Brew of the month – May 2017

Brew of the month!!!

Second place in this years Recipe Roulette competition was my Simcoe & Chilli Double IPA! We tasted it again at the May meeting and it had matured enough to add Brew of the Month to its growing list of accolades!

The Recipe for Simcoe & Chilli Double IPA is:

  • 5.75kg German Pilsner Malt
  • 750g Munich Malt
  • 350g Crystal (20L) Malt
  • 25g Simcoe hops @ 60 minutes
  • 35g Simcoe hops @ 10 minutes
  • 45g Simcoe hops @ 0 minutes
  • 20g Smoked Chipotle Chillies @ 7days dry hop
  • 200g Simcoe hope @ 10days dry hop
  • 1packet Mangrove Jacks M42 New World Strong Ale yeast

I brew on a Grainfather and at this point was still having issues figuring out a Beersmith 2 profile for it! As a result the brewday was far from smooth and after a stepped mash at 50C for 20 minutes, 66C for 60 minutes and 75C for 10minutes I ended up with an OG of 1.074 (instead of 1.079). Final ABV was 6.8%, just about entry level for a Double IPA!

The smoked chillies were rehydrated with boiling water for 15 minutes and then cooled before they were added to the fermenter on day 7. The Simcoe dryhop followed 3 days later, with the finished beer bottled on day 17. It’s a bit cloudy in the photo above but with such a big dryhop this was always going to be the case but it will clear with time.


Brew of the month – January 2017

Brew of the month!!!

The January Brew of the month voting was a very tight affair with such a good selection of high quality beers being showcased at the meeting. Just able to sneak ahead (by 1 vote) to clinch the top award this month was… Ed’s Black Double IPA! Congratulations!

Ed is a two time winner, and this Double IPA is another cracker! Weighing in at 7.9% the roasted Chocolate and malt undertones are well balanced out by a big American hop bill. Belgian Candi Sugar helps bump up the fermentable sugars and two packs of White Labs WLP007 Dry English Ale yeast do the hard work before nearly another pack of hops goes in as a Dry Hop!

Ed’s Black Double IPA

Ed’s recipe for the Black Double IPA is:

  • 7kg Pale malt
  • 0.3kg Crystal malt (60L)
  • 0.3kg Carafa III malt
  • 0.3kg Chocolate malt
  • 0.45kg Dark Candi Sugar
  • 50g Columbus Hops @ 60 mins
  • 57g Citra Hops @ 15 mins
  • 85g Citra Hops @ flame out
  • 57g Pacific Jade Hops @ flame out
  • 2 vials White Labs 007 yeast
  • 71g Nelson Sauvin Hops @ 7day Dry Hop

The brew length for this was 25l and Ed reports an OG of 1.084 and a FG of 1.024. All in all this was another quality IPA from Ed following on from his Blood Orange IPA which won Octobers Brew of the Month! Well done Ed, and long may you continue to bring down award winning IPA’s for us to sample in the future!