I’m a member at a local Crossfit gym. As every Crossfit affiliate is independently owned and operated, there are some awesome ones, and less than awesome ones. I’m really thankful to be part of an awesome one, and an awesome one that loves craft beer. East Valley Crossfit hosts a Crossfit or lifting event a few times per year, and whenever feasible, I try to brew a batch for those events.
With the 3rd Annual EVCF Iron Fest coming up quickly, it was time to squeeze in another IPA. Our gym loves IPAs, especially anything I throw Citra in, so my Citra Burst IPA seemed like a good place to start. I’m always tweaking something with my recipes, and this one is no different. I’m dropping the amount of both Munich and Crystal malts. We’re also going to add some Carapils for extra body, and use CaraStan (35-40L), rather than C15. I’m really digging the English crystal malts lately, and I try to find an excuse to use them wherever I can.
Like all my dry-hopped beers recently, I ran some dry hop tests a la this post, only using Sierra Nevada Pale Ale as the base. I played around with Citra/Amarillo/Simcoe, Citra/Amarillo/Centennial, and then tried adding a hint of CTZ to each. Of the four, the Citra/Amarillo/Centennial was my least favorite, as it was just too fruity. In the end, the Citra/Amarillo/Simcoe with a splash of CTZ won out. It was fruity and tropical with some pine and grunge.
With no yeast handy to re-pitch, I made a 1.5L starter of WLP001, as it’s clean and predictable. That was followed by an easy brew day. 60min mash, 60min boil, followed by a 15min whirlpool before kicking on the chiller. This is the first beer where I was able to fully capture the fermentation profile with data from COSM.
Dry Hopped: 04-17-13
Mash @ 152
.7oz Apollo @ 60
Blend: 1.5oz ea Citra, Amarillo, and Simcoe + .5oz CTZ
2oz @ 15
3oz @ 0
WLP001 – California Ale Yeast (1.5L Starter)
1.25oz ea Citra, Amarillo, and Simcoe + .5oz CTZ
Split in two additions
All my kegs and fermenters were tied up when I went to dry hop this, so I just threw the hops straight into the primary. 6 days after that I kegged it, and dropped it into the kegerator to carb up. This beer was a little rushed, as it will only get 11 days in the keg before it’s served. I also decided against fining this beer with gelatin, in the case we have any vegans at the event.
So I think we’re roughly 9 days in now, and it tastes really good. Huge citrus and fruit aroma that’s very tropical. Stone fruit and tropical fruit. Definitely some grapefruit too. It’s really nice. The beer didn’t fully clear up, but no gelatin and a short timeline are to blame for that. Flavor is more hops, some bready malt notes, and a crisp bitterness. The Carastan didn’t come through as much as I would have hoped. I’ll probably go up to 10, maybe 12oz of that in the future. Carbonation is about 90% there. It’s definitely more carbonated than a beer on cask, but not quite to my normal 2.4vols. It could have used another couple days in that regard.
All in all, this IPA turned out really nice, and I’m sure it will disappear very quickly this Saturday. With 100-200 people and only 55 pints to go around, someone always draws the short straw =(