 11 lbs. 2-row (I used Rahr)
  • 3.33 lbs Rye malt
  • 1 lb Crystal 40
  • 1 lb Table sugar
  • 1 oz Magnum @ 60 min (14.5% AA)
  • 1/2 oz each of Amarillo (8.5% AA), Citra (12% AA), and Simcoe (13% AA) @ 20 mins
  • 1/2 oz each of Amarillo (8.5% AA), Citra (12% AA), and Simcoe (13% AA) @ 10 mins
  • Dry hop with Chinook (13% AA) for last three days of aging

This is by far the craziest that I have ever gone with hops. Never before have I used five different hops in a beer, let along hops that have such high alpha acids. The expected stats for the beer can be seen below:

  • OG: 1.084
  • FG: 1.021
  • ABV: 8.35%
  • IBUs: 104

While I know that IBUs over 100 cannot be tasted, I hope that the power and mix of hops adds a nice complexity to the beer. I do not want the whiskey flavor or oak flaovr to be starts in this beer, but rather compliments to an already solid beer. This one is aging now and will be for a bit, but I’ll let you know when it’s ready to go.

Beer Review #274 New Albion Ale

02-28-02I have a true craft beer for review today. Perhaps THE craft beer, well the first modern one anyway. New Albion Brewing Company opened in 1976 and shutdown in 1982. It was just ahead of it’s time when it came to craft beer in America. Today’s version is brewed by the Boston Beer Company, but it uses the exact recipe from the original brewery. I love seeing things like this happen, it helps carry on a true legacy in our young craft brewing industry.

New Albion Ale pours a pale golden color. There is just a slight hint of some haze in there. A think white head goes along with everything and it eventually fades to just a ring around the edge of the glass. The nose has some slight pine/citrus hops along with a light malt sweetness. You can smell that this beer uses cascade hops. After some quick research I found that this beer only uses cascade hops and American 2-row for the malt. This is referred to as a SMASH beer as it uses a single malt and single hop.

The malt flavor is very light on this one. The cascade hops come in soon after the malt leaves but they are not the same cascade hops that we are used to by today’s standards. They are very mild and do not showcase the bitterness and flavor range that most are used to. They are slightly piney and citrusy but they are not strong at all. They are very muted to my taste and they actually are a bit more grassy then I remember.

This one comes in at 6.0% ABV. It’s a highly drinkable beer and a really cool throwback to what used to be/before I was born. I love seeing how craft beer has evolved over time and this beer really puts things perspective. This isn’t a killer beer by any means and the hopping rate isn’t enough by today’s standards, but its a hommage to the love of craft beer. Continue reading

Belgian IPA Recipe

I’ve been in a bit of a hop kick recently. I know, I know, a craft beer person in the mood for hops, big shocker. I also fell back in love with Belgian beers this summer so I decided to marry the two ideas in to one. As I have mentioned before, the Belgian IPA style is still in development so you can kind of do what you want with it. I basically had two criteria when designing this beer 1). It has to be hoppy and 2.) the Belgian flavor components should be noticeable and add to the quality of the beer.

I began this recipe by taking a look at my Belgian Tripel recipe. It’s a pretty simple recipe with three malts and two types of hops. I then gave my IPA recipe a look and it also had a simple recipe with four grain and two hops. I then began to compare the malts and hops in use. Clearly the IPA hops would overpower any of the Tripel’s hops, so I ditched any of the traditional Belgian Tripel hops and went with high alpha-acid American hops. The base malts were not far apart and I only had American 2-row in hand so that won out. The rest you can see below:

  • 12 lbs. 2-row
  • 2 lbs. Munich
  • 1 lb. German Wheat Malt
  • 1 lb. White Table Sugar (added @ 15 mins)
  • 1 lb. Dried Malt Extract (added @ 15 mins)
  • 1 oz. Magnum @ 60 mins
  • 1 oz. Columbus @ 5 mins
  • A half and half mix of WLP530 and WLP500

As I said the base malt is pretty standard. I really like adding Munich malt to almost all of my beers as it adds a nice touch of bread and complexity to my beers. The wheat malt is there to enhance the body and to aid in head retention. I didn’t want to murder my base malt supply in making this beer so I added a bunch of sugar and a pound of dried malt extract to this one to supplement the base malt. The table sugar is also there to make sure the yeast get off to a quick and happy start.

The stats for this one can be seen below:

  • OG: 1.094
  • FG: 1.024
  • ABV: 9.39%
  • IBUs: 77

I love trying new things with my brewing and developing a recipe around a beer that doesn’t have a set style was both a challenge and a joy. This beer is currently kegged and I will get tasting notes up shortly.

IPA Recipe

Part of my New Year’s Resolution for Brewery Reviewery was to post more of my homebrewing activity. I really slacked off in the last year and most posted about my wants/needs for what I want to do with my homebrewery. The beer recipe below, a citrus hop flavored IPA, has already been brewed and completely drank. It is a really solid recipe and it might be my best beer to date.

Before we get to the recipe, let me go through my thinking on the recipe with you. To begin with, I really enjoy IPAs, but if you have been reading this blog for any length of time, you will know that I am not a big fan of piney hops. I know that all hops will inherently have some of this flavor, but I wanted to minimize it as much as possible. Because of that I did a lot of research into hops that give off a lot of tangy, citrus, tropical, and grapefruit flavors. What I ended up deciding on was a mix of Amarillo and Citra hops. It was actually my first time using both of these hops, and I already have plans to use them again.

I’m also not a fan of IPAs with all hops and no malt backbone. I’m a big fan of balanced beers, so having a good malt component was key in the formulation of this recipe. I modeled my projected beer to be similar to Smooth Hoperator. Below is the recipe along with the hopping schedule.

  • 10 lbs. American 2-Row
  • 2 lbs. Munich Malt
  • 1/2 lb .Crystal 40
  • 1/2 lb. Cara-Pils
  • 1.25 oz. Amarillo hops (9.3% AA) @ 60 minutes
  • .75 oz Amarillo hops (9.3% AA) @ 15 minutes
  • .25 oz Citra hops (13.4% AA) @ 15 minutes
  • .75 oz Citra hops (13.4% AA) @ 0 minutes
  • Yeast is a mix of American and English Ale

The expected totals for this beer at a 75% efficiency should be 6.6% ABV and it should have ~63 IBUs.

I really like using American 2-Row or English 2-Row as a base malt (I’m sure I’m with the majority of homebrewers out there with that one). In addition I like adding 10%-20% Munich Malt to most of my grain bills as it adds a nice malt complexity, body, and overall good flavor. It also add some light color to the beer. The half pound of Crystal 40 serves two purposes, 1. Adds malt body and sweetness and 2. Adds some color. The final malt addition is Cara-Pils which doesn’t add much in the way of sugar or flavor, but it helps support head retention.

The hops, as I mentioned earlier are all there to add citrus flavors to the beer. I really wanted to add the majority of the hops towards the end of the beer to give it a killer nose. The ounce and a quarter of Amarillo hops at the beginning was enough to give a solid bitterness without making it too bitter.

As I said, I this beer has been brewed and completely drank. It really turned out excellent and did everything that I wanted to do. The nose was bright and fresh, the malt was solid, the mouthfeel was slightly creamy, and the overall bitterness was on line with an IPA. This beer is no hop bomb, but a balanced example of the style.

It feels really good to design a beer from the ground up with goals in mind and then to accomplish all of those goals. I really feel like I am making major steps forward with my brewing and this beer is just a great example of this.