I’ve yet to sort out my refrigerator woes from last week, but there’s still beer that needs brewed. My Crossfit box, East Valley Crossfit is hosting a huge breast-cancer fundraiser called Barbells for Boobs on October 6th. Here’s a link to the event page on Facebook if anyone is interested; it’s a pretty cool event that raises money for breast cancer exams. The event centers around the Crossfit workout ‘Grace’, which is 30 Clean and Jerks (ground-to-overhead) @ 135lbs for time. Since this is one of only 10 stops on the Pink Bra Tour, there are going to be a TON of people there, so I’m brewing 10 gallons for this, knowing even that won’t be close to enough.
Most everyone at our Crossfit gym loves IPAs, so I want to do something hoppy. I started flipping through my brew log, and found the perfect recipe. A little over a year ago I made a beer I called ‘Citra Burst Pale Ale’. It was a 5.3% ABV hop-bursted pale ale that showcased Citra, but blended in some Amarillo and Simcoe. The beer turned out pretty incredible; it had a massive tropical fruit and citrus aroma with low bitterness and a clean finish. It needed a few tweaks though. First, the malt profile wasn’t big enough to support the massive amount of hops I added, and secondly, I didn’t include a charge of bittering hops, which I felt the beer needed after tasting it.
So I revised the recipe around the same hop schedule. We first bumped up the gravity from 1.053 to around 1.060. Secondly I included a pretty big percentage of Munich malt to give the beer some much needed malt character. Finally, I included a pretty big bittering charge of Warrior to help balance the beer out. The hop schedule for this beer is a little out of the ordinary for me, as I typically don’t like frequent additions near the end of the boil. That is because I don’t feel they make much difference, and I’m particularly lazy. I decided to stick with the intent of this recipe, which was to continually increase the hop additions leading up to flameout.
Since I don’t have a 10 gallon boil kettle, nor a place to keep 10 gallons (or 5 gallons at the time being) of fermenting wort cool, Greg lent me a big helping hand with this batch. Brew day went really smooth on his system. We mashed for 60 minutes, sparged, then boiled for 60 minutes as well. I recirculated the wort after flameout for 10 minutes before kicking on the chilling water. We knocked the wort out at 60F into two fermenter buckets, and pitched 17grams of re-hydrated US05 per 5 gallons. Finally, we set his fermenting fridge to 62F, and cleaned up the mess. I followed my typical fermentation schedule with US05. I kept it at 16.7C (62F) for the first couple days of fermentation. Once the beer hit high krausen, I raised it to 18C (64.5) for a day, and then 20C (68) until it fermented out.
Dry Hopped: 9-16-12
Mash @ 152
1.4oz Warrior @ 60
Blend: 4oz Citra, and 3oz ea Amarillo and Simcoe.
2.66oz @ 15
3.33oz @ 5
4oz @ 0
3 packs of US05 (California Ale Yeast) pitched at 62F and slowly raised to 68F
This batch had a pretty tight schedule, but it worked out alright. I added the half of the dry hops to the primary on day 6, and then the other half of the dry hops on day 10. Then I kegged it, fined, carbed and served.
The beer reeks of tropical fruit, as the Citra and Amarillo stand out. There’s a slight tartness in the aroma from my heavy hand with Citra in the recipe; it almost comes off catty, but thankfully that faded as it sat in the keg. The flavor is citrus, mango, and sweet malt. The beer finishes very crisp thanks to the low FG, and moderate carbonation. The bitterness is very firm, but it doesn’t push the malt out of the way.
All in all, I’m thrilled with how this beer turned out. It definitely straddles the line between an American Pale Ale and IPA, but it sure is delicious