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Double IPA Brew Day with With Citra, Simcoe, Ekuanot, Centennial and WLP095

This time out I brew up a double IPA using a new recipe. I chose Citra, Simcoe and Ekuanot hops because they seemed to be the most common hops used in many of the big IPA’s I sampled earlier in the summer. I added in Centennial because I had it on hand and it’s one of my favorites.


I once again had priming and carbonation issues. This was the last piece of the puzzle that pushed me in to kegging. I’m very frustrated with putting in all of the hard work it takes to make a great beer. Only to be let down by priming and carbonation issues.

There is one more beer in the pipeline that went in to bottles. Then it’s kegging from here on out.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 75 min 135.5 IBUs 7.6 SRM 1.084 1.010 10.0 %
Actuals 1.072 1.01 8.3 %

Fermentables

Name Amount %
Pale Malt (2 Row) Bel 13 lbs 76.47
Victory Malt 1 lbs 5.88
Wheat Malt, Bel 1 lbs 5.88
Corn Sugar (Dextrose) 2 lbs 11.76

Hops

Name Amount Time Use Form Alpha %
HopShot 0.35 oz 75 min Boil CO2Extract 65
Centennial 1 oz 5 min Boil Pellet 10
Citra 1 oz 5 min Boil Pellet 12
Equinox (HBC 366) 1 oz 5 min Boil Pellet 15
Simcoe 1 oz 5 min Boil Pellet 13
Centennial 1 oz 30 min Aroma Pellet 10
Citra 1 oz 30 min Aroma Pellet 12
Equinox (HBC 366) 1 oz 30 min Aroma Pellet 15
Simcoe 1 oz 30 min Aroma Pellet 13
Citra 1 oz 10 days Dry Hop Pellet 12
Equinox (HBC 366) 1 oz 10 days Dry Hop Pellet 15
Simcoe 1 oz 10 days Dry Hop Pellet 13
Citra 1 oz 5 days Dry Hop Pellet 12
Equinox (HBC 366) 1 oz 5 days Dry Hop Pellet 15
Simcoe 1 oz 5 days Dry Hop Pellet 13

Yeast

Name Lab Attenuation Temperature
California Ale (WLP001) White Labs 77% 68°F - 73°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

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Music By:
Silent Partner
Sleepy Jake
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Oldtown Standard IPA – Tasting and Review

The malt bill on this brew came out exactly like I was hoping.  Light yet malty with a sightly sweet malt aroma. It nicely compliments the hops which I though might be over-powering.


I’ll be using this grain bill again in the near future. This time with a Simcoe, Citra, Ekuanot combination.

Check out the brew day for this one.

ABV: 6% IBU: 53 SRM: N/A

Malts: Pilsner, Vienna, Munich 1, Crystal 40
Hops: 007 Golden Hop, Centennial, Chinook
Yeast: WLP001
Other Ingredients: None

Tasting Notes

  • Color and Appearance
    • Dark Amber
    • Slight Haze
    • Long head retention
    • Medium carbonation
  • Aroma
    • Citrus, Pine
    • Medium malt aroma
    • Low to no esters
  • Flavor
    • Low alcohol
    • Citrus, Pine
    • Medium hop bitterness
    • Light malt
  • Mouth Feel
    • Low astringency
    • Medium body
    • Medium carbonation
    • Medium finish.

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Music:
Colourful Spots
Nicolai Heidlas
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Bringing all of the Hops to the table – Oldtown Standard IPA Brew Day

Purchasing hops in bulk is the only way to go. It’s cheaper in the long run. It come with one downside. You end up with more hops than you can use in the recipe you purchased them for. You can vacuum seal them and store them in the freezer. They don’t’ last forever. The only option is to brew up a big IPA.


I came up with this recipe after looking at several of my older ones. Knowing I wanted something lighter in color I used the Blizzard of Hops recipe as a start.. That gave me pilsner as a base. I liked the Munich from the Zombie Dirt recipe. Having not used Vienna, I wanted to get some of that in there. An IPA needs some crystal malt. I settled on crystal 40. A little research gave me the correct amounts.

The Hop profile is based mostly on the Blizzard of Hops recipe with influence from the Sherman’s Planet recipe.

I picked Burlington Ale Yeast (WLP095) because it was available at my LHBS. Though I would have selected  WLP001 if I had not seen anything else I liked.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 71.9 IBUs 6.4 SRM 1.060 1.017 5.7 %
Actuals 1.059 1.01 6.4 %

Fermentables

Name Amount %
Pilsner - US 11 lbs 78.57
Vienna - US 1.5 lbs 10.71
Crystal 40L - CA 12 oz 5.36
Munich Light - DE 12 oz 5.36

Hops

Name Amount Time Use Form Alpha %
Idaho Seven 1 oz 60 min First Wort Pellet 11
HopShot 0 oz 60 min Boil CO2Extract 8
Chinook 1 oz 20 min Boil Leaf 13
Centennial 1 oz 10 min Boil Pellet 10.5
Centennial 1 oz 0 min Aroma Pellet 10.5
Chinook 1 oz 0 min Aroma Leaf 13
Idaho Seven 0.5 oz 0 min Aroma Pellet 11
Centennial 2 oz 5 days Dry Hop Pellet 10.5
Chinook 2 oz 5 days Dry Hop Leaf 13

Miscs

Name Amount Time Use Type
Baking Soda 1.00 tsp 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 1.00 tsp 60 min Boil Water Agent
Whirlfloc Tablet 1.20 Items 15 min Boil Fining
Yeast Nutrient 5.00 tsp 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
White Labs California Ale WLP001 70% 64°F - 69°F

Mash

Step Temperature Time
Mash In 152°F 60 min

Fermentation

Step Time Temperature
Primary 10 days 65°F
Secondary 10 days 65°F
Aging 7 days 65°F

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Music:
Concerning Hobbits
Scott Buckley
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15 Minute Kitchen Sink Hoppy Wheat Tasting and Review

This one comes down to me not liking WB-06 yeast. It leaves a really strong hefeweizen flavor that I just don’t enjoy. The beer on it’s own isn’t bad. It came out exactly how I would expect for an extract brew. Very clear and middle-of-the-road. There’s nothing special going on with this. I’ll make other extract brews in the future. Just not with WB-06.


Check out the brew day for this one to view the recipe and additional details.

Music:
I Need
Jahzar
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