My Pannotia White IPA has been on tap for about two weeks; it seems like a great time to evaluate the beer and reconfigure it for its next iteration (and there will be another iteration!).
- The Basics
- Starting gravity = 1.057; final gravity = 1.012; abv = 5.9%; IBU = 50 (estimated)
- Hazy, light golden hue; head is tall and persistent, with a creamy appearance and off-white color. The beer has gotten slightly less hazy since the first tastes a week or two ago.
- Dominated by citrus, secondarily with some floral and passionfruit aroma; very clean and fresh
- Hop-dominated; very citrusy and slightly floral. Any maltiness is subtle at best. There is an extended, smooth, and slightly sweet finish for the hops.
- Nicely carbonated; body is perhaps a touch thin
- Would I brew this again?
- Absolutely! The white IPA style is a delightful and very drinkable variant change from the overbearing single/double/triple/quadruple American IPAs that are the norm for many microbreweries. My original goal was to recapture my memories of the Italian-made Vergött White IPA. I got partway there–particularly in its appearance and refreshing drinkability–but am lacking the somewhat lemony aroma and flavor that I recall from the original. Some more sleuthing on Italian-language websites revealed indications that they dry-hopped with Galaxy hops (and possibly some Mosaic), that the alcohol clocks in at 5.5% (rather than 5.9%), and that oats are part of the mix too. I would also like a little more body in my beer. So, I think for the next iteration I will use 2-row malt instead of pilsner malt, mash at a slightly higher temperature (perhaps ~152°), add some oats, notch the alcohol down a touch, and dry-hop with Galaxy instead of Citra. I will likely maintain the first wort hopping with American hops (probably Cascade), because the background hopping on this one is about perfect.
- Overall rating
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